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Peanut Butter Ginger


  • HIJINX ice cream mix 
  • 1 ½ cups whole milk
  • ½ cup peanut butter
  • 2 inches ginger root


  • ½ cup heavy cream


1. Peel and coarsely chop the ginger root.

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

3. Reheat the milk 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. Transfer to a freezer-safe container with an airtight lid.

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

7. Freeze for 3-6 hours. Enjoy!


Replace 1 ½ cups of milk with 1 cup whole milk and ½ cup heavy cream.

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