Mini egg mint ice cream recipe
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 342.0kcal
- Fat
- 27g
- Saturates
- 17g
- Salt
- 0.1g
- Sugars
- 22g
of the Reference intake
Carbohydrate 21.9gProtein 3.2gFibre 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
