No-Churn Chocolate Egg Ice Cream with Caramel Drizzle
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!
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.
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
- Whip the cold heavy cream in a bowl until stiff peaks form.
- In a separate bowl, mix sweetened condensed milk and vanilla.
- Gently fold the whipped cream into the condensed milk mixture (important: keep it airy).
- Fold in crushed Easter eggs and caramel pieces.
- Pour mixture into a freezer-safe container.
- Swirl extra caramel on top if desired.
- Cover and freeze for 6–8 hours or overnight.
- 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
400Fat (grams)
25 gCarbs (grams)
35 gSugar (grams)
30 gProtein (grams)
6 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Spiced Caramel Coffee Cake (Hot Cross Bun Style)
I was inspired to make this recipe after ordering some snacks from a South African online grocery store. One item that immediately caught my eye was their Hot Cross Bun Caramel Spread. I was so excited because I love anything caramel and I absolutely adore hot cross buns. There’s something nostalgic and comforting about the warm spices, soft raisins, and rich, buttery flavor.
The caramel itself had a spiced, rum-like taste with little bursts of raisins, just like a true hot cross bun in spreadable form. I knew I wanted to do something special with it, and one of my favorite pastries to enjoy with a cappuccino or another espresso drink is a coffee cake. So, I combined the two.
This Hot Cross Bun Caramel Coffee Cake has all the warm spices and cozy flavor of the classic Easter treat but turned into a soft, fluffy cake with a gooey caramel swirl and a crunchy streusel topping. It’s comforting, flavorful, and just the right amount of indulgent.
Whether you’re enjoying it as a breakfast treat, a mid-morning snack, or dessert, it’s a beautiful bake to pair with coffee or tea. And honestly, who doesn’t love hot cross buns in any form?
Spiced Caramel Coffee Cake (Hot Cross Bun Style)
A spiced, cozy coffee cake swirled with caramel and topped with buttery streusel — perfect with a cappuccino.
Ingredients
- 1¾ cups (220g) white whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup (100g) brown sugar
- ½ cup (120ml) neutral oil (or melted butter)
- 2 large eggs
- 1 cup (240ml) milk (or buttermilk)
- 1 teaspoon vanilla extract
- ½ cup (75g) raisins
- ½ cup (120g) Hot Cross Bun Caramel Spread
- ½ cup (65g) white whole wheat flour
- ⅓ cup (65g) brown sugar
- 1 teaspoon cinnamon
- ¼ cup (55g) cold butter, cubed
- ½ cup powdered sugar
- 6 teaspoons milk or cream
- Splash of lemon juice
- ½ teaspoon vanilla extract
- ¼ cup extra Hot Cross Bun Caramel Spread (for extra drizzle on top)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch or 9-inch square pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk the brown sugar, oil (or melted butter), eggs, milk, and vanilla.
- Pour the wet ingredients into the dry and mix until just combined. Fold in the raisins.
- In a small bowl, rub the flour, brown sugar, cinnamon, and cold butter together with your fingertips until the mixture becomes crumbly. Set aside.
- Pour half the batter into the prepared pan and spread evenly. Dollop half the caramel spread over the batter and swirl gently with a knife.
- Pour the remaining batter on top and repeat with the rest of the caramel. Swirl again lightly.
- Sprinkle the streusel topping evenly over the batter.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10–15 minutes.
- In a small bowl, whisk together the icing drizzle ingredients until smooth. Once the cake has cooled slightly, drizzle with the icing and an extra spoonful or two of the Hot Cross Bun Caramel for a glossy finish.
Notes
Tips
- If you can't find Hot Cross Bun Caramel, you can use a spiced caramel or mix plain caramel with cinnamon, nutmeg, and a splash of rum extract.
- Swap raisins for dried cranberries or chopped dates if preferred.
- This cake keeps well in an airtight container for up to 3 days and can be frozen without the drizzle (if frozen with drizzle texture will change).
- If you don't want the darker color, use white sugar or all-purpose flour.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Salted Goat Milk Caramel (Cajeta)
I’m a firm believer that caramel is the best thing ever created.
You can use it as a condiment for your desserts, add it to or on top of cake frosting, or make candy. Most people use cow’s milk for caramel, and you can whip up a delicious vegan version with coconut milk. But how about goat’s milk? It may seem like an unusual choice, but for those of us who grew up drinking it occasionally, it has a unique flavour and tang worth exploring.
You can test it out and try my tiger nut chocolate cake recipe with goat milk cream cheese frosting.
In Mexico, it’s common to make caramel with goat’s milk, and it’s called cajeta. Give it a try!
Ingredients
3/4 cup white sugar
1 cup goat milk
1 1/2 tablespoons butter
2 pinches sea salt crystals
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
Instructions
In a medium-sized pot, bring the butter, sugar, and goat milk to a boil.
Reduce the heat, then stir frequently for 10 minutes. The caramel will start to thicken.
Allow the caramel to continue to thicken more, and stir frequently for another 10 minutes.
Remove from the stovetop, then stir in the baking soda, salt, and vanilla.
Allow the cajeta to cool, it will eventually darken in colour.
Store in an airtight container and use as needed within 3 months!