Mini Egg Ice Cream

A white bowl filled with ice cream and dotted with Cadbury Mini Eggs.

This easy 4 ingredient recipe for Mini Egg Ice Cream is decadent, delicious, and perfect for celebrating the Easter season!

Course Dessert

Cuisine American

Prep Time 20

Freezing Time 6

Total Time 6 20

Servings servings

Calories 419

Author Dorothy Bigelow

Equipment

Stand mixer or electric hand mixer

Ingredients

2 cups heavy whipping cream chilled
14 ounces sweetened condensed milk
1 ½ teaspoons vanilla extract
1 ¾ cup Cadbury Mini Eggs 294 grams

US Customary - Metric

Instructions

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.

Notes

FOR CHILDREN: The size and shape of mini eggs pose a choking hazard. If you are preparing this recipe for children 4 years and younger, exclude any whole mini eggs and use only those that have been crushed into smaller pieces.

Chilling the bowls: If you have time, it’s a best practice to chill the bowls in the freezer (if freezer-safe) beforehand. This helps the ice cream freeze more quickly.

Storage: You may store your homemade ice cream for 1-2 weeks in a tightly wrapped loaf pan or freezer-safe container. For the best results and storage for 3-4 weeks, transfer the ice cream to an airtight container (I recommend Tovolo ice cream containers) and return to the freezer.

Nutrition