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You are here: Home / Recipes / Recipes by Course / Desserts & Puddings / Ice Cream Recipes / Easy Mini Egg Ice Cream (No Churn)

Easy Mini Egg Ice Cream (No Churn)

Published on March 3, 2021 by Helen 11 Comments
Last Updated on April 7, 2021

Jump to Recipe - Print Recipe
Bowl of Easter creamy ice cream

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.

No churn mini egg ice cream in a bowl, on a stack of coloured linen cloths.

Table of Contents

  • Mini egg Easter ice cream
  • Why you will love this
  • Easter Chocolate Ice Cream – Ingredients 
  • Mini egg ice cream – step-by-step
  • FAQS
    • How long does this keep? 
  • Hints, tips & variations
  • More Easter Recipes 
  • Mini Egg Ice Cream (No Churn)
    • Ingredients
    • Instructions

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!

Milk chocolate ice cream in a small bowl. A hand is taking a spoonful.

Easter Chocolate Ice Cream – Ingredients 

Annotated, labeled picture of ingredients: sugar, chocolate, cream, mini eggs, and an egg.

  • 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

Ingredients for Easter mini egg ice cream - an egg, chocolate, sugar, cream, mini Easter eggs.

Before you start, grab and weigh out your ingredients.

Two top down pictures of chocolate being melted in double cream; showing before and after melting.

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.

A plastic bag full of mini eggs, before and after crushing with a rolling pin.

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. 

A top down picture of whipped egg whites.

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. 

A top down picture of a hand mixer in a glass bowl, full of cream whipped to the soft peak stage.

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!  

Sugar and cream are added to whipped egg whites and whipped in. Two top down pictures - before and after mixing.

Step five – Add the egg yolk and sugar to the cream. Whisk again to soft peaks. 

Before and after pictures of mixing chocolate ganache into whipped cream.

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.

Ice cream - folding whipped egg whites into the chocolate and whipped cream mixture.

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.

Mini egg ice cream collage - before and after stirring in crushed Easter eggs.

Step seven – Add the crushed mini eggs and fold in.

A collage of two pictures - milk chocolate ice cream in a plastic box, and then decorated with large pieces of crushed mini eggs.

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 

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

A pale green spoon stands upright in a small bowl of ice cream.

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Close up of chocolate mini Easter egg ice cream in a small bowl.
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5 from 11 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
Prevent 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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Filed Under: British, Desserts & Puddings, Easter, Ice Cream Recipes, Recipes Ingredients: Caster Sugar, Chocolate, Double cream, Egg, Mini Eggs

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    Recipe Rating




  1. Kerry

    5 stars
    Such a creamy and fabulous ice cream. It is an absolute delight to make your own, and this will be perfect for Easter.

    Reply
  2. Pheobe T

    5 stars
    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.

    Reply
  3. Patricia

    5 stars
    This method using egg really does give a light fluffy texture. Really good ice-cream and will certainly be making it again.

    Reply
  4. Denise

    5 stars
    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.

    Reply
  5. Nic | Nic's Adventures & Bakes

    5 stars
    Thanks for sharing, this looks a lovely treat for Easter :)

    Reply
  6. Gail Matthews

    5 stars
    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.

    Reply
  7. Lyndell

    5 stars
    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.

    Reply
  8. Melinda Patsy

    5 stars
    This ice cream is pure luxury. Lovely and light and creamy. The mini eggs are a fab find with each spoonful.

    Reply
  9. Lorna Hindmarsh

    5 stars
    What a lovely idea for Easter. Homemade ice cream is so very good and I much prefer it.

    Reply
  10. Catherine Holiday

    5 stars
    This method with using egg really does make a difference. The consistency is beautifully mousse like and deliciously creamy.

    Reply
  11. Queenie

    5 stars
    So good to be able to make luxury ice-cream without all the fuss of a machine. This is just perfect for Easter weekend.

    Reply

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