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Mini Egg Ice Cream (No-Churn)

This Mini Egg Ice Cream is super creamy and chocolatey packed full of Mini Eggs it is the perfect Easter dessert.  
Prep Time35 minutes
Cook Time5 hours
Total Time5 hours 35 minutes
Course: Dessert
Cuisine: Ice Cream
Keyword: Ice Cream, Mini Egg, No-Churn
Author: Sarah Mark

Ingredients

To Make the Mini Egg Ice Cream

  • 550 ml Double Cream
  • 397 g Condensed Milk (1 tin)
  • 75 g Cocoa Powder
  • 200 g Mini Eggs (crushed and whole)

Instructions

To Make the Mini Egg Ice Cream

  • Add the double cream and condensed milk to a large bowl and whisk on a medium speed​ until it starts to thicken.
  • Add in the cocoa powder and Mini Eggs (leave around a handful of Mini Eggs to sprinkle over the top) and mix again.
  • Pour the mixture into your loaf tin and smooth.
  • Sprinkle over the leftover Mini Eggs on top.
  • Wrap the tin in clingfilm or pop the lid onto the container and put it into the freezer for 4-5 hours or until completely set.

Notes

  • This Mini Egg Ice Cream will last around 3 months in the freezer.