Creamy and delicious vegan mini egg ice cream for Easter which can be made without an ice cream maker as it's a no-churn ice cream recipe.

Vegan Mini Egg Ice Cream for Easter - No Churn

Name: Vegan Mini Egg Ice Cream for Easter - No Churn
Prep time: 10 min
Total time: 4 h 10 min
Cuisine: British, vegan
Ingredients: 250 ml (1 cup) vegan double cream; 50g (1/2 cup) cocoa powder; 5 tablespoons caster sugar; 1 pinch salt; 150ml (1/2 cup) vegan condensed milk; 2 teaspoons vanilla extract; 150g (5 1/2 oz) vegan mini eggs; 1 teaspoon pastel coloured sprinkles (optional)

Easter is the perfect time to try a new recipe with mini eggs (vegan of course) and you're going to love this vegan mini egg ice cream.

It's a no-churn recipe, so super quick and simple to make and more importantly you don't need an ice cream maker.

Just perfect to serve on Easter Sunday as a dessert.

How do you make a no-churn ice cream?

Traditional ice cream is made with a type of custard base and needs to be churned to whip the air into it.

As the paddle of the ice cream maker churns, it also freezes the ice cream.

However, there is an easier way to make ice cream and no need for an special equipment.

These simple ice creams are made with condensed milk and are beautifully creamy.

Just whip them up, pour them into an airtight container and freeze until you're ready to serve it.

Which type of container do you store ice cream in?

When you make homemade ice cream, it can be stored in all sorts of containers.

You can actually buy cardboard tubs, like the pint sized tubs that vegan Ben & Jerry's ice cream or vegan Haagen-Dazs come in.

Without the branding of course, they are usually brown or white.

You can also store homemade ice cream in tupperware, old ice cream tubs or any airtight container that is suitable to use in the freezer.

If you're not freezing it for long and serving it all in one go, like I do, then you cn freeze and serve it in a loaf tin, ready to scoop.

How long can homemade ice cream be stored?

Store your homemade ice cream in an air tight container and you can keep it in the freezer for up to 2 weeks.

After that it can form ice crystals and the texture isn't as good.

If you're storing it in a loaf tin, or other open-top container, then serve it the same day as it will get freezer burn really quickly and be spoiled.

What you need to make the best vegan ice cream

Here are the ingredients you need to make this Easter ice cream with mini eggs.

Condensed milk - the vegan version is next to the original condensed milk on supermarket shelves
Cream - I use Elmlea Plant Cream which whips well
Cocoa powder - for that chocolate flavour
Caster sugar - or you could use brown sugar
Vanilla extract - use extract and not essence if you can afford to
Salt - just a pinch
Mini eggs - vegan style mini eggs
Sprinkles - optional but pretty

Variations

Here are a few ways to change this dairy-free ice cream each time you make it and ideas of what to use instead of the mini eggs.

Raspberries - mix in fresh raspberries
Creme eggs - you can now buy vegan cream eggs
Oreos - crumble and break a few oreos to add to the ice cream mixture
Orange - add fresh orange zest for that chocolate orange flavour
Chocolate chips - a classic variation

Also, try this creamy vegan coffee ice cream.

Are mini eggs vegan?

Cadbury mini eggs are suitable for vegetarians but not vegans as the chocolate contains milk.

Hopefully one day they will create some vegan mini eggs, but at the moment they don't sell a vegan version.

Thankfully Doisy and Dam have created Good Eggs, which are a vegan version of mini eggs.

They are filled with dark chocolate and a crisp speckled shell.

The shell is a bit crisper than the original Cadbury mini eggs, but they are rather good.

A bowl of vegan mini eggs, some whole and some smashed.

Tip for smashing mini eggs

Mini eggs are such a treat to munch on, but in an Easter cake, bake or dessert it's nice to have some whole mini eggs and some mini egg pieces to vary the texture.

It also looks rather pretty.

However, when bashing them with a rolling pin (best way to smash them), they tend to fly everywhere.

So my tip is to gently smash them in their sealed bag with a rolling pin.

The bag will keep them contained.

How to serve vegan Easter ice cream

Here are a few serving suggestions for this vegan chocolate ice cream.

On it's own - just you, the ice cream and a spoon
Cream - serve in a pretty glass topped with whipped cream and sprinkles
Cone - in a waffle cone, many supermarket cones are suitable for vegans
Sandwich - in a cookie sandwich, try it as a filling between two easy choc chip cookies or these air fryer biscoff cookies, that just makes a couple of cookies, so perfect for an ice cream sandwich
Jelly - ice cream and jelly is a kids party favourite here in the UK for a good reason, look out for the little pots of vegan jelly

More easy vegan ice cream recipes to try

Here are a few more delicious vegan ice cream recipes to try next.

Biscoff Ice Cream - so. so good
Creamy Orange Ice Cream - one of my favourites
Easy Peach Ice Cream - topped with raspberry sauce
Raspberry Ripple Ice Cream- made with fresh raspberries
Stacciatella Ice Cream - an Italian classic

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How to make Easter mini egg ice cream

Scroll down for step-by-step photos followed by a full printable recipe.

Step 1

Smash your mini eggs and set aside.
Now, whip the cold cream until thick in a mixing bowl.
Add the cocoa and salt and whisk again.
Next, you add the condensed milk and vanilla extract.

Step 2

Whisk again, then fold in most of the mini eggs (leaving a few for decoration.
Pour into a loaf tin (if you are serving the same day) or an air-tight container.
Top with the remaining mini eggs and some pastel-coloured sprinkles.
Freeze for a few hours until set.
Take out of the freezer a few minutes before serving.
An ice cream scoop dipped in boiling water helps with the scooping.
Serve and enjoy!

vegan ice cream, vegan Easter, vegan mini egg recipe, mini egg ice cream, vegan dessert

dessert

British, vegan

Yield: 4-6

Author: Jacqueline Meldrum