Cadbury Mini Egg Ice Cream
No-Churn Cadbury Mini Egg Ice Cream is a rich, creamy treat packed with chocolate crunch - easy to make with just 4 ingredients and no machine needed!
Servings: 8 servings
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
Calories: 474kcal | Carbohydrates: 42g | Protein: 6g | Fat: 33g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 84mg | Sodium: 82mg | Potassium: 304mg | Fiber: 1g | Sugar: 40g | Vitamin A: 1007IU | Vitamin C: 2mg | Calcium: 185mg | Iron: 1mg
