Can I make this ice cream without an ice cream maker?

While an ice cream maker creates the best texture, you can make a no-churn version by whipping the cream separately until stiff peaks form, then folding in the other ingredients. Freeze for 6-8 hours, stirring vigorously every hour for the first 3 hours to break up ice crystals.

Can I use regular-sized chocolate eggs instead of mini eggs?

Absolutely! Just chop them into smaller pieces so they distribute well throughout the ice cream. The candy coating might be thicker, providing even more crunch.

Why did my ice cream turn out icy rather than creamy?

This usually happens when the ice cream isn't churned long enough, the mixture wasn't cold enough before churning, or the freezer temperature is too low. Try setting your freezer to a slightly warmer setting for ice cream storage.

Will the mini eggs get soggy in the ice cream?

The candy coating on mini eggs provides good protection, but they will soften slightly over time. For maximum crunch, enjoy your ice cream within the first week of making it.

Mini Egg Ice Cream Recipe

This lusciously creamy Mini Egg Ice Cream is a delightful blend of smooth vanilla base and colorful candy-coated chocolate pieces that create a perfect balance of textures and flavors. Ideal for spring celebrations or whenever you’re craving a special homemade treat, this ice cream combines the nostalgic charm of mini eggs with the irresistible comfort of freshly churned ice cream.

Why You’ll Love This Recipe

No Special Skills Required: Even if you’ve never made ice cream before, this recipe is practically foolproof as long as you have an ice cream maker.
Perfect Customizable Sweetness: The vanilla base isn’t overpowering, allowing the chocolate mini eggs to shine through with each spoonful.
Impressive Treat: Nothing says “I really care” like homemade ice cream – yet this recipe is surprisingly simple to pull together.
Texture Heaven: The combination of smooth, creamy ice cream with both chopped and whole mini eggs creates an incredible textural experience you just can’t get from store-bought varieties.

Ingredients You’ll Need

Whipping Cream: The foundation of our ice cream, providing that luxurious mouthfeel and rich flavor that makes homemade ice cream special.
Milk: Balances the heaviness of the cream for the perfect ice cream texture.
Granulated Sugar: Sweetens the base and helps achieve the right freezing temperature for smooth ice cream.
Pure Vanilla Extract: Always use pure, not imitation, for that genuine warm vanilla flavor that complements the chocolate eggs perfectly.
Mini Eggs: These candy-coated chocolate eggs add bursts of chocolate flavor and delightful crunch. Using some chopped and some whole creates varied texture throughout.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Different Mix-ins

Swap mini eggs for crushed Oreos, chocolate chips, or cookie dough chunks for different flavor experiences.

Chocolate Base

Add 1/3 cup cocoa powder to the cream mixture for a chocolate ice cream base that pairs wonderfully with the mini eggs.

Mint Twist

Add 1/2 teaspoon of mint extract alongside the vanilla for a refreshing mint-chocolate combination.

Caramel Swirl

After churning, swirl in 1/3 cup of room temperature caramel sauce before freezing for an extra indulgent treat.

How to Make Mini Egg Ice Cream

Step 1: Prepare the Base

In a large bowl, combine the whipping cream, milk, granulated sugar, and vanilla extract. Whisk thoroughly until the sugar completely dissolves – this prevents graininess in your finished ice cream.

Step 2: Churn the Ice Cream

Pour your mixture into your ice cream maker and follow the manufacturer’s instructions for churning. This typically takes 20-30 minutes depending on your machine.

Step 3: Add the Chopped Mini Eggs

About 5 minutes before the churning process is complete, add the chopped mini eggs to the machine. This allows them to distribute evenly throughout the ice cream without breaking down completely.

Step 4: Fold in Whole Mini Eggs

Once churning is complete, transfer the ice cream to an airtight container. Fold in the whole mini eggs, distributing them evenly throughout.

Step 5: Freeze

Seal your container and freeze for at least 2 hours, though overnight freezing will yield the best texture. The patience will be worth it!

Pro Tips for Making the Recipe

Cold Ingredients: Start with well-chilled cream and milk – this helps the ice cream freeze faster and creates a smoother texture.
Don’t Over-Churn: Stop the ice cream maker when the mixture reaches soft-serve consistency. Over-churning can cause butter particles to form.
Crush Carefully: When chopping the mini eggs, aim for varied sizes rather than powder. A light hand with a rolling pin works perfectly.
Patience Pays Off: The “ripening” period in the freezer is crucial for developing flavor and achieving perfect scoopability.
Soften Before Serving: Let the ice cream sit at room temperature for 5-10 minutes before scooping for the ideal texture.

How to Serve

Sundae Style

Serve in glass bowls with whipped cream, chocolate sauce, and additional crushed mini eggs on top.

Cone Creation

Pack into waffle cones and roll the exposed ice cream in additional crushed mini eggs for an extra special treat.

Dessert Pairing

Serve alongside warm brownies or chocolate chip cookies for an exceptional dessert combination.

Spring Celebration

For Easter gatherings, serve small scoops in chocolate bowls or alongside slices of carrot cake for a themed dessert table.

Make Ahead and Storage

Freezing Time

This ice cream keeps well in the freezer for up to 2 weeks when stored properly, though the mini eggs may soften slightly over time.

Preventing Freezer Burn

Press a piece of plastic wrap directly onto the surface of the ice cream before putting the lid on to prevent ice crystals from forming.

Storage Container

Use a shallow, wide container rather than a deep one – this allows for faster freezing and easier scooping later.

Serving From Frozen

For the best texture, transfer the ice cream to the refrigerator for 15-20 minutes before serving, or let it stand at room temperature for 5-10 minutes.

FAQs

Can I make this ice cream without an ice cream maker?

While an ice cream maker creates the best texture, you can make a no-churn version by whipping the cream separately until stiff peaks form, then folding in the other ingredients. Freeze for 6-8 hours, stirring vigorously every hour for the first 3 hours to break up ice crystals.
Can I use regular-sized chocolate eggs instead of mini eggs?

Absolutely! Just chop them into smaller pieces so they distribute well throughout the ice cream. The candy coating might be thicker, providing even more crunch.
Why did my ice cream turn out icy rather than creamy?

This usually happens when the ice cream isn’t churned long enough, the mixture wasn’t cold enough before churning, or the freezer temperature is too low. Try setting your freezer to a slightly warmer setting for ice cream storage.
Will the mini eggs get soggy in the ice cream?

The candy coating on mini eggs provides good protection, but they will soften slightly over time. For maximum crunch, enjoy your ice cream within the first week of making it.

Final Thoughts

This Mini Egg Ice Cream is truly a celebration in a bowl! Creamy, sweet, with bursts of chocolate and that unmistakable candy crunch, it transforms ordinary moments into special occasions. The best part is how impressively simple it is to make. Whether you’re celebrating spring, hosting a gathering, or simply treating yourself, this ice cream recipe delivers pure joy in every scoop.