Mini egg mint ice cream recipe

Name: Mini egg mint ice cream
Yield: Serves 12
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

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

Shop your ingredients

Tesco Sweetened Condensed Milk 397G
Aldi Price Match
½ x 397g can sweetened condensed milk
£0.89
£2.24/kg
Tesco British Whipping Cream 300Ml
600ml whipping cream
£1.70
£5.67/litre
Dr. Oetker Natural Peppermint Extract 35ml
½ tsp peppermint extract
£1.65
£47.14/litre
Dr. Oetker Extra Strong Food Colour Gel - Green 15g
2 tsp green food colouring
£1.50
£100.00/kg
Cadbury Dairy Milk Chocolate Bar 4 Pack Multipack 134g
3 x 70g packs Aero Peppermint Milk Chocolate Mini Eggs
£2.25
£16.79/kg

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.