This mini egg ice cream is a delicious Easter treat: soft and scoopable straight from the freezer, with a light fluffy moussy texture. Even better, there’s no churning required and it only takes half an hour’s hands-on time. Perfect for all your Easter celebrations.
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Mini egg Easter ice cream
I love mini eggs, and I love ice cream, so what could be better than this Easter treat? Soft fluffy chocolate ice cream with crushed mini eggs folded through then topped with more mini eggs. If I told you that this ice cream is no-churn, requires minimal effort and can be scooped straight from the freezer, would you be tempted to make a batch? Of course you would!
You really don’t need any special equipment to make ice cream. This recipe needs no ice cream machine – just an electric whisk or a strong wrist!
Most of my no-churn ice cream recipes use condensed milk, which gives a dense and creamy texture. This one is a little different, using cream, egg and sugar to give a light and fluffy mousse-like result.
Why you will love this
- Mini egg chocolate ice cream! Five heavenly words!
- Anyone can make this from basic ingredients.
- No specialist equipment needed – no ice cream machine, no churning.
- Unlike most no-churn ice cream recipes this does not use condensed milk, so it isn’t quite so sticky and sweet. In fact, it is a lot like store-bought ice cream – but better.
- It is delicious!
- The recipe is scalable, adaptable and fairly forgiving, so you do not need to measure or be accurate.
- It is far cheaper than buying premium ice cream from the store.
- Did I mention homemade mini egg ice cream? So good! So impressive!
Easter Chocolate Ice Cream – Ingredients
- Sugar – I use golden caster sugar for almost everything (aside from preserving), but white sugar is also fine. If you only have granulated sugar, pulse it in a blender or spice grinder for a few seconds, taking care not to turn it into icing sugar.
- Mini eggs – One 80 g packet is perfect. Feel free to use more, or a few less if you do some sampling as you make the ice cream!
- Chocolate – A regular bar supermarket own brand chocolate or chocolate drops is fine. You are going to melt it, so it doesn’t matter what form it comes in. I’ve used milk chocolate, but you can use dark, white or a mixture.
- Double cream – Again, regular double cream. You can use the expensive extra thick if you want, but it isn’t necessary.
- Egg – I always buy free range.
Raw Eggs
I don’t worry about eating raw eggs that I buy in the UK. The risk from hens’ eggs with a British Lion stamp is low and most people can safely eat them. More information on raw eggs from the NHS.
Mini egg ice cream – step-by-step
Before you start, grab and weigh out your ingredients.
Step one – Put about 30 ml or 2 tbsp of the cream into a small saucepan. Then break up the chocolate and add it to the cream. Heat over the gentlest setting, stirring all the time until the chocolate is melted and you have a smooth ganache. Set to one side to cool.
Step two – Pop the mini eggs into a plastic bag and give them a good bash with a rolling pin to break them up. Separate about 2 tablespoons of the larger pieces to decorate with and set to one side.
Step three – Crack and separate the egg. Put the white into a clean bowl and whisk with the electric whisk until you have soft peaks. Whisk in a teaspoon of the sugar to stabilise it.
Pro Tips – Successfully whisking egg whites
It is important that you do not have any grease, oil or fat in with egg whites or they will not whisk.
- Use a scrupulously clean bowl – I far prefer glass, metal or ceramic. It is almost impossible to get a plastic bowl clean unless you have a dishwasher.
- You don’t want any of the egg yolk to mix with the whites, so if you are using more than one egg, don’t break them over the mixing bowl! It is important to separate each egg before you add the white to the bowl with the other whites so crack each into a small bowl first, one at a time, checking for any stray bits of shell. If you break a yolk, set that egg to one side and use it for something else.
- Slightly older eggs are better when you need to whisk egg whites. If you only have very freshly laid eggs, leave the separated whites in a bowl for an hour or two before whisking.
Step four – Whip the remainder of the cream until you have soft peaks. If you do this after whisking the egg whites there is no need to wash the whisk between the two tasks!
Step five – Add the egg yolk and sugar to the cream. Whisk again to soft peaks.
Step six – Add half the cooled chocolate and cream (ganache) to the whipped cream mixture and slowly whisk it in. Repeat with the rest of the mixture.
It is important to mix it slowly and gently and to make sure it has cooled first. If you are too enthusiastic, the mixture can start to split resulting in grainy ice cream.
Step seven – Add the whisked egg white to the cream mixture, and use a spatula to gently fold in. The air in the cream and egg white is what gives the ice cream its lovely mousse-like fluffy texture and removes the need to churn it, so try not to knock it out.
