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Easter Cadbury Mini Egg Ice Cream

This Cadbury Easter 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.
Print Recipe
Prep Time:10 mins
Freezer:4 hrs
Total Time:4 hrs 10 mins

Equipment

  • mixer
  • loaf pan

Ingredients

  • 2 cups heavy whipping cream
  • 1 can sweetened condensed milk
  • 1 jar hot fudge
  • 9 ounce Cadbury mini eggs

Instructions

  • Pour your heavy whipping cream into your mixer bowl and mix starting on low and building to medium-heat speed.
    heavy whipping cream
  • 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.
    Adding sweetened condensed milk
  • 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).
    Adding crushed mini eggs
  • 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.
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate, Easter, ice cream, no churn
Servings: 8 servings
Cost: $7