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+ servings
Mini egg ice cream in a bowl

Mini Egg Ice Cream

Author: Gail Ng
No-churn vanilla ice cream with swirls of chocolate ganache and crushed Cadbury mini eggs makes this a fun Easter dessert
5 from 1 vote
Prep Time 20 mins
Cook Time 2 mins
Freezing Time 4 hrs
Total Time 4 hrs 22 mins
Yield 1 9x13" loaf tin
Category Desserts
Cuisine American


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


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. 


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