There’s something about Mini Eggs that instantly makes it feel like Easter, and turning them into ice cream might just be one of the best ways to enjoy them. This Ninja Creami version is rich, indulgent, creamy, and packed with that signature crunchy chocolate shell in every bite.
What I love most is how simple the base is, just a handful of ingredients, and yet the end result feels like a proper treat you’d expect from an ice cream shop (with the calories to match!)
If you’ve been unsure about using your Ninja Creami (I was the same for a long time), this is a great recipe to start with. It’s straightforward and delivers amazing results.
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. If you choose to buy through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Liana’s Kitchen.
What You Need
This is a simple ice cream base with a few key ingredients to give it that smooth, creamy texture. Scroll down to the recipe card for exact quantities.
- Double cream – adds richness and that classic ice cream creaminess
- Whole milk – balances the texture so it’s not too heavy
- Caster sugar – for sweetness and a smoother finish
- Vanilla extract or vanilla bean paste – enhances the flavour
- Cream cheese (softened) – helps create a smoother, more scoopable texture
- Salt – just a pinch to balance everything
- Chocolate Mini Eggs – lightly crushed for that signature crunch. You can use Cadbury’s Mini Eggs, or any brand of mini eggs you can find
- (Optional) Extra Mini Eggs – for topping at the end
How To Make It
For this recipe, I kept things super simple and used the “Easy No-cook Ice Cream” kickstarter recipe from page 6 of the Ninja Creami recipe guide that comes with the machine, and then just added Mini Eggs as the mix-in.
Start by whisking together the softened cream cheese and caster sugar in a bowl or jug until smooth and lump-free.
Next, pour in the double cream, whole milk, vanilla extract, and salt. Give everything a really good whisk until it’s fully combined and the sugar has dissolved.
Pour the mixture into your Ninja Creami tub, making sure you don’t go above the MAX FILL line. Pop the lid on and place it in the freezer on a flat surface for at least 24 hours. It needs to be completely solid before spinning.
When you’re ready, take it out of the freezer, remove the lid, and place it into the outer jug. Click the lid into place, making sure the paddle is also in place, and then lock it into the Ninja Creami machine. Select the ICE CREAM program and let it do its thing.
Now, don’t panic if it looks a bit crumbly or powdery after that first spin. This didn’t happen for me for this recipe but I have had it before during other experimentation recipes.
Just add 1 tablespoon of milk and press RE-SPIN. It should quickly turn into that smooth, creamy texture you’re looking for.
Once you’re happy with the consistency, use a spoon to make a small well in the centre and add your crushed Mini Eggs. Then run the MIX-IN program so they’re evenly distributed throughout.
At this point, you can dive straight in for a soft-serve style texture (which is amazing), or pop it back in the freezer for 20–30 minutes if you prefer a firmer scoop. Don’t forget a few extra Mini Eggs on top, it’s only right!
You might notice the ice cream softens slightly after adding the Mini Eggs, this is completely normal, as they’re at room temperature and gently warm the ice cream as they mix through.
More Ninja Creami Recipes
I’m only just getting started with the Ninja Creami, although in the last two weeks I have used it more than I care to reveal 😉 I will share more Ninja Creami recipes once I am one hundred per cent happy with the results.
Ninja Creami Mini Eggs Ice Cream Recipe
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Liana’s Kitchen running.
Equipment
Ingredients
- 1 tbsp cream cheese softened
- 55 g caster sugar
- 150 ml double cream
- 230 ml whole milk
- 1 tsp vanilla extract
- ¼ tsp salt
- 80 g Mini Eggs lightly crushed
Instructions
- In a bowl or jug, whisk together the cream cheese and caster sugar until smooth and lump-free.
- Pour in the double cream, whole milk, vanilla extract, and salt. Whisk thoroughly until fully combined and the sugar has dissolved.
- Pour the mixture into your Ninja Creami tub, ensuring it does not go above the MAX FILL line.
- Place the lid on and freeze on a flat surface for 24 hours, until completely solid.
- Remove from the freezer, take off the lid, and install into the Ninja Creami.
- Select the ICE CREAM program.
- If the ice cream looks crumbly or powdery, add 1 tbsp milk and press RE-SPIN.
- Use a spoon to create a well in the centre of the ice cream.
- Add the crushed Mini Eggs and select the MIX-IN program to evenly distribute the chocolate pieces.
- Serve immediately for a soft, creamy texture, or freeze for 20–30 minutes for a firmer scoop.
- Top with extra Mini Eggs for the ultimate Easter finish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an estimate.