This Mini Egg Ice Cream is super creamy and chocolatey packed full of Mini Eggs it is the perfect Easter dessert.

Final Easter Recipe

I can’t believe this is my final Easter recipe of 2023, I swear this year is absolutely flying in. I always start my Easter baking as soon as I can get my hands on Mini Eggs or Crème Eggs so around the start of the year.

And I always have so many different ideas, I wish I could make and post them all but there just isn’t enough time. This year though I have posted some of my favourite recipes ever including my Hot Cross Bun Bread and Butter Pudding, Mini Egg Cheesecake and Mini Egg Millionaire Blondies.

It has been a very Mini Egg year this year, apologies if you don’t like Mini Eggs, there are other Easter recipes on my website.

Anyway, I hope you have enjoyed all the Easter recipes this year and I can’t wait to post some summer-inspired recipes in the coming weeks.

No-Churn Ice Cream

This Mini Egg Ice Cream is a no-churn recipe meaning that once you mix the ingredients together and put them into your container you can pop it straight into the freezer.

No-Churn ice cream is made of only two main ingredients, double cream and condensed milk. This is what makes it super creamy and utterly delicious. To the double cream and condensed milk mixture you can then add in any flavour your heart desires. I have already made a Crème Egg version of this ice cream but why not also try out my Blueberry Muffin Ice Cream and Nutella Ice Cream all are no-churn recipes.

Chocolate Ice Cream

As I said above you only need two ingredients to make the base of the ice cream; double cream and condensed milk. Both ingredients need to be full-fat versions. This recipe won’t work with reduced-fat condensed milk or with single cream.

When you are whipping both together, the double cream will start to thicken, and the mixture will become very similar to whipped cream. It should be thick and form soft peaks.

Related Recipes

Mini Egg Cheesecake

Creme Egg Ice Cream (No-Churn)

Mini Egg Cookies

To make the mixture chocolatey I added cocoa powder. You could also add in melted chocolate instead, just head to the alternatives section below to find out the amounts.

The Mini Eggs I folded through last. I left some of them whole and the others I crushed. If you are wanting to crush the Mini Eggs, I wouldn’t recommend trying to cut them. Because of their shape, they will most likely just roll away and you might end up cutting yourself.

The best way is to crush them using the side of a knife and pressing them down.

Ice Cream Container

As you can see from the images, I used my 2lb loaf tin. It fit the ice cream in perfectly. You can use anything to hold the ice cream, so long as it is suitable to be frozen. You could use a Tupperware tub or even an old ice cream container that has been thoroughly washed and dried.

Freezing

So, of course, your ice cream needs to be frozen. The ice cream needs to be thoroughly wrapped in cling firm first. Make sure that the clingfilm is touching the ice cream so that no ice crystals can form.

Alternatives

If you want to use melted milk chocolate instead of cocoa powder, melt 200g of milk chocolate in the microwave at 20-second intervals stirring in between and leave to cool before adding it to the double cream and condensed milk mixture.

Equipment

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If you do have any questions about this Mini Egg Ice Cream recipe or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the left-hand side of this page.

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