Cadbury Mini Egg Easy Ice Cream

Easter calls for something a little celebratory, and this no-churn ice cream delivers. Creamy, studded with crushed Cadbury Mini Eggs, and ready with just a few minutes of hands-on work — it's the kind of dessert that looks like more effort than it is. Make it the night before and scoop straight from the freezer.

Ingredients

• 9 oz Cadbury Mini Eggs
• 1 can sweetened condensed milk
• 2 cups heavy whipping cream
• 2 tsp vanilla extract

Instructions

1. Place the mini eggs in a zip-lock bag, seal, and lightly pound with a rolling pin to break them into pieces.
2. Add the heavy whipping cream to a large bowl or stand mixer fitted with the whisk attachment. Start on low and gradually increase to medium-high until you reach soft peaks. Add the vanilla extract and mix briefly to combine.
3. Turn off the mixer. Fold in the sweetened condensed milk with a spatula until fully incorporated. Add the crushed mini eggs and fold again until evenly distributed.
4. Pour the mixture into a loaf pan or shallow square baking pan. Cover and freeze for at least 4 hours, or preferably overnight.

Serves 10.