Gluten-Free Mini Egg Ice Cream
Creamy, crunchy, chocolatey and completely irresistible, this Gluten-Free Mini Egg Ice Cream is the ultimate Easter dessert. If you love Cadbury Mini Eggs as much as I do, you’re going to want a big tub of this sitting in your freezer. It’s sweet, smooth, and packed with crushed mini eggs in every bite.
The Easiest No-Churn Easter Dessert
One of the best things about this recipe is just how easy it is to make. There’s no custard base, no eggs to cook, and no ice cream machine required. All you need is whipped cream, condensed milk, a splash of vanilla, and plenty of crushed mini eggs. The combination freezes beautifully and creates a silky smooth ice cream with little pockets of chocolate crunch throughout.
No-churn ice cream is honestly one of my favourite kitchen shortcuts. The condensed milk replaces the traditional custard base, while the whipped cream gives the ice cream its light and fluffy texture. It takes only a few minutes to mix together, then the freezer does the rest of the work.
Mini eggs are perfect for this recipe because of their crunchy candy shell and creamy milk chocolate centre. When crushed and folded through the ice cream mixture, they add the perfect amount of texture and bursts of chocolate flavour.
This recipe is ideal for Easter gatherings, family desserts, or simply as a way to use up any leftover mini eggs (if that ever happens!). It’s colourful, fun, and guaranteed to be a hit with both kids and adults.
Tried this recipe? I’d love to see your delicious creations! Tag me on Instagram @laurasglutenfreekitchenblog – I might even share your post!
Ingredients
Instructions
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In a medium bowl, use an electric mixer to beat the cream until soft peaks form. Be careful not to overbeat.
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Add the condensed milk and vanilla extract to the whipped cream and gently mix until fully combined.
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Fold in the crushed mini eggs until evenly distributed throughout the mixture.
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Pour the mixture into a 9×5 loaf tin or freezer-safe container and spread it out evenly.
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Sprinkle extra crushed mini eggs over the top.
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Place in the freezer for 4–6 hours, or until fully set.
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Remove from the freezer about 10 minutes before serving. Scoop using an ice cream scoop dipped in hot water for smooth scoops.
Notes
Make sure the cream is whipped to soft peaks, not stiff peaks, to keep the ice cream light and creamy.
Crushing the mini eggs in a food bag with a rolling pin works best.
Store in an airtight container in the freezer for up to 1 month.
If you prefer a stronger vanilla flavour, you can add an extra ½ teaspoon of vanilla extract.
