Mini Egg Ice Cream (No Churn)

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.

Course Dessert

Cuisine American, Canadian

Prep Time 5

Chilling Time 6

Total Time 6 5

Servings

Calories 405kcal

Author Michelle

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

Yield: slightly over 1 pint jar.

Nutrition