Homemade ice cream is honestly one of the best desserts! I personally will eat ice cream anytime of year, it doesn't have to be hot weather for me to enjoy it - and I'm sure many of you are the same! This creamy chocolate Mini Egg Ice Cream is so delicious and so moreish. Plus it's packed with Mini Egg pieces in every bite! This kind of ice cream is no churn, which means you don't need an ice cream maker to make it. The most amount of equipment you need is an electric whisk. You could whip the double cream by hand, but to avoid aching arms I recommend using an electric whisk!
Ingredient Tips & Equipment Information
- You will need sweetened condensed milk for this recipe, do not use evaporated milk as it will affect the final result.
- The best kind of cream to use is double cream, which has around a 48% fat content. As long as you are using a high fat content cream that will thicken when whisked, then this will not greatly affect the final result. Using single cream, or a lower fat cream, will affect the final result.
- It’s best to use an electric hand mixer, or a stand mixer, to whisk up the double cream. It will take much longer by hand and require a lot of work!
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Mini Egg Ice Cream
To make the ice cream mix together the cocoa powder, condensed milk and vanilla extract. In a separate bowl whisk double cream to soft peaks, then fold it into the condensed milk mixture.
Gently mix crushed Mini Eggs into the mixture, and pour it into a container, then decorate the top with more Mini Eggs, both crushed and whole. Then put it in the freezer for 4 hours, or ideally overnight.
Can you use evaporated milk instead of condensed milk?
No, you must use condensed milk for this recipe to work.
What container should you use?
I used a 2lb loaf tin purely for aesthetic purposes, however this recipe makes a little extra than fits in the tin. I would recommend a 2.5L plastic tupperware container with a lid, to prevent freezer burn. Or you can split the mixture between smaller containers if you don’t have one big one.
Can you use heavy cream or whipping cream?
The best kind of cream to use is double cream, which has around a 48% fat content. As long as you are using a cream that will thicken when whisked, then this will not greatly affect the recipe. Do not use single cream, as it will affect the final result.
What is the best way to crush the Mini Eggs?
I place the Mini Eggs into a bowl and use the end of a wooden rolling pin to gently, but firmly, bash them up. You will figure out the right pressure to use after a few bashes. Or, you can put them in a ziploc style bag and bash them from the outside with a rolling pin in the same way. It's similar to breaking up biscuits for a cheesecake base!
Do you need an electric mixer to make this recipe?
While you could whisk up the cream by hand, it will take a long time and be rather tiring! Therefore I do recommend using an electric mixer. It doesn't have to be an expensive stand mixer, a budget handheld electric whisk will do the job too.
Can this recipe be made gluten free or dairy free?
This recipe is already gluten free so you don't need to change anything! However please do check the labels of any products you use to avoid cross contamination. Unfortunately this recipe cannot be made dairy free.
More tips for making the Mini Egg Ice Cream:
- If you want to make this into a vanilla ice cream, simply leave out the cocoa powder. You could also add some vanilla bean paste for extra flavour.
- It’s best to use an electric hand mixer, or a stand mixer, to whisk up the double cream. It will take much longer by hand and require a lot of work!
Troubleshooting
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients*
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More Mini Egg recipes...
Mini Egg Ice Cream (No Churn)
Ingredients
For the ice cream
- 397 g Condensed milk
- 30 g Cocoa powder
- 1 tsp Vanilla extract
- 600 ml Double cream
- 200 g Mini Eggs crushed
For decoration
- 60 g Mini Eggs some crushed, some whole
Instructions
- Mix the condensed milk, vanilla extract and cocoa powder together in a mixing bowl, use a whisk or a spoon
- In another bowl, use an electric hand mixer to whip up the double cream to soft peaks
- Gently fold the cream into the condensed milk mixture using a spoon or spatula
- Then fold in the crushed Mini Eggs
- Put the ice cream mixture into a 2.5 litre tub, decorate the top with more Mini Eggs
- Put the ice cream in the freezer overnight or for at least 4 hours
- Store in the freezer for up to 3 months
Cat | Curly's Cooking
Fantastic idea! Would it be ok to sit there with a spoon and eat the whole lot? ...asking for a friend.
Eb Gargano | Easy Peasy Foodie
Wow - just wow! Hand me a spoon 😀