No Churn Gingerbread Ice Cream Recipe

INSTRUCTIONS

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1. Beat heavy cream in a chilled bowl until thickened.
2. Add vanilla extract, ground ginger, and ground cinnamon. Beat until stiff peaks form.
3. Fold in sweetened condensed milk until combined. Scrape into a 9-inch loaf pan.
4. Melt butter in a medium sized, microwave safe bowl. Add the PEEPS and stir to coat with the melted butter. Microwave on high for 60 seconds. Stir until smooth.
5. Allow the melted PEEPS to cool for 2-3 minutes and then use a greased fork or spatula to drizzle over the ice cream in the loaf pan. Use a knife to swirl the marshmallow through the loaf pan.
6. Cover tightly with plastic wrap and then foil. Freeze overnight and for up to 7 days.