Line a 9X5 loaf pan with parchment paper and place it in the freezer to chill while you prepare the ice cream base.
Add the sweetened condensed milk and vanilla extract to a large bowl and stir to combine. Set aside.
Place the mini eggs on a cutting board and use the side of a large knife or a bench scraper to gently crush the mini eggs. Keep ¼-½ cup whole for topping the ice cream, if desired.
Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment (or use a large bowl and an electric hand mixer).
Mix the heavy cream on medium-high speed until stiff peaks form.
Add the whipped cream to the bowl of sweetened condensed milk and vanilla, and gently fold them together.
Pour in the crushed mini eggs and fold them into the whipped cream and condensed milk mixture until well combined.
Transfer the ice cream base to the chilled loaf pan, spreading it out into an even layer.
Top the ice cream with the remaining whole mini eggs (if desired) and cover it with a layer of plastic wrap or aluminum foil.
Place the loaf pan in the freezer and chill for at least 6 hours, or 12+ hours for the best results.
Serve and enjoy! Store any leftovers in the freezer for up to 2 weeks.