This no churn fail-proof mini egg ice cream is made with just 4 simple ingredients and is sure to impress. Serve this ice cream in your favorite waffle cone, in a bowl, or turn it into an ice cream cake. With endless flavor add-ins, you wont want to buy store bought ice cream again.
What is no churn ice cream?
No churn ice cream is ice cream made without the use of an ice cream maker. All you need is a stand or hand mixer, and a few simple ingredients. The texture of no churn ice cream is very similar to churned ice cream, smooth and creamy, because it uses sweetened condensed milk instead of granulated sugar.
Why you should make no churn ice cream
Aside from no churn ice cream being one of the easiest desserts to make, its completely customizable so you know exactly what’s inside of it! Gone are the days of spending $10 on a tiny tub of Ben and Jerrys ice cream because now you can make your own gourmet ice cream!
Ice Cream Add-ins
I used Cadbury mini eggs in this recipe as its a perfect Easter treat, but don’t be fooled; you can use any add in you like! Just to name a few:
- Smarties
- Crushed Reece peanut butter cups
- Crushed Oh Henry Bars
- Crushed Score bars
- Chopped fresh fruit
- Mint Chocolate chips
I think I will be trying all of the above in the next little while. Have you tried any other add-ins? let me know your favorites in the comments below!
Mini Egg Ice Cream
Prep Time: 10 min |
Chill time: 5 hours |
Yield: 1: 1 loaf pan
INGREDIENTS
- 2 cups 36% Whipping cream
- 1 can Sweetened Condensed Milk
- 1 tsp Vanilla extract
- 2 cups mini eggs, crushed
DIRECTIONS
- Pour cream and vanilla into a cold bowl of your stand mixer with the whisk attachment and whip on high until stiff peeks form. About 5 minutes.
- Pour can of sweetened condensed milk in and whip on low for 30 seconds.
- Gently fold in the crushed mini eggs using a spatula.
- Pour mixture into a loaf pan and freeze for minimum 5 hours.
Recipe notes:
- 36% whipping cream is the recommended whipping cream for this recipe, but if your local grocery store only has 33%, that will do just fine in a pinch.
- Make sure your mixing bowl, and attachments are nice and cold. stick them in the freezer for 10 minutes before starting.
- When you add in the sweetened condensed milk, make sure you have your mixer on the low setting. The idea is to lightly mix it in without pushing out the air in the whipped cream. Same goes with folding in the mini eggs.
Prairie Sweets & Eats 
One thought on “Mini Egg Ice Cream”