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:
- heavy whipping cream
- granulated sugar
- 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!