No Churn Malted Vanilla Ice Cream with Cadbury Mini Eggs
The most delicious robin's egg ice cream for Easter, made with an easy recipe for creamy, no churn malted vanilla ice cream, loaded with chopped chocolate and crushed Cadbury mini eggs.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
Ingredients
- 1 can (14 oz) sweetened condensed milk
- ¼ cup full fat sour cream
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ⅓ cup malted milk powder
- 2 tsp vanilla bean paste or vanilla extract
- 3 drops "sky blue" gel food coloring
- 2 cups cold heavy whipping cream
- 1 ½ oz dark chocolate, finely chopped
- ¾ - 1 cup Cadbury mini eggs, roughly chopped or crushed
Instructions
- In a large bowl, use a spatula or whisk to combine the sweetened condensed milk, sour cream, salt, malted milk powder, and vanilla bean paste/extract, until smooth and well combined. Stir in the food coloring.
- In a separate bowl, use an electric mixer to whip the heavy whipping cream until soft, fluffy peaks form that hold their shape. Add the whipped cream to the sweetened condensed milk mixture, and fold it in until mostly combined, but you can still see some streaks throughout.
- Add the chopped chocolate and Cadbury mini eggs (reserving 1/4 cup to sprinkle on top), and fold them into the ice cream mixture with a spatula.
- Spread the ice cream into a freezer-safe container, and sprinkle the top of the ice cream with the rest of the candy.
- Cover the ice cream and freeze for at least 8 hours, or overnight, until firm enough to scoop. If the ice cream gets too hard, let it sit out for 5 minutes to soften before scooping.
Notes
Homemade ice cream is best eaten within 2 weeks.
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