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Mini egg mint ice cream recipe

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


  • 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

  • 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


  1. 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.
  2. 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

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