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Craving a sweet spring treat? This No-Churn Cadbury Mini Egg Ice Cream is rich, creamy, and packed with chocolatey crunch – no ice cream maker needed! Perfect for Easter or anytime you want a fun, festive dessert. 🍦🥚🌸
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Looking for a fun way to use up leftover Easter candy? This No-Churn Cadbury Mini Egg Ice Cream is creamy, colorful, and packed with crunchy chocolate bites. Whether you call it Easter egg ice cream, Cadbury ice cream, or just your new favorite sweet treat, it’s perfect for spring and easy to make – no ice cream maker needed!
⭐ Why You’ll Love This Recipe
- No-churn = no fancy equipment
- Only 4 simple ingredients
- A great way to use up leftover Easter candy
- Festive, fun, and perfect for quick Easter desserts
🛒 Ingredients & Substitutions
- heavy whipping cream – This gives the ice cream its creamy texture.
- vanilla extract – Adds a subtle, sweet flavor.
- sweetened condensed milk – Sweetens and helps with the smooth texture.
- Cadbury Mini Eggs – The star of the show, giving this dessert that Cadbury ice cream flair. Swap with chopped Easter M&Ms, chocolate eggs, or other crunchy candies.
✨ Variations
- Add a swirl of caramel or chocolate syrup for extra richness.
- Mix in crushed cookies, like Oreos or graham crackers.
- For extra color, stir in pastel sprinkles.
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🔥 Tips For Success
- Chop the Mini Eggs roughly for a good mix of crunch and chocolate.
- Use a loaf pan or airtight container for freezing.
- Let it sit at room temp for 5 minutes before scooping.
❓ FAQs
It keeps well in the freezer for up to 2 weeks, but it’s best eaten within the first week for the freshest texture.
Absolutely! No stove or hot tools needed – just some mixing and freezing.
It’s not required, but chilling your mixing bowl and beaters helps the cream whip faster and hold its shape better.
Yes! This ice cream is perfect for prepping a day or two in advance. Just keep it covered in the freezer.
You can whip the cream by hand with a whisk, but it’ll take longer. A hand mixer or stand mixer makes it much easier.
Absolutely! Just be sure to use a large mixing bowl and divide the mixture between two containers for freezing.
You can try using coconut cream in place of heavy cream and a dairy-free sweetened condensed milk. The texture may vary slightly, but it still works!
Homemade no-churn ice cream can freeze very firm. Let it sit at room temperature for 5 to 10 minutes before scooping.
Yes! Try almond extract, peppermint extract, or even a hint of orange for a fun twist.
This No-Churn Cadbury Mini Egg Ice Cream is a creamy, dreamy way to use up those holiday sweets and makes a great addition to your list of quick Easter desserts. Give it a try this spring!
🍽️ Other Recipes You May Enjoy
Cadbury Mini Egg Ice Cream
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Equipment
- freezer-safe container
Ingredients
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1 can sweetened condensed milk, 14 ounces
- 1 cup Cadbury Mini Eggs, roughly chopped
Instructions
- In a large bowl, whip the heavy cream with an electric mixer until stiff peaks form.
- Add the vanilla extract and mix just until combined.
- With the mixer on low speed, slowly drizzle in the sweetened condensed milk. Mix until smooth.
- Use a spatula to gently fold in the chopped Cadbury Mini Eggs.
- Pour the mixture into a freezer-safe container. Cover and freeze for at least 8 hours, or until firm.
Notes
- Chop the Mini Eggs carefully using a sharp knife, or place them in a zip-top bag and tap gently with a rolling pin. Avoid over-crushing – they’re best with some crunch left!
- For a softer scoop, let the ice cream sit at room temperature for 5 to 10 minutes before serving.
- Want even more texture? Try folding in crushed cookies, sprinkles, or a swirl of Nutella or caramel sauce before freezing.
- Store in an airtight container to prevent freezer burn. A loaf pan covered tightly with plastic wrap and foil works well, too.
- This is a great way to use leftover Easter candy – don’t limit yourself to just Mini Eggs!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
