Get ready to transform your dessert game with the most irresistible, creamy, and nostalgic ice cream recipe that requires ZERO churning! This No Churn Malted Vanilla Ice Cream with Cadbury Mini Eggs is about to become your new obsession, combining the rich, velvety smoothness of malted vanilla with the delightful crunch of chocolate eggs. Perfect for satisfying your sweet tooth and impressing guests, this recipe is so easy that even novice home cooks can create a gourmet-style dessert in just minutes.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 1/4 cup malted milk powder
- 1 teaspoon vanilla extract
- 1 cup Cadbury Mini Eggs, crushed
Instructions
- Chill a large mixing bowl and whisk attachment in the freezer for 15 minutes to ensure the cream whips perfectly.
- Remove the chilled bowl and attach to a stand mixer. Pour the heavy cream into the bowl and begin whipping on medium-high speed until stiff peaks form, approximately 3-4 minutes.
- In a separate medium bowl, combine sweetened condensed milk, malted milk powder, and vanilla extract. Whisk until smooth and fully incorporated.
- Gently fold the condensed milk mixture into the whipped cream using a spatula, taking care to maintain the cream's light and airy texture. Use a slow, sweeping motion to prevent deflating the whipped cream.
- Place the Cadbury Mini Eggs in a sealed plastic bag and crush using a rolling pin or meat mallet, creating a mix of fine and chunky pieces.
- Fold approximately 3/4 of the crushed Mini Eggs into the ice cream base, reserving some for topping.
- Transfer the mixture to a freezer-safe container, smoothing the top with a spatula. Sprinkle the remaining crushed Mini Eggs over the surface.
- Cover the container tightly with plastic wrap or a lid and freeze for at least 6 hours, preferably overnight, until the ice cream is firm.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
Tips
- Ensure your mixing bowl and whisk are thoroughly chilled to help the cream whip faster and more effectively.
- When folding ingredients, use a gentle, sweeping motion to maintain the air in the whipped cream for a lighter texture.
- For the best crushing technique, place Cadbury Mini Eggs in a sealed plastic bag and use a rolling pin to create varied sizes of chocolate pieces.
- Don't rush the freezing process - letting the ice cream set overnight ensures the best consistency and flavor melding.
- To prevent ice crystals, always cover your container tightly with plastic wrap or a lid before freezing.
- For easier scooping, let the ice cream sit at room temperature for 5-10 minutes before serving.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 5g
Fat: 32g
Saturated Fat: 20g
Cholesterol: 120mg
