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–+ servings
Mini egg ice cream. An easy, 4 ingredient no churn ice cream. Perfect Easter treat for all the family! Recipe by movers and bakers
5 from 1 vote

No Churn Mini Egg Ice Cream

Hop into the Easter spirit with this incredible no-churn Mini Egg ice cream! Requiring just 4 simple ingredients and zero fancy equipment, this easy homemade ice cream is a creamy vanilla dream packed with the iconic crunch of Cadbury Mini Eggs. Simply whip, fold, and freeze for the ultimate Easter treat!
Servings 12 servings
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes

Ingredients

  • 397 g (14 oz)condensed milk
  • 600 ml (2 ½ cups) double (heavy) cream
  • 1 tsp vanilla
  • 260 g (1 ¼ cups + 1 tbsp) mini eggs, chopped into large chunks

Instructions

  • Place the mini eggs in a sealable freezer bag, sealed shut, then bash with a rolling pin until you have large chunks of mini eggs. Alternatively, you could chop them roughly into large chunks. The rolling pin option is a lot more fun though!
  • Pour the double cream, condensed milk and vanilla into a large mixing bowl. Beat the mixture using an electric hand whisk until it turns thick and stands in firm peaks when the beater is lifted. This takes me about 4-5 minutes with my hand held electric mixer.
  • Reserve a large handful of mini eggs to decorate the top of the ice cream. Tip the remaining chocolate eggs into the ice cream mixture and fold to completely combine. Pour the ice cream mixture into the freezer safe container and level the top.
  • Use the reserved mini eggs to stud the top of the ice cream mixture. Pop the lid on the container and place in the freezer for at least six hours or overnight. When you are ready to indulge, make sure to remove the container from the freezer a few minutes before scooping for it to soften slightly. Enjoy!

Notes

  • Using vanilla in making no churn ice cream helps make it a little softer, and so easier to scoop.
  • To break up the mini eggs, you can either bash them in a sealed freezer bag using a rolling pin or chop them on a board with a knife. Either way, you are aiming to have mostly larger chunks of mini eggs left to go through the ice cream.
  • Ensure the cream used will whip to stiff peaks when making this ice cream. If you use something that will not whip up, you will end up with a tasty but rather runny mess!
  • Always keep the cream and beaters in the fridge to keep them both cold right until you are ready to use them. This helps the cream whip up a lot quicker, and gives wonderfully soft whipped peaks to the cream.
  • As optional extras, you could add in a handful of chocolate chips. Or even a swirl of chocolate fudge sauce for extra decadence!
  • Remove the ice cream from the freezer a few minutes before you want to enjoy it. Dip the ice cream scoop or spoon in a mug of boiling water before scooping. Dry it off then scoop the ice cream. This warming of the utensil helps it glide through the ice cream, making it a whole lot easier to create perfectly beautiful scoops of ice cream! Dip and wipe down the tool between scoops to give clean scoops of mini egg ice cream every time.
    • Author: Andrea
    Calories: 384kcal
    Course: Dessert
    Cuisine: International
    Keyword: Best Easter Dessert for Kids, Condensed Milk Ice Cream with Mini Eggs, Easy 4-Ingredient Easter Ice Cream, No-Churn Mini Egg Ice Cream Recipe, Storing Ice Cream in a Loaf Tin, Whisking Double Cream to Stiff Peaks

    Nutrition

    Calories: 384kcal