Colorful marshmallow Peeps are an Easter staple, and while they are available throughout the year, those bunnies and chicks never taste better than they do in the spring. Peeps are delicious when they are eaten fresh from the package, but that isn’t the only use for them. Peeps can be transformed into a variety of desserts, including this unusual – and delicious – Peeps Ice Cream.
This easy to make ice cream is flavored with Peeps marshmallows. The Peeps add color, sweetness and their signature marshmallow flavor to the ice cream base. The marshmallow flavor is relatively subtle, but you’ll find it in Oreos and other crossover treats, so it’s fun to be able to use it in a homemade dessert! You can make this recipe even if you don’t have an ice cream maker at home because it is a no-churn recipe, which uses whipped cream to aerate the ice cream base in the way that an ice cream maker usually would.
The ice cream starts by dissolving Peeps into whole milk. I added a little bit of extra sugar because Peeps aren’t quite as sweet as you might think once you start mixing them with other ingredients. The Peep ice cream base is cooled, then whipped heavy cream is folded into it and the ice cream is frozen until it is solid. The ice cream is light and smooth, with a subtle marshmallow sweetness and a great Easter. IF you do happen to have an ice cream maker, you can churn your completed ice cream instead of waiting for it to firm up in the freezer to speed things along. It should take about 4 hours for the ice cream to set up and be scoopable.
I used pink Peep chicks for this ice cream and you can see that the finished product is a beautiful pastel pink color. You can use chicks or bunnies for this ice cream, but I highly recommend that you stick to just one color of marshmallow for the most vibrant results at the end. Pink, purple and blue are my favorites, as those colors pop more than yellow in the ice cream and really look like Easter. If you pick out flavored Peeps, you’ll get some of that flavor in your ice cream, too.
Peeps Ice Cream
1 cup whole milk
15 marshmallow Peeps (approx 4.2 oz)
1/3 cup sugar
1 cup heavy cream
In a medium saucepan, combine the milk, Peeps and sugar. Cook over medium heat, stirring regularly, until marshmallows melt into the milk and sugar is dissolved. Remove from heat allow to cool to room temperature.
When Peep mixture is cold, beat whipped cream to soft peaks and fold into the marshmallow base. Transfer to a freezer-safe container and chill until firm, at least 3-4 hours.