Mini Egg Ice Cream Recipe (2024)

Published: February 26, 2024 byMelissa · This post contains links that pay me a small commission at no extra cost to you.

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ThisCadbury Mini Egg Ice Creamis a dreamy and creamy treat that transforms yourfavorite Easter candyinto an easy-to-make frozen dessert. It’s a nochurn ice cream recipe, so no machine is required to make this frozen treat! It’s the perfect dessert for Easter celebrations or anytime you’re in the mood for mini eggs!

Table of Contents

Why You’ll Love This Recipe

Low effort:Thiseasy recipeis all about simplicity. You basically just need to mix, freeze, and enjoy. It’s perfect for anyone who doesn’t want a lot of fuss.

No machine required:You don’t need to invest in anice cream machinefor this recipe, making this a low cost option.

Pretty and colorful:Packed with those iconic Mini Eggs, this recipe is not just tasty but also colorful making it festive for Easter or really any Springtime event. Honestly, I’d argue it’s just as perfect for a mid-week pick-me-up!

Customizable: You can easily adjust the amount of Mini Eggs or even add other mix-ins likechocolate chips, nuts, or other favorite Easter candies.

Ingredient Notes

Sweetened condensed milk– This is the key to the creamy and sweet texture of this recipe. Don’t confuse it with evaporated milk – the two are VERY different.

Vanilla extract– This adds another layer of flavor, but make sure you get 100% purevanilla extractfor the best taste.Vanilla bean pasteworks as well.

Pinch of salt– A little goes a long way in balancing the sweetness and bringing out the flavors. Keep in mind that the smaller your salt grain, the more saltiness you’ll be adding. I used kosher salt, which is larger than regular table salt. If you’re using table salt, don’t be heavy-handed with this.

Heavy cream– It’s important to getheavy cream, sometimes calledheavy whipping cream– this is thebest kind of creamfor this recipe. Half and half or other types of dairy will not work.

Cadbury Mini Eggs– You can use the original milk chocolate mini eggs or the dark chocolate. I tend to enjoy the milk chocolate mini eggs the most personally.

Step-by-Step Instructions

Step 1:Whisk the vanilla, salt, andsweetened condensed milktogether, then set aside.

Expert Tips

To easily crush yourwhole mini eggs, place them in a ziplock bag and use arolling pinto roll over them.

Fold thecondensed milk mixtureinto the whipped cream gently – don’t use a lot of force. This helps maintain an airy texture.

Let it sit atroom temperaturefor about 3-5 minutes before serving. For even easier scooping, run your scoop under hot water first.

For even distribution of the Mini Eggs, layer them in as you add the mixture to your container.

If you have leftovers, keep them in the freezer, tightly covered. This way, it will maintain its taste and texture for 1-2 weeks.

How to StoreHomemade Ice Cream

Storinghomemade ice creamcorrectly is key to maintaining its flavor and texture. You can use all sorts of things to store your frozen creations including:

If your vessel has a non-stick coating, make sure to line the container with parchment paper first to not scratch the coating with the scoop later. No matter what vessel you use, place a piece of parchment directly on the ice cream’s surface, then add your tight-fitting lid. If your container does not have a lid, you can wrap the top in a couple of sheets ofplastic wrap. Instead ofplastic wrap, you can also use areusable snug silicone lid– they come in multiple shapes that will fit most containers snugly.

Store in the coldest part of your freezer, usually at the back, away from the door. This helps it stay consistently frozen and keeps it from developingice crystalsorfreezer burn. Consume within two weeks for the best taste and texture.

Variations

For a nutty twist, swap thevanilla extractwith almond extract. Or, add your favorite chopped nuts when you add the mini eggs.

Try other Easter candies, like Reese’s Mini Eggs orCadbury Creme Eggsinstead of regular mini eggs. You can use themini creme eggsor the regular-sized ones, chopped up.

Add some color by adding 1-2 drops of food coloring when mixing the whipped cream.

For a double chocolate variation, swirl in some melted chocolate before freezing.

For a fruity flavor, swirl in some fruit compote on top.

To add a coffee kick, whisk in a packet or spoonful of instant coffee or espresso into thesweetenedcondensed milkmixture. This coffee flavor would go perfectly with your Mini Egg Ice Cream.

FAQ

Do I have to use anelectric mixer?

While using anelectric mixeris the easiest way to get stiff peaks in yourheavy cream, it’s not the only way. You can also use a hand whisk; it just would take along timeto get the stiffness needed. I wouldn’t recommend it. You definitely don’t need anexpensive stand mixerto make this recipe, a regularelectrichand mixertotally works!

Is Cadbury chocolate different in the United States?

Yes, there is asmall difference between Cadbury in the UK and the US. Cadbury chocolate in the United States is manufactured by Hershey’s and has a slightly different recipe. The main difference is around the type of fat used.

DoCadbury Mini Eggsgo bad?

Like most chocolates,Cadbury Mini Eggscan go bad, but they have a pretty long shelf life if stored properly. They should be kept in a cool, dry place. If stored well, they can last several months, though the quality may decrease over time.

Can you get Mini Eggs all year?

Cadbury Mini Eggsare typically seasonal and are most commonly available around Easter. However, due to their popularity, you might find them in some stores or online at other times of the year, but it’s less common outside the Easter season.

Did you love this recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating & review in the comments below.

Mini Egg Ice Cream Recipe

Melissa

This easy no-churn recipe is a dreamy and creamy treat that transforms yourfavorite Easter candyinto an easy-to-make frozen dessert.

5 from 2 votes

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Prep Time 20 minutes mins

Freezing time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Course Dessert

Cuisine American

Servings 10 servings

Calories 417 kcal

Ingredients

1 can sweetened condensed milk (14 oz. can)
1 teaspoon vanilla extract
1 pinch salt
2 cups heavy cream
1 bag Chocolate Mini Eggs crushed, (9 oz. bag)

Instructions

Whisk together the condensed milk,vanilla extract, and salt in a mixing bowl. Set aside.
In alarge bowl, whip theheavy creamusing a hand mixer or stand mixer with awhisk attachmentuntil stiff peaks form. When stiff peaks form, theheavy creamwill hold a defined shape when you pull the whisk out of the cream.
Gently fold thecondensed milk mixtureinto the whipped cream using a spatula. Move the spatula down the middle of the bowl, then scoop and turn it over, drawing a lazy number 8 motion. You may need to rotate the bowl a bit, and fold until everything is fully incorporated and cohesive.
Pour half of the mixture into aloaf panor similar freezer-safe container. Sprinkle half of the crushed mini eggs over the top. Pour therest of the mixtureon top. Then, sprinkle with remaining crushed mini eggs.
Press parchment paper directly on top of the ice cream, then top with an airtight lid or wrap withplastic wrap. Freeze for at least 4 hours.
When ready to serve, let it sit at room temp for 3-5 minutes to soften and make scooping easier.Keeps fresh for 1-2 weeks covered tightly in the freezer for best texture and taste.

Notes

Tips:

To easily crush your mini eggs, place them in a ziplock bag and use a rolling pin to crush them.
Fold the condensed milk mixture into the whipped cream gently – don’t use a lot of force. This helps maintain an airy texture.
For a nutty twist, swap the vanilla extract with almond extract.
Swirl in some melted chocolate or fruit compote before freezing.
To add a coffee kick, whisk in a packet or spoonful of instant coffee or espresso into the sweetened condensed milkmixture.

Keyword chocolate, Easter, No churn, vanilla

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