🥚 Cadbury Mini Egg Ice Cream 🐣
Ingredients
2 cups (480ml) heavy whipping cream, chilled
1 (14oz/396g) can sweetened condensed milk
1 tsp pure vanilla extract
¼ tsp fine sea salt
1¼ cups (180g) Cadbury Mini Eggs, divided (¾ cup crushed + ½ cup reserved for topping)
Optional: 2-3 drops pastel food coloring (pink, blue or yellow)
Instructions
1. Prep the Base:
In a medium bowl, whisk together sweetened condensed milk, vanilla, and salt until smooth. For pastel ice cream, stir in food coloring.
2. Whip to Perfection:
Using a hand mixer, beat heavy cream in a large bowl until stiff peaks form (about 3-4 minutes).
3. Fold & Combine:
Gently fold the whipped cream into the milk mixture in thirds until no streaks remain.
Crush ¾ cup Mini Eggs (place in a bag and roll with a pin) and fold into base.
4. Freeze & Finish:
Pour into a 9x5-inch loaf pan. Top with reserved ½ cup crushed eggs, pressing lightly.
Cover with parchment paper and freeze 6+ hours (overnight for firmer texture).
5. Serve:
Let sit at room temperature 5 minutes before scooping. Garnish with whole Mini Eggs.