Mini Egg No Churn Ice Cream
Servings: 12 servings
Calories: 452kcal
Developed with the chocolate mini egg enthusiast in mind, this no churn ice cream is so quick and easy to prepare! Smooth and velvety, flavoured and enriched with good cocoa, this ice cream is loaded with Cadbury Easter chocolate eggs, crumbled chocolate cookies, and even a chocolate syrup drizzle!
Print Recipe
Ingredients
- 2 cups 35% whipping cream, cold
- 14 ounces canned sweetened condensed milk
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 1-2 drops brown food colouring, optional
- 1 cup chocolate chip cookies, crumbled
- 1 1/4 cups Cadbury Mini Eggs, (use micro mini eggs or use regular crushed mini eggs)
- 1/4 cup chocolate syrup or sauce
Instructions
- Before you start anything at all, take the bowl you intend to use to beat the whipping cream in, and place it in your freezer. An ice-cold bowl will help to make whipping the cream faster and easier.
- Pour the cold whipping cream into the chilled mixing bowl. Using a handheld mixer or stand mixer, beat the cream until it forms stiff peaks. At this point, add food colouring to tint the ice cream if desired. Also, add the vanilla extract. Beat into the whipped cream.
- Next, while still beating, pour the canned sweetened condensed milk into the bowl in a steady, slow stream. Don’t empty the contents of the can in and then beat. The whipped cream will lose its fluffiness. Slow and steady wins the race. When no more pours out of the can, scrape the rest out with a spatula. You’ll want to use every drop!
- Add the cocoa powder and beat until just incorporated.
- Finally, add in the crumbled chocolate cookies and the crushed Cadbury Mini Eggs. (If desired, hold back a little bit of the crumbled cookies and mini eggs to top the ice cream with later. This is only for presentation and completely optional.) Use a spatula to fold the ingredients into the whipped cream mixture.
- Once done, transfer half of he ice cream mixture to a freezer-safe bowl or container. Top with half of the chocolate syrup. Transfer in the remaining ice cream mixture and once again, follow that up with the remaining chocolate syrup.
- Use a chopstick or the handle of a thin wooden spoon to swirl the chocolate syrup. Top with any remaining cookies and mini eggs.
- Cover and freeze for 4-6 hours or until firm.
Nutrition
Calories: 452kcal | Carbohydrates: 48g | Protein: 7g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 128mg | Potassium: 233mg | Fiber: 1g | Sugar: 42g | Vitamin A: 735IU | Vitamin C: 2mg | Calcium: 177mg | Iron: 2mg