Description
A delightful ice cream recipe that combines creamy texture with the fun of mini chocolate eggs, perfect for spring celebrations.
Ingredients
Scale
- 2 cups heavy cream (480 ml): This is the base of your ice cream, providing richness and creaminess.
- 1 cup whole milk (240 ml): Whole milk adds a smooth consistency and balances the heaviness of the cream.
- 3/4 cup granulated sugar (150 g): Sugar sweetens the ice cream and helps create a soft texture.
- 1 teaspoon vanilla extract: This adds a lovely flavor that complements the chocolate eggs.
- 1/4 teaspoon salt: A pinch of salt enhances the sweetness and overall flavor.
- 1/2 cup mini chocolate eggs (about 100 g), roughly chopped: These are the stars of the show, adding crunch and sweetness.
- Purple food coloring (optional): For a fun lavender hue.
- Yellow food coloring (optional): To create a cheerful yellow layer.
- 4–6 waffle cones: Perfect for serving your delightful ice cream.
Instructions
- Gather all your ingredients.
- Prepare the base by mixing heavy cream, whole milk, sugar, vanilla extract, and salt in a large bowl until the sugar is dissolved.
- Divide the mixture into two bowls and add purple food coloring to one and yellow to the other.
- Fold in half of the chopped mini chocolate eggs into each colored mixture.
- Churn the lavender mixture in an ice cream maker for 20-25 minutes until soft-serve consistency, then transfer to a container.
- Repeat the churning process with the yellow mixture.
- Fold in remaining mini chocolate eggs into the lavender ice cream and layer the yellow on top, creating swirls.
- Cover and freeze for at least 4 hours until firm.
- Serve in waffle cones and enjoy!
Notes
- Choose high-quality mini chocolate eggs for the best flavor.
- Store leftover ice cream in an airtight container to prevent ice crystals.
- Let the ice cream sit at room temperature for a few minutes before serving for easier scooping.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg
Keywords: Mini Egg Ice Cream, Ice Cream Recipe, Spring Dessert, Chocolate Eggs