Easy Mini Egg Ice Cream (No Churn)

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.

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

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 

• Creme egg ice cream
• Creme egg fudge 
• Mini egg fudge
• Creme egg fondue
• Creme egg milk shake

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5 from 13 votes

Mini Egg Ice Cream (No Churn)

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.

Servings: 8 servings (600 ml)

Author: Helen Best-Shaw

Cook Time30 mins

Freezing Time6 hrs

Cook ModePrevent your screen from going dark

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. 
• 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. 

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.

Nutrition Facts

Mini Egg Ice Cream (No Churn)

Amount Per Serving

Calories 216 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 9g56%

Trans Fat 1g

Cholesterol 46mg15%

Sodium 19mg1%

Potassium 87mg2%

Carbohydrates 22g7%

Fiber 1g4%

Sugar 19g21%

Protein 2g4%

Vitamin A 305IU6%

Vitamin C 1mg1%

Calcium 21mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Desserts, Ice Cream

Cuisine: British

Keyword: Mini Egg Ice Cream, No churn mini egg ice cream

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