This easy 4 ingredient recipe for Mini Egg Ice Cream is creamy, indulgent, and perfect for celebrating the Easter season. Light, whipped ice cream is studded with crushed Mini Eggs and scooped into bowls for a festive treat everyone will love.
Mini Eggs have been a favorite seasonal candy of mine for years. As soon as they appear in stores each late winter or early spring I grab a bag or two. Even though my sweet tooth has mellowed over time, I still enjoy these milk-chocolate treats—especially the pink ones.
After sharing my Lucky Charms ice cream recipe, I knew a Mini Egg version was next. My family was thrilled, and my husband—who’s a big Ben & Jerry’s fan—declared it the best ice cream he’s had. I hope your household enjoys it just as much.
Why You’ll Love This Recipe
- No ice cream maker required. This no-churn recipe only needs an electric mixer to whip the cream.
- Perfect for spring and Easter celebrations, or any time you want a colorful, nostalgic dessert.
- Just 4 simple ingredients and under 20 minutes of active prep.
- No raw eggs are used, so it’s suitable for anyone avoiding raw egg in recipes.
- Cadbury Mini Eggs folded into ice cream = delicious simplicity.
Ingredients
- Mini Eggs: 1 ¾ cups whole Mini Eggs (about 294 g / 10.5 oz). Crush most of them into smaller pieces, reserving a few whole eggs for topping if desired.
- Heavy cream: 2 cups (heavy whipping cream), well chilled for best whipping results.
- Sweetened condensed milk: 1 can (about 14 oz / 397 g). This creates the no-churn creamy base.
- Vanilla extract: 1½ teaspoons to enhance the flavor of the ice cream base.
Equipment & Tools
- Electric mixer: A stand mixer or electric hand mixer is recommended to whip the cream to stiff peaks.
- Loaf pan or freezable container: Use a 9×5 loaf pan lined with parchment or another freezer-safe container to freeze the ice cream.
How to Make Mini Egg Ice Cream
Chill the Pan
Place the loaf pan or storage container in the freezer for at least 20 minutes before assembling the ice cream. A chilled pan helps the ice cream firm faster and produce a better texture.
Make the Vanilla Base
Step one: In a large bowl stir the sweetened condensed milk with the vanilla extract until combined; set aside.
Step two: Pour the chilled heavy cream into a clean bowl and whip on medium-high with an electric mixer until stiff peaks form (about 4–5 minutes). A stand mixer with a whisk attachment works well here.
Step three: Gently fold the whipped cream into the sweetened condensed milk mixture with a silicone spatula until smooth and uniform.
Add the Crushed Mini Eggs
Step four: Fold the crushed Mini Eggs into the ice cream base, leaving a few whole eggs for a decorative topping if you like.
How to crush Mini Eggs:
Place a portion of the Mini Eggs on a cutting board and gently crush them with the side of a large knife, bench scraper, or a rolling pin until you have a mix of small pieces and crumbs.
Note: If serving young children (under 5), be sure to crush all Mini Eggs finely and avoid adding any whole eggs to reduce choking risk.
Step five: Transfer the ice cream mixture into the chilled loaf pan, smoothing the top into an even layer.
Step six: Press the reserved whole Mini Eggs gently into the surface as a topping, or skip this if making the recipe for small children.
Freezing
Cover the loaf pan with plastic wrap or foil and place it flat in the freezer. Freeze for a minimum of 6 hours; 12 hours is ideal for a firm yet scoopable texture. When the center is set, scoop and serve immediately or return to the freezer for storage.
Storing
Wrap any leftover ice cream tightly in plastic wrap or foil and store in the freezer for 1–2 weeks. For longer storage and better protection from freezer burn, transfer the ice cream to an airtight container and freeze up to 3–4 weeks.
Tips for Success
- Pre-freeze the pan: Chilling the loaf pan for at least 20 minutes helps the ice cream set more quickly and firm up properly.
- Chill your mixing bowl: A cold bowl makes whipping heavy cream easier—pop the bowl in the freezer for about 20 minutes if you can.
- Work efficiently: Crush the Mini Eggs while the pan chills so you can fold them in quickly while the whipped cream is still cold and stable.
Variations
Cadbury Creme Egg Ice Cream: Swap Mini Eggs for chopped Cadbury Creme Eggs. Use smaller Creme Eggs if available and cut them just before folding into the base.
Lighter option: Use a light sweetened condensed milk and reduce Mini Eggs to about 1 cup. Note: lower-fat creams won’t whip properly, so heavy cream is required.
Using an ice cream machine: Combine the heavy cream, condensed milk, and vanilla, then churn in an ice cream maker according to the manufacturer’s instructions. Add Mini Eggs near the end of churning, then transfer to a container and freeze until firm.
FAQ
Cadbury Mini Eggs are widely available in the U.S. during the spring and Easter season. They are sold year-round in Canada and the UK. Off-season availability may be limited to specialty stores.
In the UK and Canada Mini Eggs are sold year-round; in the U.S. they are most common in spring. Availability can vary by retailer.
Mini Eggs do not list gluten-containing ingredients, but they are not labeled gluten-free and could be at risk of cross-contamination. Those with celiac disease should check packaging and manufacturer information.
Recipe Card
Mini Egg Ice Cream
Equipment
- Stand mixer or electric hand mixer
Ingredients
- 2 cups heavy whipping cream, chilled
- 14 ounces sweetened condensed milk
- 1½ teaspoons vanilla extract
- 1¾ cups (294 g) Cadbury Mini Eggs, crushed (reserve ¼–½ cup whole for topping)
Instructions
- Line a 9×5 loaf pan with parchment and chill it in the freezer while you prepare the base.
- Stir sweetened condensed milk and vanilla in a large bowl; set aside.
- Gently crush the Mini Eggs on a cutting board; reserve some whole for topping if desired.
- Whip the heavy cream to stiff peaks using a stand mixer or hand mixer.
- Fold the whipped cream into the condensed milk mixture until even.
- Fold in the crushed Mini Eggs until well distributed.
- Transfer the mixture to the chilled loaf pan, smooth the top, and press reserved whole Mini Eggs into the surface if using.
- Cover and freeze for at least 6 hours or up to 12 hours for best texture.
- Serve and enjoy. Store leftovers tightly wrapped in the freezer for 1–2 weeks, or in an airtight container for up to 3–4 weeks.
Notes: The size and shape of Mini Eggs can present a choking hazard for young children. For children four years and younger, use only finely crushed pieces and omit whole eggs. Chilling mixing bowls and the loaf pan ahead of time improves whipping and freezing results. Store tightly wrapped or in an airtight container to limit freezer burn.