Is ice cream ever a bad idea? Here's a recipe I seemed to only make in the summer. But I had this crazy idea to make some mini egg ice cream, seeing as how it's mini egg season. You can't walk thru the grocery store without seeing bags of mini eggs and unfortunately, they are always calling my name! This is so incredibly easy and so creamy, you'll be making it over and over.
Let's get to the recipe . . .
No Churn Mini Egg Ice Cream
Whisk Together in a bowl 1 can (14oz) sweetened condensed milk 2 tsp. vanilla pinch of fine sea salt
In the stand of your mixer, beat 2 c. whipping cream until stiff peaks form
With a rubber spatula, fold 1 cup of the whipped cream into the condensed milk mixture. Gently fold the rest of the whip cream into your mixture.
Pour into a 9x5 loaf pan.
Freeze for 2 hours, Remove from your freezer and still in your mini eggs. I used 1 cup of micro mini eggs and swirled in some chocolate sauce. **this is important to not hurry this step - if you add in the mix-ins when the mixture is still very soft, the mix-ins will float to the bottom.
Pop into your freezer for another 5 hours or until firm.
Serve with a few more micro mini eggs and chocolate sauce.