This mini egg ice cream features a no-churn vanilla ice cream swirled with chocolate ganache and mixed with crushed Cadbury mini eggs for a fun Easter dessert.
Ice cream season is almost here and I couldn't be more excited! I mean, I eat ice cream all year-round but I'm just excited to be able to eat it outdoors and not shiver to death the whole time.
This cute little mini egg ice cream utilizes any Easter candy you have around at this time of year. It's a sweet and classic ice cream with some fun colour and crunch from the mini eggs. And can we just talk about that ice cream texture?! It scoops like a churned ice cream but in a fraction of the time and no special tools needed.
- Heavy cream - This makes a rich and creamy no-churn ice cream base. You can also use whipping cream with great results.
- Condensed milk - The sugar content in condensed milk helps prevent ice crystals from forming in the ice cream while it's freezing. This is essential for making ice cream without an ice cream maker.
- Vanilla extract - Use this for a classic vanilla flavour to pair with the chocolate mini eggs.
- Mini eggs - I use the classic Cadbury brand mini eggs but you can use any variety of Easter chocolate. Put them in a ziploc bag and give it a few good whacks with a rolling pin to crush them.
- Milk chocolate - This is for making the chocolate swirls throughout the ice cream and ties in the milk chocolate flavour from the mini egg candies.
🥣 How to make mini egg ice cream
1. Make the ganache: Heat 50mL of the heavy cream until it just starts to form small bubbles. Remove from heat and add in the chopped milk chocolate. Let it sit for 1 minute before stirring it through until all the chocolate has melted and ganache is smooth. Set aside to cool.
2. Make the vanilla ice cream base: Beat 600ml of heavy cream with a hand mixer until it becomes stiff peaks. Slowly pour condensed milk into the whipped cream while gently folding it into the cream with a spatula in your other hand. Use as few strokes as possible and stop when it's just combined. Add the vanilla extract and half of the crushed mini eggs and fold together once or twice until just combined.
3. Mix in ganache and top with mini eggs: Pour the cream mixture into a 9x3" loaf pan. Drizzle the cooled chocolate ganache into the cream and use a chopstick to swirl it around so that there are chocolate swirls throughout the whole container. Top with the rest of the crushed mini eggs.
4. Freeze: Wrap the container securely with plastic wrap and a layer of aluminum foil on top and freeze for at least 4 hours or overnight until the ice cream is set.
- Fold gently. You don't want to deflate too much air from the whipped cream so only fold as much as needed to combine the other ingredients.
- Make sure you seal the container well whenever you put it in the freezer. See storage tips below. I once forgot to cover the container and left it in the freezer uncovered for a day or two and it became icy and unscoopable.
- Let the ice cream sit at room temperature for 1-2 minutes before scooping for the perfect ice cream texture. Run your ice cream scoop under warm water if it's still too hard to scoop.
If you don't like mini eggs, try the following mix-ins:
- Chocolate chips
- Any other chocolate candies like Smarties, M&Ms, etc.
- Malt powder (think Malteser ice cream!)
- Gel food colouring for a pastel Easter palette (mix this in when you're whipping the cream)
- Cake crumbs or cookie pieces
📦 Storing homemade ice cream
Always store this ice cream in a well-sealed, airtight container. I like to wrap it tightly with plastic wrap and also a layer of aluminum foil every time it goes back into the freezer.
This makes a huge difference in the texture of the ice cream. Since it's a no-churn ice cream, a good seal prevents ice crystals from forming and keeps the ice cream from drying out.