This Easter Cadbury Mini Egg Ice Cream recipe uses only four ingredients, is quick and easy to make because it’s no-churn, and can be whipped up for Easter. I have an obsession with Cadbury Mini Eggs and I love ice cream, so why not combine two of the things I love with a delicious fudge swirl thrown in for good measure!Jump to Recipe
What are Mini Eggs
If you haven’t tried Cadbury Mini Eggs I highly recommend them if you love chocolate. They are small egg-shaped milk chocolate with a coated shell in all the colorful Easter shades. But beware, once you start popping these chocolate candies in your mouth they are hard to stop.
No-Churn Ice Cream
I love no-churn ice cream because I love easy recipes! The base of no-churn ice cream is only whipping cream and sweetened condensed milk. With that base, you can add different add-ins, flavors, candies, etc.
Here are some of the other No-Churn Ice Creams I’ve made:
- Peanut Butter No-Churn Ice Cream
- No Churn Chocolate Mint Cookie Ice Cream
- No Churn S’mores Ice Cream
- Strawberry Shortbread Ice Cream
Cadbury Mini Egg Ice Cream Ingredients
This easy no-churn Easter dessert only takes four ingredients to make!
- heavy whipping cream
- sweetened condensed milk
- hot fudge ice cream topping
- Cadbury mini eggs
How to make Mini Egg Ice Cream
Start by adding your heavy whipping cream to your standing mixer with the whisk attachment. Start on low and gradually increase the speed to medium-high. You will be mixing until you have soft peaks. You can use an electric mixer, handheld if you prefer.
While the heavy cream is whipping, add most of the bag of Cadbury mini eggs to a ziplock baggie. Remove the air, seal, and then use a rolling pin or meat pounder to crush the mini eggs.
Once your whipping cream has reached soft peaks (it holds a peak, but the top of the peak folds over softly), turn off the mixer and remove it from the mixer. Now it’s time to add the sweetened condensed milk.
Pour the can of sweetened condensed milk into the bowl with the whipping cream. Gently fold the condensed milk into the whipped cream. Now you have a mixture that is the base to no-churn ice cream.
Add most of the crushed mini eggs to the homemade ice cream base. Fold the candy into the cream mixture until it is just combined.
Now follow the direction on the jar of the hot fudge to soften it up. Mine you remove the lid and microwave for one minute. I microwaved for 45 seconds. I wanted to soften the fudge so it would pour, but I didn’t want it hot. I drizzled about 1/4 cup of the hot fudge into the Easter egg ice cream. Then slowly fold, just a little to get that chocolate sauce dispersed. You don’t want to turn this into chocolate ice cream though, so only a little folding.
Then pour the mixture into a loaf pan. Then I spoon some more hot fudge on top, then just gently dragged a butter knife through the fudge to create a swirl on top of the ice cream.
Finish the top off with the rest of the crushed mini eggs and then add a couple of whole eggs just to make it pretty! Then put it in the freezer for a few hours before enjoying this Easter treat!
I usually keep my no-churn ice cream in the freezer for about 4 hours and then let it sit 10 minutes before you scoop it out.
How good would this ice cream be on top of these Mini Egg Brownies: Easter Mini Eggs Brownie Bites!!! Delish!!! So easy to make, no need to drag out your ice cream machine.
Other Easter Recipes:
- Easter Mini Eggs Brownie Bites
- Easter Sweets and Treats at IMM
- Easter Bunny Buns and Chickie Cupcakes
- Easter Egg Cookie and Candy in One… A Spring Treat
- My Favorite Easter Dish
Easter Cadbury Mini Egg Ice Cream
- loaf pan
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk
- 1 jar hot fudge
- 9 ounce Cadbury mini eggs
- Pour your heavy whipping cream into your mixer bowl and mix starting on low and building to medium-heat speed.
- Whip until soft peaks form. You want the cream to hold a peak, but the top of the peak to just gently fold over.
- Pour most of the Cadbury mini eggs into a Ziploc baggie. Remove the air and seal before crushing the mini eggs with a rolling pin or meat pounder.
- Once the whipping cream has formed soft peaks, remove the bowl from the mixer and pour the sweetened condensed milk into the whipped cream.
- Gently fold the sweetened condensed milk into the whipped cream until it is just combined.
- Then take the crushed mini eggs and pour most of them into the bowl (leave a few out to add to the top of the ice cream).
- Gently fold the crushed mini eggs into the mixture.
- Then follow the direction on your jar of hot fudge to soften it. My jar said to remove the lid and microwave for 1 minute. I heated mine for only 45 seconds and then stirred it. You want to soften the hot fudge, but you really don't want it super hot. Pour about 1/4 cup of the hot fudge into the mixture and gently mix until it's just swirled through. You don't want to over mix or you'll turn it into chocolate ice cream.
- Pour the ice cream mixture into a loaf pan. Add some spoonful of fudge to the top and then use a butter knife to swirl the fudge around on top of the ice cream.
- Take the rest of the crushed mini eggs and add them to the top of the ice cream. Then take the few whole eggs you didn't crush and add them to the top too.
- Place the loaf pan into the freezer for at least 4 hours to let it harden. When ready to serve, remove from freezer and let it sit for 10 minutes before scooping.