Easy Cadbury Mini Egg Ice Cream (No Churn Recipe)

This Cadbury Mini Egg Ice Cream is a dreamy and creamy treat that transforms your favorite Easter candy into an easy-to-make frozen dessert. It’s a no churn ice cream recipe, so no machine is required to make this frozen treat! It’s the perfect dessert for Easter celebrations or anytime you’re in the mood for mini eggs!

Bowl of the ice cream on a pink surface with crushed mini eggs scattered around.

Why You’ll Love This Recipe

Low effort: This easy recipe is all about simplicity. You basically just need to mix, freeze, and enjoy. It’s perfect for anyone who doesn’t want a lot of fuss.

No machine required: You don’t need to invest in an ice cream machine for this recipe, making this a low cost option.

Pretty and colorful: Packed with those iconic Mini Eggs, this recipe is not just tasty but also colorful making it festive for Easter or really any Springtime event. Honestly, I’d argue it’s just as perfect for a mid-week pick-me-up!

Customizable: You can easily adjust the amount of Mini Eggs or even add other mix-ins like chocolate chips, nuts, or other favorite Easter candies.

Ingredient Notes

Ingredients for the recipe spread out on a pink and blue surface.

Sweetened condensed milk – This is the key to the creamy and sweet texture of this recipe. Don’t confuse it with evaporated milk – the two are VERY different. 

Vanilla extract – This adds another layer of flavor, but make sure you get 100% pure vanilla extract for the best taste. Vanilla bean paste works as well. 

Pinch of salt – A little goes a long way in balancing the sweetness and bringing out the flavors. Keep in mind that the smaller your salt grain, the more saltiness you’ll be adding. I used kosher salt, which is larger than regular table salt. If you’re using table salt, don’t be heavy-handed with this. 

Heavy cream – It’s important to get heavy cream, sometimes called heavy whipping cream – this is the best kind of cream for this recipe. Half and half or other types of dairy will not work. 

Cadbury Mini Eggs – You can use the original milk chocolate mini eggs or the dark chocolate. I tend to enjoy the milk chocolate mini eggs the most personally.  

Step-by-Step Instructions

Step 1: Whisk the vanilla, salt, and sweetened condensed milk together, then set aside.

Step 1 showing adding the vanilla extract and whisking the condensed milk.

Step 2: In a separate bowl, whisk the heavy cream with an electric mixer at high speed until stiff peaks start to form. Then, fold the condensed milk mixture into the whipped cream until completely smooth.

Step 2 showing whipping the cream and adding the sweetened condensed milk mixture to the mixing bowl.

Step 3: Add half of the ice cream base to a freezable container and top with half of the chopped mini eggs. Then, add the rest of the ice cream mix and top with the rest of the crushed mini eggs. Wrap up the container with parchment and plastic wrap and/or an airtight lid. 

Step 3 showing layering the mini eggs with the whipped cream mixtured.

Step 4: After freezing for at least 4 hours, scoop the Mini Egg Ice Cream into your favorite bowl or a cone and enjoy!

Step 4 showing scooping out the ice cream from the dish.

Expert Tips

  • To easily crush your whole mini eggs, place them in a ziplock bag and use a rolling pin to roll over them. 
  • Fold the condensed milk mixture into the whipped cream gently – don’t use a lot of force. This helps maintain an airy texture.
  • Let it sit at room temperature for about 3-5 minutes before serving. For even easier scooping, run your scoop under hot water first.
  • For even distribution of the Mini Eggs, layer them in as you add the mixture to your container. 
  • If you have leftovers, keep them in the freezer, tightly covered. This way, it will maintain its taste and texture for 1-2 weeks.

How to Store Homemade Ice Cream

Storing homemade ice cream correctly is key to maintaining its flavor and texture. You can use all sorts of things to store your frozen creations including:

If your vessel has a non-stick coating, make sure to line the container with parchment paper first to not scratch the coating with the scoop later. No matter what vessel you use, place a piece of parchment directly on the ice cream’s surface, then add your tight-fitting lid. If your container does not have a lid, you can wrap the top in a couple of sheets of plastic wrap. Instead of plastic wrap, you can also use a reusable snug silicone lid – they come in multiple shapes that will fit most containers snugly. 

Store in the coldest part of your freezer, usually at the back, away from the door. This helps it stay consistently frozen and keeps it from developing ice crystals or freezer burn. Consume within two weeks for the best taste and texture. 


