Ingredients
2 cups (480ml) heavy whipping cream, cold
1 can (14oz/397g) sweetened condensed milk
1 tsp pure vanilla extract
1 1/2 cups Cadbury Mini Eggs, roughly crushed
Pinch of sea salt
Instructions
Step 1: Place a large mixing bowl and your whisk attachment in the freezer for 15 minutes to chill.
Step 2: Pour the cold heavy whipping cream into the chilled bowl and whip on medium-high speed until stiff peaks form.
Step 3: In a separate medium bowl, stir together the sweetened condensed milk, vanilla extract, and a pinch of salt until smooth.
Step 4: Gently fold the condensed milk mixture into the whipped cream using a spatula, being careful not to deflate the air.
Step 5: Fold in 1 1/4 cups of the crushed Mini Eggs, saving the rest for the top.
Step 6: Transfer the mixture into an airtight container, sprinkle the remaining eggs on top, and freeze for at least 6 hours or overnight.
Notes
Ensure the heavy cream is extremely cold for the best volume. You can crush the eggs easily by placing them in a bag and using a rolling pin.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Christmas & Holiday Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 340
- Sugar: 29g
- Sodium: 75mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
Keywords: mini egg ice cream recipe, no-churn ice cream, Easter dessert, Cadbury Mini Eggs, homemade ice cream
