This Easy Marshmallow Peeps Ice Cream Recipe is a creamy, colorful no-churn dessert made with marshmallow Peeps, heavy whipping cream, sweetened condensed milk, whole milk, and vanilla. Melt the Peeps with the milk, cool the mixture, fold it into whipped cream and the condensed milk mixture, then freeze for at least 6 hours.
The finished ice cream is sweet, fluffy, and wonderfully nostalgic, with a soft marshmallow flavor and a pretty pastel color. It needs only about 15–20 minutes of hands-on preparation, making it a cheerful Easter dessert when you want homemade ice cream without an ice cream maker.
Jump to RecipeWhy You’ll Love This Recipe
This Peeps ice cream is the kind of dessert that brings instant springtime color to the table. The recipe skips a custard base, stovetop tempering, and an ice cream maker, while still producing a soft, creamy frozen treat with plenty of marshmallow character.
It is also an excellent way to use extra holiday Peeps. Mix colors for a confetti-style dessert, or use one color for a more uniform pastel finish; any Peeps flavor or color can be used.
- No ice cream maker required: Whipped cream provides the airy texture.
- Simple ingredients: The shopping list is short and easy to find.
- Make-ahead friendly: The ice cream can freeze overnight before serving.
- Party ready: Extra Peeps and sprinkles make an instant festive topping.
If you are planning a complete spring dessert table, you may also enjoy these apple cream cheese Danish pastries alongside the frozen dessert.
Ingredients You’ll Need
The recipe begins with 10–15 marshmallow Peeps and 2 tablespoons of whole milk. The milk loosens the marshmallows as they melt, helping them become smooth enough to blend into the ice cream base.
Cold heavy whipping cream is whipped until stiff peaks form, creating the light structure that makes this a no-churn recipe. Use it straight from the refrigerator, and chill the mixing bowl and beaters if your kitchen is warm.
A 14-ounce can of sweetened condensed milk contributes sweetness and body, while 1 teaspoon of pure vanilla extract rounds out the marshmallow flavor. Because both the Peeps and condensed milk are very sweet, do not add granulated sugar.
- Use whole milk rather than a lower-fat milk for the best melting consistency.
- Choose fresh, soft Peeps for a smoother melted mixture.
- Reserve a few whole Peeps for decoration after the ice cream freezes.
- Keep pastel sprinkles or crushed Peeps ready for a colorful finish.
For another sweet option made with a creamy base, take a look at this pineapple lush cake, which brings a different tropical flavor to a dessert spread.
How to Make It Step-by-Step
Step 1: Add the Peeps and whole milk to a microwave-safe bowl. Microwave for 15–20 seconds, stir thoroughly, and continue in short intervals until the marshmallows are mostly melted and smooth; the total microwave time is typically 30–60 seconds.
Step 2: Keep a close eye on the bowl because marshmallow mixtures can expand quickly. Do not let the mixture boil, and use a saucepan over low heat for 2–3 minutes instead if you prefer stovetop melting.
Step 3: Set the melted Peeps mixture aside until it reaches lukewarm or room temperature. This cooling stage prevents the warm marshmallow mixture from melting or deflating the whipped cream later.
Step 4: Pour the cold heavy whipping cream into a large bowl and beat it with an electric mixer until stiff peaks form. The cream should look thick and hold a defined peak when the beaters are lifted.
Step 5: In another bowl, combine the sweetened condensed milk, vanilla extract, and cooled Peeps mixture. Stir until the ingredients are evenly distributed and the color looks consistent.
Step 6: Fold the whipped cream into the Peeps mixture in two or three additions. Gently scoop from the bottom and turn the mixture over itself, stopping as soon as no large white streaks remain.
Step 7: Spoon the ice cream base into a metal loaf pan or shallow freezer-safe container. Smooth the top, press plastic wrap directly against the surface, and cover the container with a lid or additional foil.
Step 8: Freeze for at least 6 hours, although overnight produces the firmest texture. Before serving, let the container sit at room temperature for 5–10 minutes so the ice cream is easier to scoop.
