Mini Eggs ice cream is such a fun and easy treat to make at home, and the best part is you don’t even need an ice cream maker. This version uses a simple no-churn style base made with condensed milk, which means minimal effort but a really rich and creamy result.
What You Need
A short ingredient list, but each one plays an important role. For exact measurements please head down to the recipe card at the bottom of the post.
- Double cream – gives that rich, creamy texture
- Sweetened condensed milk – adds sweetness and creates that no-churn style consistency
- Vanilla extract – for flavour
- Salt – balances the sweetness
- Cadbury Mini Eggs – crushed for that signature crunch
- (Optional) Extra Mini Eggs – for topping
How to Make It
Start by pouring the double cream into a large bowl. I began whisking it by hand, but quickly switched to an electric whisk to speed things up, it definitely makes life easier! Whisk until the cream reaches soft peaks. It should be thick but still smooth and not over-whipped.
Next, gently fold in the condensed milk, vanilla extract, and a pinch of salt.
Once combined, fold through the crushed Mini Eggs, making sure they’re evenly distributed but still keeping some nice chunky pieces.
Transfer the mixture into a loaf tin or freezer-safe container and smooth the top. I used a glass storage container with a lid that I have. Next, place it in the freezer for 6–8 hours, or until firm. I left mine in overnight, so it was in for around 24 hours.
When ready to serve, let it sit at room temperature for about 5 minutes if it feels too firm to scoop.
Variations & Tips
- Don’t over-whip – Stop at soft peaks for the best texture
- Quite sweet – This is a rich dessert, so smaller portions are perfect
- Mini Eggs tip – They’ll be quite hard after freezing, so take care when biting
- Chunk size – Lightly crush for a mix of small bits and crunchy chunks
- Try other mix-ins – Chocolate chips, crushed biscuits, or even leftover Easter treats
Storage & Reheating
- Store – Keep covered in the freezer
- Before serving – Leave out for 5 minutes to soften slightly
- Best enjoyed – Within a few days for the best texture
More Chocolate Baking and Dessert Recipes
If you are looking for moretasty more chocolate tasty recipes for any mini chocolate eggs you might have, check these out for inspiration:
- Simple Mini Eggs Cookies
- Chocolate Cornflake Cakes
- Slow Cooker Chocolate Fudge
- Easy No-Bake Chocolate Fridge Cake
- Raspberry and White Chocolate Cookies
- Rocky Road Fudge Recipe
Mini Egg Ice Cream Recipe (No Ice Cream Maker Needed!)
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Ingredients
- 300 ml double cream
- 397 g tin condensed milk
- 1 tsp vanilla extract
- Pinch of salt
- 80 g Mini Eggs lightly crushed
Instructions
- In a large bowl, whisk the double cream until it reaches soft peaks (thick but still smooth).
- Gently fold in the condensed milk, vanilla extract, and salt until fully combined.
- Fold through the crushed Mini Eggs, keeping some texture.
- Transfer to a loaf tin or freezer-safe container and smooth the top.
- Freeze for 6–8 hours, or until firm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an estimate.