No-Churn Mini Egg Ice Cream

No-Churn Mini Egg Ice Cream

We love getting into all the seasonal vibes and what better way to satisfy your Easter sweet tooth than with everyone's favorite treat - mini eggs!

With a sweet chocolate drizzle and crunchy mini eggs mixed into our classic vanilla base, this treat just might find you at the store buying all the eggs you can find.

To ensure that every bite stays perfectly chilled, we served up our mini egg ice cream in our smart insulated bowls. With their double walled insulation, they keep meltdowns away. Whether you're busy hunting for eggs or just enjoying a sweet moment to yourself, your scoops will be ready when you are.

What are you waiting for? Hop to it and savor every spoonful of this egg-stra special treat!

No-Churn Mini Egg Ice Cream

  • 2 cups heavy whipping cream
  • 1 (14oz) can sweetened condensed milk (not evaporated milk)
  • 1-2 tsp vanilla extract
  • ½ cup marshmallow crème or fluff (our secret ingredient 🤫 - optional, but see note below)
  • 1-2 cups of mini eggs, crushed slightly (measure with your heart)
  • ¼ cup chocolate sauce
  • Pinch of salt (optional)
  1. Mix the sweetened condensed milk, vanilla extract and salt (if using).
  2. Stir in marshmallow crème and mix until minimal lumps remain.
  3. Using a stand mixer fitted with the whisk attachment or an electric hand beater, beat the cream until it forms stiff peaks. The cream will hold its shape when the beater is lifted (and looks like whipped cream). Don’t overbeat it or you’ll end up with butter.
  4. Gently fold half of the whipped cream into the condensed milk mixture. Once combined, fold in the rest of the whipped cream.
  5. Transfer half of the mixture to a shallow, plastic container with a tight-fitting lid. A metal (not glass) loaf pan will work in a pinch. 
  6. Drizzle half of the chocolate syrup and sprinkle half of the crushed mini eggs on top. Add the remaining ice cream mixture and top with the remaining sauce Using a knife, gently make a few swirls to distribute the chocolate sauce, then top with the remaining mini eggs. 
    mini egg ice cream step 6
  7. Place a piece of parchment paper or plastic wrap directly on the surface of the ice cream to prevent any ice crystal formation.
  8. Cover with the lid (or more plastic wrap) and freeze for at least 4-6 hours before using. (Find the best way to store your ice cream here).



◦ For best results, chill the milk mixture in the fridge for 20-30 minutes before using. This will help keep your cream cold so it freezes faster, giving the ice cream a smoother, creamier texture (and further increasing the yumminess).

◦ Marshmallows don't freeze, so the crème keeps your ice cream scoopable without adding much marshmallow taste. Without it, the ice cream will be pretty firm. If so, let your container sit out for a few minutes to soften before scooping.

Both marshmallow crème and fluff will both work and precise measurements aren’t needed for this sticky sweet (there’s really no such thing as too much marshmallow).


Avoid sticky situations. Here are our tips for measuring marshmallow crème and fluff:

For Jet-Puffed Marshmallow Crème: One 7 oz jar contains about 2 cups of crème, If you have a kitchen scale, the easiest way to measure it is by weight. A half cup weighs about 2 oz, otherwise use about ¼ of a 7oz jar or 2 really big spoonfuls.

For Marshmallow Fluff: A 7 1/2 oz jar contains about 2 1/2 cups. By weight, a half cup is a generous 1.5 oz. No scale? Try a ¼ jar or 2 big spoonfuls.

Hot Tip: For either product, dipping your spoon in hot water before scooping can make things a bit less sticky and easier to work with.