Go Back
+ servings
Mini egg ice cream in a cone.
Print Pin
5 from 7 votes

Easy Mini Egg Ice Cream (No Churn)

A delicious homemade mini egg ice cream recipe made with sweetened condensed milk, double cream, and crushed mini eggs! Easy no-churn recipe!
Course Dessert
Cuisine British
Prep Time 15 minutes
Freezing Time 4 hours
Total Time 4 hours 15 minutes
Servings 8
Calories 589kcal
Author Beth Sachs

Equipment

  • Electric Whisk
  • Mixing Bowl
  • 2lb Loaf Tin

Ingredients

  • 500 ml Double Cream
  • 397 g Sweetened Condensed Milk
  • 1 teaspoon Vanilla Extract
  • 160 g Cadbury Mini Eggs crushed
  • 2 Cadbury Flakes crushed

For the topping

  • 80 g Cadbury Mini Eggs crushed
  • 1 Cadbury Flake crushed

Instructions

  • Place the double cream, condensed milk, and vanilla extract in a mixing bowl and whisk for at least 5 minutes with an electric hand-held whisk (or use a standing mixer with whisk attachment). The mixture needs to be very stiff before moving on to the next step.
    500 ml Double Cream, 397 g Sweetened Condensed Milk, 1 teaspoon Vanilla Extract
  • Fold through the crushed mini eggs and crushed Cadbury flakes.
    160 g Cadbury Mini Eggs, 2 Cadbury Flakes
  • Spoon the mixture into a loaf tin or other freezable container and level off the top with a spatula.
  • Sprinkle over more crushed mini eggs and flakes. Freeze for at least 4 hours before serving.
    80 g Cadbury Mini Eggs, 1 Cadbury Flake

Notes

Expert Tips:
  • The cream and condensed milk mixture needs to be whisked until it is very stiff. This will take at least 5 minutes with an electric whisk or stand mixer with whisk attachment on a fast setting. You could make the ice cream using a hand whisk but it will be very hard work!
  • When folding in the crushed up mini eggs, be careful not to beat the air out of the mixture. Gently fold them in with a metal spoon or spatula.
 
Variations:
Why not swap the mini eggs for mini creme eggs and make creme egg ice cream?
 
Storage:
Store: In a freezer-safe container for up to 2 weeks. If you're using a loaf tin for storage, cover the top of the tin in foil to prevent freezer burn.
Don't forget to remove the ice cream from the freezer 10 minutes before serving to allow it to soften enough to scoop!
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
 
Nutrition Facts
Easy Mini Egg Ice Cream (No Churn)
Amount per Serving
Calories
589
% Daily Value*
Fat
 
39
g
60
%
Saturated Fat
 
24
g
150
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
8
g
Cholesterol
 
108
mg
36
%
Sodium
 
132
mg
6
%
Potassium
 
248
mg
7
%
Carbohydrates
 
56
g
19
%
Fiber
 
1
g
4
%
Sugar
 
52
g
58
%
Protein
 
8
g
16
%
Vitamin A
 
1142
IU
23
%
Vitamin C
 
3
mg
4
%
Calcium
 
258
mg
26
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Snap a pic and tag @effortlessf00d on Instagram or Twitter