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Mini egg mint ice cream recipe

3 ratings

We're here to show you that making ice cream at home can be easy – starting with this mini egg mint ice cream recipe, no ice cream maker needed. A fun Easter treat, this easy recipe uses condensed milk and whipped cream for a super simple base, with a dash of peppermint extract and plenty of crushed mint mini eggs making a refreshing Easter dessert for the whole family. See method

Serves 12
10 mins to prepare, plus 6 hours chilling
342 calories / serving
Freezable

Ingredients

½ x 397g can sweetened condensed milk
600ml whipping cream
½ tsp peppermint extract
2 tsp green food colouring
3 x 70g packs Aero Peppermint Milk Chocolate Mini Eggs

Each serving contains

Energy
1420kj
342kcal 17%
Fat
27g 39%
Saturates
17g 84%
Sugars
22g 24%
Salt
0.1g 2%

of the reference intake
Carbohydrate 21.9g Protein 3.2g Fibre 0.1g

Method

Put the condensed milk, cream, peppermint extract and green food colouring in a bowl and beat with an electric whisk until thick and stiff. Roughly chop most of the mini eggs and stir into the mixture.
Transfer to a 2ltr loaf tin or freezer-proof container and scatter with the remaining whole mini eggs. Cover with clingfilm and freeze for 6 hours or overnight until solid.

See more Easter recipes