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Peanut Butter Ginger


  • HIJINX ice cream mix 
  • 1 ½ cups half & half or water*
  • ½ cup peanut butter
  • 2 inches ginger root
Note: For a lighter version use water. For a creamier version use half  & half.


    1. Peel and coarsely chop the ginger root.

    2. In a medium saucepan, warm the half & half, cream and ginger root until it just begins to boil. Turn off the heat and let it sit for 1 hour. 

    3. Reheat the half & half and ginger until it just starts to boil. Turn off the heat and strain the ginger.

    4. Using a blender, combine one packet of HIJINX ice cream powder with the ginger infused milk and peanut butter. Blend for one minute or until thoroughly combined.

    5. Let the mixture rest for 30 minutes on your counter.

    6. Transfer to a freezer-safe container with an airtight lid.

    7. Freeze for 3-6 hours. Enjoy!

    CLICK HERE to read our best practices so your ice cream is the best! 

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