  • For a nutty twist, swap the vanilla extract with almond extract. Or, add your favorite chopped nuts when you add the mini eggs. 
  • Try other Easter candies, like Reese’s Mini Eggs or Cadbury Creme Eggs instead of regular mini eggs. You can use the mini creme eggs or the regular-sized ones, chopped up. 
  • Add some color by adding 1-2 drops of food coloring when mixing the whipped cream. 
  • For a double chocolate variation, swirl in some melted chocolate before freezing. 
  • For a fruity flavor, swirl in some fruit compote on top.
  • To add a coffee kick, whisk in a packet or spoonful of instant coffee or espresso into the sweetened condensed milk mixture. This coffee flavor would go perfectly with your Mini Egg Ice Cream.


Do I have to use an electric mixer?

While using an electric mixer is the easiest way to get stiff peaks in your heavy cream, it’s not the only way. You can also use a hand whisk; it just would take a long time to get the stiffness needed. I wouldn’t recommend it. You definitely don’t need an expensive stand mixer to make this recipe, a regular electric hand mixer totally works!

Is Cadbury chocolate different in the United States?

Yes, there is a small difference between Cadbury in the UK and the US. Cadbury chocolate in the United States is manufactured by Hershey’s and has a slightly different recipe. The main difference is around the type of fat used.

Do Cadbury Mini Eggs go bad?

Like most chocolates, Cadbury Mini Eggs can go bad, but they have a pretty long shelf life if stored properly. They should be kept in a cool, dry place. If stored well, they can last several months, though the quality may decrease over time.

Can you get Mini Eggs all year?

Cadbury Mini Eggs are typically seasonal and are most commonly available around Easter. However, due to their popularity, you might find them in some stores or online at other times of the year, but it’s less common outside the Easter season.

A bowl of ice cream with a spoon and a pan of the ice cream in the background.
Bowl of the ice cream on a pink surface with crushed mini eggs scattered around.

Mini Egg Ice Cream Recipe

This easy no-churn recipe is a dreamy and creamy treat that transforms your favorite Easter candy into an easy-to-make frozen dessert.
5 from 3 votes
Prep Time 20 minutes
Freezing time 4 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 10 servings
Calories 417 kcal


  • 1 can sweetened condensed milk  (14 oz. can)
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 2 cups heavy cream
  • 1 bag Chocolate Mini Eggs crushed, (9 oz. bag)


  • Whisk together the condensed milk, vanilla extract, and salt in a mixing bowl. Set aside.
  • In a large bowl, whip the heavy cream using a hand mixer or stand mixer with a whisk attachment until stiff peaks form. When stiff peaks form, the heavy cream will hold a defined shape when you pull the whisk out of the cream. 
  • Gently fold the condensed milk mixture into the whipped cream using a spatula. Move the spatula down the middle of the bowl, then scoop and turn it over, drawing a lazy number 8 motion. You may need to rotate the bowl a bit, and fold until everything is fully incorporated and cohesive.
  • Pour half of the mixture into a loaf pan or similar freezer-safe container. Sprinkle half of the crushed mini eggs over the top. Pour the rest of the mixture on top. Then, sprinkle with remaining crushed mini eggs. 
  • Press parchment paper directly on top of the ice cream, then top with an airtight lid or wrap with plastic wrap. Freeze for at least 4 hours. 
  • When ready to serve, let it sit at room temp for 3-5 minutes to soften and make scooping easier. Keeps fresh for 1-2 weeks covered tightly in the freezer for best texture and taste.


  • To easily crush your mini eggs, place them in a ziplock bag and use a rolling pin to crush them. 
  • Fold the condensed milk mixture into the whipped cream gently – don’t use a lot of force. This helps maintain an airy texture.
  • For a nutty twist, swap the vanilla extract with almond extract.
  • Swirl in some melted chocolate or fruit compote before freezing. 
  • To add a coffee kick, whisk in a packet or spoonful of instant coffee or espresso into the sweetened condensed milk mixture.


Calories: 417kcal
Keyword chocolate, Easter, No churn, vanilla
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Recipe Rating


  1. 5 stars
    Cadbury mini eggs are my favorite chocolate hands down. I couldn’t wait to try this and it did not disappoint. I will definitely be adding it to my Easter meal this year.