Cadbury Mini Eggs hold a special place in my heart. They (and the cookies I put them in) were the reason I started my blog. So every Easter “season” I try to put them in everything. And to my delight, they worked so well in ice cream! I made it from coconut milk instead of cream, so its almost vegan (if you don’t consider the milk solids in the mini eggs.) Light and colourful for spring munching.
Cadbury Mini Egg Ice Cream
*You will need an ice cream maker for this recipe.
1 bag (220g) of Cadbury Mini Eggs
400g coconut milk (1 can)
3/4 cup raw cane sugar
80g coconut oil (about 1/2 cup)
1 vanilla bean, stripped of seeds
1 tsp vanilla extract
pinch of salt
- In a saucepan, heat the coconut milk and sugar on medium-low heat until it reaches 135F. Turn off the heat and stir until the sugar is dissolved. Add the coconut oil and stir until dissolved. Finally add the vanilla bean seeds, vanilla extract, and salt.
- Pour the liquid into a blender and blend on high to really combine everything. (This is a very important step!!!)
- Pour the liquid into a container and place in the fridge for a few hours to cool.
- Pour the liquid into your ice cream maker and churn. When the ice cream is just about ready, add your mini eggs! Serve immediately as gelato, or chill in the freezer for a harder ice cream.