Mini egg ice cream in a bowl

Mini Egg Ice Cream

  • Author: Gail Ng
  • Prep Time: 20 minutes
  • Cook Time: 2 minutes
  • Total Time: 22 minutes + 4 hour freezing time
  • Yield: One 9x13" loaf tin 1x
  • Category: Desserts
  • Method: No-Churn
  • Cuisine: American



  • 600 mL + 50mL heavy cream, divided
  • 300 mL sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 100g Cadbury mini eggs, roughly crushed
  • 100g milk chocolate, roughly chopped


  1. In a small pot, heat 50 mL of 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 the ganache is smooth. Set aside to cool.
  2. In a large bowl, beat 600 mL of heavy cream with a hand mixer or stand mixer until it becomes stiff peaks.
  3. Slowly pour condensed milk into the whipped cream while gently folding it into the cream with a spatula in your other hand. Fold until just combined.
  4. Add the vanilla extract and half of the mini eggs. Gently fold them in until just incorporated.
  5. Pour the cream mixture into a 9×3″ loaf pan. Drizzle the cooled chocolate ganache on the surface and use a chopstick to swirl it around and “push” it down so that there are chocolate swirls throughout the whole container. Top with the rest of the mini eggs.
  6. Wrap the loaf pan securely with plastic wrap and a layer of aluminum foil on top and freeze for at least 4 hours or overnight. 

Keywords: mini egg ice cream, easter desserts, no churn ice cream, easter ice cream