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Mini egg mint ice cream recipe
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3 ratings
We're here to show you that making ice cream at home can be easy – starting with this mini egg mint ice cream recipe, no ice cream maker needed. A fun Easter treat, this easy recipe uses condensed milk and whipped cream for a super simple base, with a dash of peppermint extract and plenty of crushed mint mini eggs making a refreshing Easter dessert for the whole family. See method
Ingredients
- ½ x 397g can sweetened condensed milk
- 600ml whipping cream
- ½ tsp peppermint extract
- 2 tsp green food colouring
- 3 x 70g packs Aero Peppermint Milk Chocolate Mini Eggs
Each serving contains
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Energy
1420kj
342kcal
17%
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Fat
27g
39%
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Saturates
17g
84%
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Sugars
22g
24%
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Salt
0.1g
2%
of the reference intake
Carbohydrate 21.9g
Protein 3.2g
Fibre 0.1g
Method
- Put the condensed milk, cream, peppermint extract and green food colouring in a bowl and beat with an electric whisk until thick and stiff. Roughly chop most of the mini eggs and stir into the mixture.
- Transfer to a 2ltr loaf tin or freezer-proof container and scatter with the remaining whole mini eggs. Cover with clingfilm and freeze for 6 hours or overnight until solid.
See more Easter recipes