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Easter Ice Cream - No-Churn Ice Cream with Mini Easter Eggs and Lemon

Recipe for easy Easter ice cream - easy no-churn ice cream with mini Easter eggs, marshmallows and lemon.
Course Dessert
Cuisine Danish
Nøgleord Easter, Easter dessert, Easy Easter dessert, Homemade ice cream, Ice cream, No-churn ice cream
Total Time 4 hours
Servings 8 servings
Calories 356kcal

Ingredients

  • 1/2 l whipping cream (38% fat)
  • 1 tin sweetened condensed milk (approx. 400 g)
  • 2 tsp vanilla sugar
  • 1 lemon, finely grated zest only
  • 3 tbsp lemon juice
  • 170 g mixed mini chocolate Easter eggs
  • 70 g Easter marshmallows (marshmallow eggs or chicks)

Instructions

  • Roughly chop the mini Easter eggs and snip the marshmallows into smaller pieces with scissors.
  • Pour the whipping cream, condensed milk and vanilla sugar into a bowl and whisk until the mixture thickens. It should be thick enough to hold the Easter eggs and marshmallows without them sinking to the bottom.
  • Add the lemon zest and lemon juice and fold them into the cream.
  • Fold the Easter eggs and marshmallows into the ice cream mixture - set a little aside for the top if you like.
  • Pour the mixture into a container and top with a few of the reserved Easter eggs, if using.
  • Cover the ice cream and freeze for about 4 hours. Take it out of the freezer 10-15 minutes before serving.

Nutrition

Calories: 356kcal | Carbohydrates: 23g | Protein: 4g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 74mg | Sodium: 41mg | Potassium: 67mg | Fiber: 0.1g | Sugar: 20g | Vitamin A: 980IU | Vitamin C: 4mg | Calcium: 87mg | Iron: 0.3mg