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Cadbury Mini Egg Ice Cream

How have I not made this ice cream flavor sooner?!? I love Cadbury Mini Eggs and I love making homemade ice cream, so I seriously cannot believe that I hadn’t made this recipe yet. But better late than never! Here’s my recipe for creamy, delicious, homemade Cadbury Mini Egg Ice Cream.

Cadbury Mini Egg Ice Cream

The ice cream is a vanilla base with chunks of mini eggs throughout. It makes for a great treat for Easter brunch! You can also you it to serve it inside of a mini egg milkshake

The full printable recipe is below, but here are the ingredients you will need for this recipe:


  • milk
  • heavy whipping cream
  • granulated sugar
  • salt
  • vanilla
  • egg yolks
  • mini eggs
  • Optional: food coloring of choice
  • Optional: colorful ice cream cones

I think making homemade ice cream is pretty easy. I use an ice cream maker, it only takes me about 30-40 minutes to make ice cream from scratch (and some of that is time spent waiting while the ice cream maker churns – perfect for cleaning up the kitchen so when you’re done, you’re done!), and then you get a batch of delicious, super creamy ice cream to share with family and friends! 

I always plan to make my ice cream the day or night before I “need” it, just so that it has time to harden more in the freezer. You can definitely eat it right out of the ice cream maker, but it will have a better “ice cream” consistency and will scoop better onto a cone if you allow it to firm up in the freezer overnight.

I use either this ice cream container or this larger 1.5 quart size ice cream container, but I’ve also previously just lined 13×9 baking pans with parchment paper and then covered the ice cream with parchment paper before sticking it into the freezer. 

And I like to use colorful ice cream cones! But you can also use regular ice cream cones, waffles cones, waffle cups, or a bowl!

Cadbury Mini Egg Ice Cream

Cadbury Mini Egg Ice Cream


  • 1 cup milk
  • 2 cups heavy whipping cream
  • ¾ cup granulated sugar, divided
  • ¼ tsp salt
  • 1½ tsp. vanilla
  • 5 egg yolks
  • 1 cup crushed mini eggs
  • Optional: food coloring of choice
  • Optional: colorful ice cream cones


    1. Combine the milk, heavy whipping cream, salt, vanilla, and half the sugar in a saucepan and bring to a boil over medium heat, whisking intermittently.
    2. While heating, combine the egg yolks and the other half of the sugar in a bowl and whisk to combine.
    3. When the milk mixture has come to a boil, pour 1/3 of it into the egg mixture and stir. Then pour another 1/3 and stir, and then the final 1/3 and stir.
    4. Next, pour the entire mixture back into the saucepan and heat, stirring constantly for 2 minutes, but do NOT let it come to a boil.
    5. Then transfer the mixture to a clean bowl, allow it to come to room temperature and refrigerate for 1-2 hours.
    6. After the mixture is chilled, follow the manufacturer's instructions on your ice cream maker to make the ice cream.
    7. Add your food coloring at this time. Just add a few drops to see the color and add more as it mixes/churns to get to the desired color.
    8. While ice cream is churning, crush your mini eggs to add into the ice cream during its last 3 minutes of churning.
    9. Then transfer ice cream to a freezer-safe container for storing.
    10. When serving, top with extra mini eggs as a garnish.
    11. Enjoy!
Love Cadbury Mini Eggs? Check out some of my other recipes:

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