Description
This Mini Egg Ice Cream is a creamy, homemade Easter dessert made with just five simple ingredients. The rich vanilla base is packed with crunchy, chocolate-coated Mini Eggs, creating the perfect balance of smooth and crispy textures.
Ingredients
Scale
- 4 cups heavy whipping cream
- ½ cup whole milk
- ¾ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 cup chopped Mini Eggs
- 1 cup whole Mini Eggs
Instructions
- In a large bowl, whisk together the heavy whipping cream, milk, sugar, and vanilla extract until the sugar dissolves.
- Chill the mixture in the refrigerator for at least 1 hour.
- Chop 1 cup of Mini Eggs into small pieces.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
- Add the chopped Mini Eggs in the last 5 minutes of churning.
- Transfer the ice cream to an airtight container and fold in the whole Mini Eggs.
- Freeze for at least 2 hours before serving.
Notes
- For a no-churn version, freeze the mixture and stir every 30 minutes for 3-4 hours.
- Let the ice cream sit at room temperature for 5 minutes before scooping.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American