No Churn Mini Egg Ice Cream - Just 4 Ingredients!

• 400ml double cream
• 1 x 397g can of condensed milk (I used Carnation)
• 100g Mini Eggs Ice Cream
• 1 tsp of vanilla extract

Optional: waffle cone for serving

1. Pour the Mini Eggs into a shallow bowl then crush using the bottom of a glass or mug, or a rolling pin. Put to one side.
2. Pour the double cream into a bowl and whip to soft peaks. In another bowl pour in the condensed milk and vanilla. Stir briefly to combine then fold in the double cream, briefly whisking until it’s smooth.
3. Stir through the Mini Eggs and pour into a freezer safe container.
4. Freeze for at least 8-10 hours or ideally over night. Enjoy!

* I got these ice cream tubs from Amazon, they are great for freezing both ice cream and soups!

** This ice cream is a soft serve ice cream so there is no need to remove from the freezer to soften before serving.