Marshmallow Peeps Ice Cream

I’d like to thank PEEPS® and the PEEPS® Company Store for sponsoring this giveaway. I was not compensated in any way for this post, and as always, all opinions are entirely my own.

Is there a more iconic Easter candy than Marshmallow PEEPS®? I know they make them now in ghosts and pumpkins and hearts and christmas trees and gingerbread men and snowmen and crazy flavors like blue raspberry and sour watermelon, but I’m old school.

Give me some pink or yellow bunnies or chicks and I’m immediately transported back to being 6 years old and finding my basket on Easter morning.

The funny thing is, I don’t even really eat PEEPS®, but I cannot possibly have Easter without them. 

So when I heard about the PEEPS® Blog Hop {check out the end of this post to see 15 fun PEEPS® crafts and recipes!}, I knew I needed to be a part of it. I wracked my brain to come up with a fun idea, and finally I landed on a doozy: PEEPS Ice Cream. 

Oh my sweet Lord, yes.

A rich and creamy ice cream that’s studded with little flecks of vanilla bean and has an amazing marshmallow flavor, along with the most beautiful pale pink color ever. 

It pretty much just screams Spring.

And also, “EAT ME RIGHT NOW!”

Here’s the coolest thing {heh heh “coolest” — get it? ‘Cause it’s ice cream?? Nevermind.}: you can totally make this, even if you don’t have an ice cream maker.

I learned this trick strictly by accident, when my ice cream maker failed in the middle of making this recipe. Again. {I DO NOT recommend the KitchenAid Ice Cream Maker attachment for your stand mixer. I had one that broke after I used it about 4 times, so I called and they immediately sent me a new one, which was nice. This was my attempt to use the replacement for a second time. FAIL. Not happy. Ok, sorry, rant over.}

Anyway, once I realized that this was never going to freeze in my ice cream maker, I frantically Googled what the heck I could do, and I found all sorts of suggestions on how to make ice cream with no ice cream maker. Turns out, it’s pretty easy, but it takes some commitment, because you have to beat it every 30-45 minutes until it’s frozen and creamy, which can take several hours. Luckily, we’re in the midst of a never-ending hell winter and I very rarely leave the house anymore, so I was good.

Like always when I make ice cream, I used a recipe from Jeni’s Splendid Ice Creams at Home as the base. {That is something that I do highly recommend. This book is amazing.} Just melt some PEEPS® into the vanilla ice cream base during the cooking process, and you’re good to go.

PEEPS Ice Cream

Jennifer Young

A rich and creamy ice cream that’s studded with little flecks of vanilla bean and has an amazing marshmallow flavor

Print Recipe Pin Recipe

Prep Time 2 hrs 30 mins

Cook Time 5 mins

Total Time 6 hrs

Ingredients

  

• 2 1/2 c whole milk
• 1 Tbsp plus 1 tsp cornstarch
• 3 Tbsp cream cheese softened
• 1/4 tsp salt
• 1 1/2 c heavy cream
• 1/4 c sugar
• 2 Tbsp light corn syrup
• 2 vanilla beans split with seeds scraped out, seeds and been reserved {or 2 tsp vanilla bean paste}
• 8-10 Marshmallow PEEPS

Instructions

 

• 1. In a small bowl, mix approximately 2 tablespoons of the milk with the cornstarch to make a slurry. Whisk the cream cheese and salt together in a medium bowl until smooth. Set both aside.
• 2. In a large saucepan, combine the remaining milk, cream, sugar, corn syrup and vanilla seeds. Cook over medium-high heat until at a rolling boil for approximately 4 minutes. Remove from the heat and whisk in the cornstarch slurry. Return to heat and add PEEPS, stirring constantly until they're completely melted and smooth. Bring back to a boil and cook, continuing to stir, until slightly thickened, about 1-2 minutes.
• 3. Gradually whisk hot milk and marshmallow mixture into the cream cheese until smooth. Add in vanilla beans and chill in fridge or freezer until cold, approximately 1 hour, or up to overnight in fridge.
• 4. Remove vanilla beans. Pour ice cream base into ice cream machine and freeze according to manufacture's instructions. {See Notes for instructions on how to freeze without an ice cream maker.}

Notes

To make ice cream without an ice cream maker, pour chilled ice cream base into a freezer-safe glass or metal bowl, cover, and place in freezer for approximately 45 minutes. Remove from freezer and beat on medium speed to break up any ice crystals. Recover and turn to freezer. Repeat every 30-45 minutes, increasing mixer speed as mixture freezes more solid, until mixture is too frozen to mix anymore, approximately 3-4 hours.

Adapted from Jeni's Splendid Ice Cream

Now onto some more amazing PEEPS® ideas! Hop through each post below to find delicious recipes, fabulous crafts, and more! Don’t forget to enter to win our amazing PEEPS® Prize Pack brought to you by PEEPS AND COMPANY®!

PEEPS® Surprise Eggs from Creative Southern Home

PEEPS® Pops Centerpiece from An Alli Event

PEEPS® Candy Science from Schooling a Monkey

PEEPS® Surprise S’mores Cupcakes from The Crumby Cupcake

The Swimming PEEPS® Mocktini Drink from Our Mini Family

Preschool Pick a PEEPS® Memory Game from Prototype Mama

PEEPS® Ice Cream from Endlessly Inspired

PEEPS® Cupcakes from PB Pearls

PEEPS® Wreath from Tried and True

Easter PEEPS® Door Decor from 3 Little Greenwoods

Hanging with my PEEPS® Door Hanger from The Princess and Her Cowboys

Springtastic PEEPS® Trifle from House of Faucis

PEEPS® & Fruit Bouquet from The Hobby Collector

PEEPS® Cocktail from Love Bakes Good Cakes

PEEPS® Bunny Brownies from The TipToe Fairy

You can visit PEEPS® on Facebook, Twitter, Instagram, and Pinterest! Don’t forget check out their website for more ideas and recipes, too!

PEEPS AND COMPANY® is sponsoring this awesome PEEPS® Prize Pack below! Did you know they had an online store full of all things PEEPS®? Check it out HERE! Seriously! PEEPS® scented Yankee candles?? Who the heck knew?? I wish I could win, because I’m pretty sure I need to snuggle with that gigantic stuffed chick.

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