Mini Egg Ice Cream Recipe (No Ice Cream Maker Needed!)
A rich and creamy Mini Eggs no-churn ice cream made with condensed milk, packed with crunchy chocolate pieces and perfect for an easy Easter treat—no machine required.
Servings: 6
Calories: 453kcal
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
Calories: 453kcal | Carbohydrates: 47g | Protein: 7g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 57mg | Sodium: 14mg | Potassium: 49mg | Sugar: 2g | Vitamin A: 739IU | Vitamin C: 0.3mg | Calcium: 33mg | Iron: 0.05mg
