This easy 4-ingredient Mini Egg Ice Cream is creamy, indulgent, and ideal for celebrating the spring and Easter season. Silky peaks of homemade no-churn ice cream are studded with crushed Cadbury Mini Eggs, then scooped into bowls for everyone to enjoy.
Mini Eggs have been a longtime favorite in my house. I used to wait impatiently for them to appear on store shelves each late winter, and I’d buy a bag or two to nibble on. Today my sweet tooth is a little tamer, but I still have a soft spot for those candy-coated milk chocolate eggs—especially the pink ones.
After sharing my Lucky Charms ice cream recipe, I knew a Mini Egg version was essential. My family loved it. My husband—who’s a big Ben & Jerry’s fan—called it the best ice cream he’s ever had, which is high praise in our kitchen. I hope your household enjoys this simple, festive treat as much as we do.
Reasons to Love This Recipe:
- No ice cream maker required — this is a true no-churn ice cream recipe. Just whip chilled heavy cream with an electric mixer.
- Perfect for spring and Easter gatherings — colorful and fun to serve.
- Only 4 simple ingredients and less than 20 minutes of active prep.
- No raw eggs are used, so it’s great for anyone avoiding raw egg in desserts.
- Cadbury Mini Eggs mixed into vanilla ice cream = a delightful combination of creamy and crunchy.
Ingredients
- Cadbury Mini Eggs: 1 ¾ cups (about 294 g / 10.5 oz). Crush most of them into small pieces; reserve a few whole ones for topping if desired.
- Heavy cream: 2 cups chilled (also called heavy whipping cream or double cream). Chilling helps it whip to stiff peaks.
- Sweetened condensed milk: 1 can (about 14 oz / 397 g). This is the key to a creamy no-churn base.
- Vanilla extract: 1½ teaspoons to give a subtle vanilla background.
Equipment & Tools
- Electric mixer: A stand mixer with a whisk or an electric hand mixer makes whipping the cream quick and easy.
- Loaf pan: A chilled 9×5 loaf pan is ideal for freezing the ice cream; a freezer-safe container works too.
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 you begin. A chilled pan helps the ice cream firm up faster and improves overall texture.
Make the Vanilla Base
Step one: In a large bowl, stir together the sweetened condensed milk and vanilla extract until combined. Set aside.
Step two: Pour the chilled heavy cream into a cold bowl and whip on high speed with an electric mixer until stiff peaks form, about 4–5 minutes.
Step three: Gently fold the whipped cream into the condensed milk and vanilla mixture with a silicone spatula until smooth and uniform.
Add the Crushed Mini Eggs
Step four: Crush the Mini Eggs on a cutting board using the side of a large knife or a rolling pin. Fold most of the crushed eggs into the ice cream base, reserving some whole pieces for the top if you like.
To crush the Mini Eggs:
Place a small portion on a cutting board and gently press with the side of a heavy knife or use a rolling pin to break them into smaller pieces.
Note: If serving young children under 5, crush all the eggs into small pieces and avoid whole Mini Eggs—similar-sized candies can be a choking hazard.
Step five: Spoon the ice cream mixture into the chilled loaf pan and smooth into an even layer.
Step six: Press the reserved whole mini eggs into the top if desired, or sprinkle with more crushed pieces for a uniform texture.
Freeze
Cover the pan with plastic wrap or foil and place it flat in the freezer. Freeze for at least 6 hours; 12 hours yields the best texture. When the center is firm, scoop and serve immediately or return to the freezer for later.
Storage
Wrap leftovers tightly in plastic wrap or foil and store in the freezer for 1–2 weeks. For longer storage and less freezer burn, place the ice cream in an airtight container and freeze up to 3–4 weeks.
Tips for Success
- Pre-freeze the loaf pan: Chilling the pan for at least 20 minutes helps the ice cream set faster and become firmer.
- Chill your mixing bowl: A cold bowl makes it easier to whip heavy cream to stiff peaks.
- Work efficiently: To avoid the Mini Eggs sinking, have them crushed and ready while your pan chills so you can fold them in and freeze promptly.
Variations
Cadbury Creme Egg Ice Cream: Substitute halved Cadbury Creme Eggs for the Mini Eggs, adding them right before freezing so the gooey centers remain slightly soft.
Lighter version: Use a light sweetened condensed milk and reduce Mini Eggs to about 1 cup. Note: lighter creams won’t whip properly, so do not replace the heavy cream.
In an ice cream machine: Combine condensed milk, heavy cream, and vanilla, then churn according to your machine’s directions. Stir in Mini Eggs at the end, transfer to a container, and freeze until firm.
Frequently Asked Questions
Cadbury Mini Eggs are widely available in the U.S. during spring and Easter, and they’re sold year-round in Canada and the U.K. Off-season availability may vary by store and region.
In Canada and the U.K., Mini Eggs are often available year-round. In other regions, they are most common during the spring and Easter season.
Mini Eggs do not list gluten-containing ingredients, but they are not labeled gluten-free and could have a small risk of cross-contamination. People with celiac disease should check packaging and manufacturer guidance.
More Easy Dessert Recipes
- Lucky Charms Ice Cream
- Lazy Cheesecake Salad
- No Bake Chocolate Chip Cheesecake
- Cuppa Cuppa Cake
- Berry Cheesecake Salad
Mini Egg Ice Cream
Equipment
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Stand mixer or electric hand mixer
Ingredients
- 2 cups heavy whipping cream chilled
- 14 ounces sweetened condensed milk
- 1 ½ teaspoons vanilla extract
- 1 ¾ cup Cadbury Mini Eggs 294 grams
Instructions
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Line a 9×5 loaf pan with parchment and chill it in the freezer while you prepare the ice cream base.
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Stir sweetened condensed milk and vanilla extract together in a large bowl and set aside.
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Gently crush the Mini Eggs on a cutting board, keeping about ¼–½ cup whole if you want to top the ice cream.
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Whip the heavy cream in a stand mixer or with an electric hand mixer until stiff peaks form.
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Fold the whipped cream gently into the condensed milk mixture until smooth.
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Fold in the crushed Mini Eggs until evenly distributed.
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Transfer the mixture to the chilled loaf pan, smooth the top, and press reserved whole Mini Eggs on top if desired.
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Cover and freeze for at least 6 hours, or 12+ hours for best texture.
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Scoop and serve. Store leftovers in the freezer for up to 2 weeks, or transfer to an airtight container for longer storage.
Notes
Chilling bowls: If possible, chill mixing bowls before whipping the cream to help it reach stiff peaks more easily.
Storage: Store homemade ice cream tightly wrapped for 1–2 weeks, or in an airtight container for up to 3–4 weeks to reduce freezer burn.
Nutrition
| Carbohydrates: 40 g
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