Mini Easter Egg and Caramel No-Churn Ice Cream

This no-churn Easter egg and caramel ice cream is a rich, creamy homemade dessert made without any ice cream machine, just a few simple ingredients and a freezer.

No-churn ice cream works by combining whipped cream and sweetened condensed milk, creating a smooth, airy base that freezes into a soft, scoopable texture. The key is keeping the cream light and fluffy, then gently folding it into the condensed milk so you don’t lose the air that gives the ice cream its signature creaminess.

In this version, crushed mini Easter eggs and caramel pieces are folded through the mixture, making it the perfect way to use leftover Easter candy or seasonal chocolate. You can also adapt this base with cookies, fruit, nuts, or other chocolates year-round.

The result is a simple, indulgent homemade ice cream that requires no churning, no special equipment, and minimal effort. Just freeze and enjoy!

Yield: 6-8

Author: Dontmissmyplate

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No-Churn Easter Egg and Caramel Ice Cream

This easy no-churn ice cream is made with whipped cream and sweetened condensed milk for a rich creamy, texture - no machine needed. Folded with crushed mini Easter eggs and caramel, it's the perfect way to turn leftover holiday chocolate into a simple, indulgent frozen dessert.

Prep time: 15 MinInactive time: 8 HourTotal time: 8 H & 15 M

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Ingredients

• 2 cups heavy whipping cream (cold)
• 1 can (397g / 14 oz) sweetened condensed milk
• 1 tsp vanilla extract
• 1–1.5 cups mini Easter eggs (crushed)
• ½ cup caramel sauce or chopped caramel pieces (optional)
• Pinch of salt (optional, enhances flavor)

Instructions

1. Whip the cold heavy cream in a bowl until stiff peaks form.
2. In a separate bowl, mix sweetened condensed milk and vanilla.
3. Gently fold the whipped cream into the condensed milk mixture (important: keep it airy).
4. Fold in crushed Easter eggs and caramel pieces.
5. Pour mixture into a freezer-safe container.
6. Swirl extra caramel on top if desired.
7. Cover and freeze for 6–8 hours or overnight.
8. Scoop and serve once firm.

Notes

• Always fold whipped cream into the condensed milk gently (not the other way around) to keep the mixture light and airy.
• Do not overmix after adding whipped cream, this keeps it light and airy
• Almost any chocolate or candy can be substituted (cookies, fruit, nuts)
• Best texture after overnight freezing
• Let sit 5–10 minutes before scooping for easier serving

Nutrition Facts

Calories

400

Fat (grams)

25 g

Carbs (grams)

35 g

Sugar (grams)

30 g

Protein (grams)

6 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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