Ninja Creami Mini Eggs Ice Cream Recipe
A rich and creamy Mini Eggs ice cream made in the Ninja Creami using the easy starter recipe, packed with crunchy chocolate pieces and perfect for an easy Easter-inspired treat.
Servings: 4
Calories: 334kcal
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
Calories: 334kcal | Carbohydrates: 32g | Protein: 4g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 53mg | Sodium: 190mg | Potassium: 131mg | Sugar: 4g | Vitamin A: 699IU | Vitamin C: 0.2mg | Calcium: 102mg | Iron: 0.04mg
