Leftover Easter Egg Chocolate Ice Cream
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5 from 1 vote

Leftover Easter Egg Chocolate Ice Cream

A creamy but light and not overly sweet no churn choc-chip ice-cream flavoured with vanilla and a hint of mint. Ideal for using up all those leftover bits of Easter chocolate. Serve with chocolate sauce if desired.
Prep Time25 mins
Total Time25 mins
Course: Dessert
Cuisine: British
Keyword: chocolate, easter eggs, ice cream, leftovers, mint
Servings: 8 people
Author: Choclette


  • 600 ml double cream
  • 200 g (half a standard sized tin) condensed milk
  • large sprig fresh mint
  • half vanilla pod
  • 250 g Easter chocolate - mixed or otherwise


  • Warm 100ml of the cream with the mint in a covered pan until nearly boiling. Turn off the heat and leave to infuse until cool.
  • Strain the cooled cream and add it along with the rest of the cream to a large bowl. Add the condensed milk.
  • Scrape out the seeds from the vanilla pod and add to the cream (you could use vanilla extract, or ground vanilla pod or even vanilla paste).
  • Whip the cream until soft peaks form.
  • Roughly chop the chocolate (or place in a bag and bash with a rolling pin) and add to the cream, reserving a couple of spoonfuls to scatter on top if desired. Fold into the cream.
  • Pour the cream into a 1 litre tub and scatter over the reserved chocolate. Place in the freezer.


Yields one litre plus a little bit more.