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Cadbury Mini Egg Ice Cream

A nostalgic no-churn ice cream recipe celebrating the crunch of Cadbury Mini Eggs mixed with silky cream and chocolate fudge.
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Prep Time 20 minutes
Total Time 12 hours
Servings: 8 servings
Course: Dessert, Ice Cream
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Ice Cream Base
  • 2 cups heavy whipping cream Divided for the base and fudge swirl
  • 14 oz sweetened condensed milk 1 can
  • 2 tsp vanilla Pure vanilla extract recommended
  • 2 cups crushed mini Cadbury eggs Reserved some for topping
Fudge Swirl
  • 1/3 cup heavy whipping cream For fudge swirl
  • 1 cup chocolate chips Melting into the fudge swirl

Method
 

Fudge Preparation
  1. In a microwave safe bowl, heat 1/3 cup of heavy whipping cream until boiling.
  2. Add in the chocolate chips and stir to coat them in the cream. Let sit undisturbed for 5 minutes.
  3. Stir slowly to combine until smooth, then set aside.
Ice Cream Base Preparation
  1. In a stand mixer or with an electric hand mixer, whip 2 cups of heavy whipping cream on high speed until thickened and stiff peaks form.
  2. While mixing, gradually add the sweetened condensed milk and vanilla.
  3. Fold in about 2/3 of the crushed Cadbury eggs and reserve the rest for topping.
Assembling the Ice Cream
  1. Pour half of the ice cream mixture into your desired container.
  2. Drizzle half of the cooled fudge into the ice cream and swirl.
  3. Top with the remaining ice cream and swirl in the remaining fudge.
  4. Freeze for at least 12 hours before serving.

Notes

Scoop straight from the freezer into chilled bowls. Top with extra crushed Cadbury eggs and a dusting of cocoa or flaky sea salt for added flavor. To store, press parchment directly on the surface to prevent freezer burn.