Go Back
+ servings

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 minutes
Chilling Time 6 hours
Total Time 6 hours 5 minutes
Servings 4
Calories 405kcal
Author Michelle


  • 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


  • 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.


Yield: slightly over 1 pint jar.


Calories: 405kcal | Carbohydrates: 33g | Protein: 5g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 209mg | Potassium: 140mg | Fiber: 2g | Sugar: 31g | Vitamin A: 803IU | Vitamin C: 1mg | Calcium: 131mg | Iron: 1mg