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.
Sweet Potato and Gingersnap Ice Cream (No-Churn)
Not much screams post-New Year season like gingersnap and sweet potato, at least for this recipe. Those flavours stay with many of us even after the holidays, and with good reason.
When it comes to gingernut - or gingersnap or gingerbread, whatever you want to call it - I love the warm and fuzzy feeling I get from the cinnamon, cloves, brown sugar and molasses medley. It's unparalleled, especially when paired with anything creamy.
I also can't help but love vegetables like sweet potato that can be used for both savoury and sweet dishes; they are highly versatile and have great nutritional value.
No-churn ice cream is a favourite treat of mine, reflected on the website. Recommend you try some of the other recipes as well, including:
How to make homemade ice cream?
Making ice cream at home is not as intimidating as some may believe. It's easy, quick, and perfect for customizing. Sure, without an ice cream maker, it won't come out as smooth and refined, but if you do it right, it will be delicious and creamy, with textures and flavours you can have fun with. If you have a family, make it a contest to see who can make the best-tasting version!
Sweet Potato and Gingernut Ice Cream (No-Churn)
Ingredients
- 1 cup (organic) sweet potato puree
- 2 tablespoons butter
- 1 teaspoon molasses
- 1 teaspoon ground cinnamon
- 1 teaspoon brown sugar
- Pinch of ground cloves
- 1/4 teaspoon ground nutmeg
- Pinch of ground ginger
- 1/2 cup gingernut biscuits
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 cups heavy cream
- 1 (14-ounce) condensed milk
Instructions
- In a saucepan over medium-low heat, melt the butter and cook for 1-2 minutes. Add the spices and cook for another minute.
- Add the sweet potato, sugar, and molasses. Heat and stir for another 2-3 minutes until all the ingredients are well mixed.
- Pour the heavy cream into a large bowl, and whisk using an electric hand mixer on medium-high speed until soft peaks form, for about 4-5 minutes.
- Fold in the condensed milk and then beat until stiff peaks form and the mixture thickens with creamy folds.
- Break up the gingernut biscuits and pulse them in a blender or food processor to desired consistency. Mix into the heavy cream bowl along with the cooled sweet potato mixture, leaving some of each for topping —you can swirl with a fork once transferred to a bread loaf tin or ice cream container.
- Seal and cover the ice cream with cling wrap and freeze for at least 6 hours or overnight.
- Serve immediately once softened.
Nutrition Facts
Calories
406Fat (grams)
19.2Carbs (grams)
54.1Protein (grams)
6.4I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Bourbon Peach Crumble Ice Cream (No-Churn)
Summertime calls for pies, tarts, and cakes that feature fresh, seasonal fruit. Heavy hitters include strawberries, blueberries, lemons, and peaches, and I love it! But why not turn these dessert classics into something to cool you down like ice cream? It’s fun, delicious, and will please the kids if you have any around!
And no, you do not need an ice cream maker for this recipe, it’s no-churn.
The heavy whipping cream makes up for the churning process which adds air to prevent large ice crystals forming. This makes for a smoother, creamier finished product. The condensed milk serves as your ice cream base typically prepared with milk, sugar, cream and eggs.
I have made homemade ice cream before. For while I thought it was difficult it doesn't have to be! All you need is your base/condensed milk, some heavy cream, and your flavours. If you do it right it comes pretty close to what you get in the stores. You may never buy again and make your own from now on.
This ice cream takes the favoured peach crumble (or cobbler) and turns it into a decadent dessert, hope you enjoy it!
If you don’t consume dairy, there are alternatives for whipping cream and condensed milk on the market.
Ingredients
1 (14-ounce) can condensed milk, chilled
2 cups heavy cream
1 cup peach crumble or cobbler (you can use my recipe)
1 teaspoon bourbon
Instructions
Whip the heavy cream with an electric or stand mixer until soft peaks form about 3-4 minutes. The cream should stand but with a slight slump.
Fold in the condensed milk then beat until stiff peaks form, another 3-4 minutes. The cream should look thicker with a wavy pattern. Fold in the bourbon.
In a small bowl, mix about 1 1/2 cups of ice cream with the peach crumble.
In your loaf pan or ice cream container, fill it halfway with the rest of the ice cream, then add the portion with the crumble on top. Take a knife or spoon and swirl to distribute the crumble. You can sprinkle some on top if you desire as well!
Before placing in the freezer overnight or for at least 6 hours, make sure the ice cream is airtight! If not, ice crystals may on the surface. You can also place a piece of wax paper on top to help prevent this in addition to sealing.
Serve with sugar cones or as a side to peach crumble or any other dessert!