Mini Egg Ice Cream (No Churn)

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Close up of chocolate mini Easter egg ice cream in a small bowl.

5 from 13 votes

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: servings (600 ml)

Author: Helen Best-Shaw

Cook Time30

Freezing Time6

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.