Mini Egg Ice Cream (No Churn)

Creamy chocolate ice cream packed with Mini Eggs!

Course Dessert

Cuisine British

Keyword Ice cream

Prep Time 20

Freezing time 4

Total Time 4 20

Servings +

Calories 552kcal

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

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.