Mini Egg Ice Cream
No-churn vanilla ice cream with swirls of chocolate ganache and crushed Cadbury mini eggs makes this a fun Easter dessert
Ingredients
Chocolate Ganache
- 50 mL heavy cream
- 100 g milk chocolate, roughly chopped
Ice Cream Base
- 600 mL heavy cream
- 300 mL sweetened condensed milk
- 1 teaspoon vanilla extract
- 100 g Cadbury mini eggs, roughly crushed
Instructions
Chocolate Ganache
- In a small pot, heat 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.
Ice Cream Base
- In a large bowl, beat heavy cream with a hand mixer or stand 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. Fold until just combined.
- Add the vanilla extract and half of the mini eggs. Gently fold them in until just incorporated.
- Pour the cream mixture into a 9x3" 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.
- 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.
Nutrition
Calories: 4237kcal | Carbohydrates: 301g | Protein: 49g | Fat: 332g | Saturated Fat: 204g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 88g | Cholesterol: 1005mg | Sodium: 721mg | Potassium: 1896mg | Fiber: 6g | Sugar: 272g | Vitamin A: 10612IU | Vitamin C: 15mg | Calcium: 1504mg | Iron: 4mg
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