This Mini Egg Ice Cream is a fun, easy no-churn ice cream that is perfect for Easter. Crushed mini eggs and cacao nibs add texture and dampen its sweetness.
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What are mini eggs?
Mini eggs are a small milk chocolate covered with a coloured hard candy shell in shape of an egg.
If you're love mini eggs, try these Almond Butter Mini Egg Cookies.
Why you'll love this recipe
This recipe is really simple and easy to whip up.
It only requires 6 ingredients.
Because this is a no-churn ice cream, you won't need any fancy equipment in order to make this ice cream.
Adding the cacao nibs not only adds texture but helps to dampen the sweetness that comes from the mini eggs.
It's the perfect treat for Easter!
Ingredients you'll need
You'll need:
- cold heavy whipping cream: at least 36% MF (milkfat), chilled
- condensed milk: sweetened, usually comes in a can and is used in Vietnamese Iced Coffee
- fine sea salt: balances out the overall sweetness
- vanilla extract: use a vanilla extract with alcohol for a creamier texture
- mini eggs: slightly crushed
- cacao nibs: optional, for texture and a little bitterness
How to make it
In a medium bowl, combine the condensed milk, sea salt and vanilla extract. Give it a stir and set aside.
In a large bowl, whisk the cold heavy whipping cream until it reaches firm peaks.
Transfer about ½ C of the whipped cream to the condensed milk mixture and fold to lighten.
Add the lightened condensed milk mixture back into the whipped cream and whisk to incorporate until firm.
Dump in the crushed mini eggs and cacao nibs.
Whisk or fold with a spatula to incorporate and transfer to a clean freezer-safe jar or container.
Top with additional crushed mini egg if you like.
Freeze for a minimum of 6 hours or overnight.
For soft-serve texture, it will be ready after 5-6 hours.
How to store
Keep the Mini Egg Ice Cream in the freezer until ready to serve.
How to serve
Serve the Mini Egg Ice Cream alone or in homemade ice cream waffle cones.
Substitutions
If you don't have mini eggs on hand, you can use other chocolate candies such as M&Ms, or dark chocolate chunks.
Try adding confetti sprinkles for a similarly colourful ice cream.
Other no-churn ice cream recipes you may like
Be sure to check out these ice cream recipes:
Raspberry Ripple Ice Cream (No-Churn)
No Churn Black Sesame Ice Cream
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Mini Egg Ice Cream (No Churn)
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 100 ml condensed milk
- ¼ teaspoon fine sea salt
- 2 teaspoon vanilla extract
- 185 ml cold heavy whipping cream
- 25 g cacao nibs optional
- 100 g mini eggs slightly crushed
Instructions
- In a medium bowl, combine the condensed milk, sea salt and vanilla extract. Give it a stir and set aside.
- In a large bowl, whisk the cold heavy whipping cream until it reaches firm peaks.
- Transfer about ½ C of the whipped cream to the condensed milk mixture and fold to lighten.
- Add the lightened condensed milk mixture back into the whipped cream and whisk to incorporate until firm.
- Dump in the crushed mini eggs and cacao nibs.
- Whisk or fold with a spatula to incorporate and transfer to a clean freezer-safe jar or container.
- Top with additional crushed mini egg if you like.
- Freeze for a minimum of 6 hours or overnight.
- For soft-serve texture, it will be ready after 5-6 hours.
Notes
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
David @ Spiced
I've made Easter ice cream with Cadbury creme eggs before, but now I want to try this version with mini eggs! That cone looks delicious, Michelle!
Ben | Havocinthekitchen
This ice cream looks irresistibly good - perfect Easter edition! I am ready for Egg hunt 🙂
Raymund | angsarap.net
This reminds me of McFlurry but your version even looks better specially with that waffle cone.
Tasia
My girls were craving ice cream and we happen to have a stash of mini Easter eggs candy, so we made a batch. We left out the cacao nibs {only one of my girls will eat darker chocolate} and we loved the sweet taste and creamy texture of the ice cream.