Chef’s Tips for Creamy Peeps Ice Cream
The most important detail is temperature control. A warm melted Peeps mixture can deflate the whipped cream, leaving the finished dessert looser and potentially icier than intended, so be patient and cool it completely before combining.
Fold rather than stir vigorously. The whipped cream contains air, and that air gives the no-churn ice cream its pleasant, light texture; aggressive mixing removes some of that volume.
A metal loaf pan or shallow container helps the mixture freeze more quickly and evenly. Pressing plastic wrap directly on the surface limits exposed air and helps protect the smooth top from ice crystals.
For a pretty layered look, fold in a few crushed Peeps at the very end, but do not add too many pieces. A few whole Peeps placed on top just before serving make a simple garnish that children especially enjoy.
For a richer chocolate dessert to serve another day, consider this Irish cream chocolate fudge. Its dense texture is a delicious contrast to this cold, fluffy ice cream.
Flavor and Topping Ideas
Different Peeps colors create different visual effects, but the basic method remains the same. Yellow chicks give the ice cream a sunny spring shade, while pink, blue, purple, or mixed colors create a playful pastel appearance.
Pastel sprinkles are the easiest topping, adding crunch and a festive finish without changing the soft texture of the ice cream. Crushed Peeps can also be sprinkled over the top immediately before serving for extra marshmallow flavor.
- Use one Peeps color for a clean, single-shade look.
- Combine two or three colors for a marbled pastel appearance.
- Add sprinkles just before serving to keep them crisp.
- Place extra Peeps around the scoops rather than freezing all of them into the base.
Serve the scoops in chilled bowls or waffle cones, and add the garnish at the last moment. The ice cream is sweet enough to stand alone, so toppings should be decorative rather than heavy.
For a bright, tangy dessert menu pairing, this cream cheese lemonade pie is another refreshing choice.
Freezing, Storage, and Serving
Freeze the ice cream for a minimum of 6 hours before scooping. Overnight chilling gives it the firmest texture, while the recommended 5–10 minute rest at room temperature makes it easier to serve without waiting for the entire container to soften.
Keep the ice cream covered in the freezer and press plastic wrap directly onto the surface each time it is stored. This helps reduce air exposure and keeps the top from developing unwanted ice crystals.
Because this is a frozen dessert, it does not need reheating. If it becomes very firm, let only the amount you plan to serve stand briefly at room temperature, then return the remaining container to the freezer promptly.
When planning a savory meal before dessert, you can balance the sweetness with a family-friendly easy salmon pasta dinner. The colorful ice cream is especially fun after a casual spring meal or Easter gathering.
Easy Marshmallow Peeps Ice Cream
Ingredients
Method
- Place the Peeps and whole milk in a microwave-safe bowl. Microwave in 15–20-second intervals, stirring after each interval, until mostly melted and smooth; do not let the mixture boil.
- Let the melted Peeps mixture cool to lukewarm or room temperature. Cooling is essential before it is combined with the whipped cream.
- Whip the cold heavy cream with an electric mixer until stiff peaks form. Stop mixing as soon as the cream holds its shape.
- In a separate bowl, stir together the sweetened condensed milk, vanilla extract, and cooled Peeps mixture until evenly blended.
- Gently fold the whipped cream into the Peeps mixture in two or three additions. Use a light hand and avoid overmixing so the base keeps its volume.
- Transfer the mixture to a metal loaf pan or shallow freezer-safe container. Press plastic wrap directly onto the surface, cover the container, and freeze for at least 6 hours.
- Let the ice cream stand at room temperature for about 5–10 minutes before scooping. Finish with extra Peeps, pastel sprinkles, or crushed Peeps if desired.
Notes
Final Thoughts
This Easy Marshmallow Peeps Ice Cream Recipe turns a handful of festive marshmallows into a creamy, colorful dessert with very little work. Melt the Peeps gently, cool the mixture completely, whip the cream to stiff peaks, and fold everything together carefully for the best texture.
Give the ice cream at least 6 hours to freeze, let it soften for 5–10 minutes before scooping, and finish each serving with extra Peeps or pastel sprinkles. It is a cheerful no-churn treat that looks party-ready and tastes like a soft, sweet marshmallow cloud.