Easy Mini Egg Ice Cream (No Churn)
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 500 ml Double Cream
- 397 g Sweetened Condensed Milk
- 1 tsp Vanilla Extract
- 160 g Cadbury Mini Eggs (crushed)
- 2 Cadbury Flakes (crushed)
- 80 g Cadbury Mini Eggs (crushed)
- 1 Cadbury Flake (crushed)
Method
- Place the double cream, condensed milk, and vanilla extract in a mixing bowl and whisk for at least 5 minutes with an electric hand-held whisk (or use a standing mixer with whisk attachment). The mixture needs to be very stiff before moving on to the next step.
- Fold through the crushed mini eggs and crushed Cadbury flakes.
- Spoon the mixture into a loaf tin or other freezable container and level off the top with a spatula.
- Sprinkle over more crushed mini eggs and flakes. Freeze for at least 4 hours before serving.