Step seven – Add the crushed mini eggs and fold in.
Finally, Transfer to an airtight freezer container and decorate with the reserved mini eggs. Seal and freeze for at least 6 hours or until solid before serving.
FAQS
How long does this keep?
I find that homemade ice cream doesn’t last as long as commercial ice cream as the texture can change. Provided it is in a sealed container, it is good for at least several weeks, but ours always gets eaten by then. If you want to make and serve in a pretty dish or a tin, then seal it in a plastic bag and try to eat within a few days.
Can I make a big batch?
Absolutely – although using a full 300 ml carton of cream and two eggs makes a lot of ice cream!
Are raw eggs safe?
I think the risk is minimal and I am happy to eat raw hens’ eggs with the British Lion Mark in accordance with the NHS guidelines. If you have any doubts, you might prefer my creme egg ice cream, which does not contain eggs.
Hints, tips & variations
- Make the ganache on a low heat, stirring all the time.
- When whisking egg whites, make sure the bowl is scrupulously clean as any fat will stop them whisking. If you break the yolk when separating the egg, it is best to use that egg for something else (keep in a tub in the fridge and use within two days). Start again with a fresh egg.
- When you add the ganache to the whipped cream mixture, make sure it has cooled, and whisk it in on a slow speed to avoid the ice cream splitting.
- You can vary the chocolate. Try white, dark or a mixture in place of the milk.
- Add a half teaspoon of vanilla extract when you whip the cream.
- Fold in the egg whites as gently as you can for the fluffiest, softest ice cream.
- The ice cream will keep far better in a sealed container.
More Easter Recipes
Mini Egg Ice Cream (No Churn)
Ingredients
- 80 g mini eggs
- 150 ml double cream
- 100 g milk chocolate
- 60 g caster sugar
- 1 egg
Instructions
- Put about 30 ml or 2 tbsp of the cream into a small saucepan. Then break up the chocolate and add it to the cream. Heat over the gentlest setting, stirring all the time until the chocolate is melted and you have a smooth ganache. Set to one side to cool.
- Pop the mini eggs into a plastic bag and give them a good bash with a rolling pinto break them up. Separate about 2 tablespoons of the larger pieces to decorate with and set to one side.
- Crack and separate the egg. Put the white into a clean bowl and whisk with the electric whisk until you have soft peaks. Whisk in a teaspoon of the sugar to stabilise it.
- Whip the remainder of the cream until you have soft peaks. If you do this after whisking the egg whites, there is no need to wash the whisk between the two tasks.
- Add the sugar and the egg yolk to the cream. Whisk again to soft peaks.
- Add half the cooled ganache to the whipped cream mixture and slowly whisk it. Repeat with the rest of the mixture. It is important to mix it slowly and gently and to make sure it has cooled first. If you are too enthusiastic, the mixture can start to split resulting in grainy ice cream.Â
- Add the whisked egg white and use a spatula to gently fold in. The air in the cream and egg white is what gives the ice cream its lovely mousse-like fluffy texture and removes the need to churn it, so try not to knock it out.
- Add the crushed mini eggs and fold in. Transfer to an airtight freezer container and decorate with the reserved mini eggs. Seal and freeze for at least 6 hours or until solid before serving.Â
Kerry
Such a creamy and fabulous ice cream. It is an absolute delight to make your own, and this will be perfect for Easter.
Pheobe T
Love this use of mini eggs, they are one of the best things about any Easter confectionery. Great instructions, for a fool proof great result.
Patricia
This method using egg really does give a light fluffy texture. Really good ice-cream and will certainly be making it again.
Denise
Love the way you have combined the mini eggs with this delicious ice cream. A delicious treat for Easter time, and easy to adapt to other chocolate sweets.
Nic | Nic's Adventures & Bakes
Thanks for sharing, this looks a lovely treat for Easter :)
Gail Matthews
I am pleasantly surprised with the results of this ice cream. So creamy and smooth, and no fussing about. It really is a luxury dessert.
Lyndell
Homemade ice-cream is the business! You feel good making it, and it tastes so good. It is better than the best you can buy at the supermarket.
Melinda Patsy
This ice cream is pure luxury. Lovely and light and creamy. The mini eggs are a fab find with each spoonful.
Lorna Hindmarsh
What a lovely idea for Easter. Homemade ice cream is so very good and I much prefer it.
Catherine Holiday
This method with using egg really does make a difference. The consistency is beautifully mousse like and deliciously creamy.
Queenie
So good to be able to make luxury ice-cream without all the fuss of a machine. This is just perfect for Easter weekend.