This Ninja Creami Mini Egg Ice Cream is rich, maple-sweet, and loaded with crunchy chocolate candy pieces that melt just a little into the base. It tastes like spring break in a bowl.
If you love my Ninja Creami Strawberry Sorbet or the Ninja Creami Banana Milkshake, this one fits right in your dessert rotation.
Quick Answer
- Time: 5 minutes prep + 24 hours freeze
- Texture: Thick, creamy, scoopable
- Flavor: Vanilla-maple base with crunchy chocolate mini eggs
- Who it's for: Beginners with a Ninja Creami
- Main method: Freeze base, spin, add mix-ins
Yes, you can make Ninja Creami Mini Egg Ice Cream with just cream, maple syrup, vanilla, and crushed mini eggs. Freeze, spin, mix in. Done.
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The ingredients
Heavy cream - This is your base. Full fat works best for that creamy, not icy texture. I tested half-and-half and it just wasn't as dreamy.
Maple syrup - Natural sweetness and a slight caramel vibe. It pairs so well with chocolate mini eggs.
Vanilla extract - Rounds everything out. Don't skip it.
Mini eggs - Crushed. Not powder. You want little crunchy bits.
For the ingredients quantities go to the recipe card below
Steps-by-step Instructions for the Ninja Creami Mini Eggs Ice Cream
1. Whisk the Base
In a bowl, combine the cream, maple syrup, and vanilla. Whisk until smooth. It should look silky and slightly thick.
Pour into your Ninja Creami pint container. Make sure it's level.
2. Freeze Completely
Freeze for at least 24 hours. Flat surface. No tilting. The base should be fully solid before spinning. If the center is soft, it won't churn properly.
3. Spin
Insert the pint into your Ninja Creami and select the Ice Cream function.
It may look crumbly after the first spin. That's normal. Mine always does.
4. Re-Spin if Needed
If it looks dry or sandy, press Re-Spin once. It should turn smooth and creamy.
5. Add the Mini Eggs
Use a spoon to create a small well in the center. Add crushed mini eggs.
Select the Mix-In function. Watch it fold everything together.
Scoop. Try not to eat it straight from the pint. Or do. I won't judge.
Sophie Tips
- I tested adding mini eggs before freezing. Don't do it. They sink and get weirdly chewy.
- If your ice cream looks powdery after spinning, just re-spin. It fixes 90 percent of texture issues.
- Crush mini eggs with a rolling pin inside a zip bag. Leave some bigger chunks. That crunch is the whole point.
Troubleshooting
Ice cream is icy?
You probably didn't use enough fat. Stick to full heavy cream.
Too soft after mix-in?
Pop it back in the freezer for 20 minutes.
Mini eggs bleeding color?
That happens if they sit in melted ice cream too long. Add them at the very end.
Variations
- Swap mini eggs for chopped chocolate peanut butter eggs.
- Add a spoonful of cocoa powder to the base for chocolate maple ice cream.
- Stir in crushed graham crackers for an Easter cheesecake vibe.
- Add a pinch of flaky salt on top. Trust me.
Serving Ideas
Serve in pastel bowls for Easter brunch. Add whipped cream and extra mini eggs on top. Or sandwich it between two soft sugar cookies.
You could even scoop this over warm brownies. Cold and fudgy together? Yes please.
Storage Tips
Store in the original Ninja Creami pint with the lid sealed tight.
If it freezes rock solid after a few days, just re-spin before serving.
Best texture is within 3 to 5 days.
FAQ
You can, but it won't be as rich. Milk-based versions tend to be icier. If you try it, expect to re-spin more than once.
That crumbly look is normal after the first spin. Just use the Re-Spin function. It usually smooths out beautifully.
Yes. Maple syrup adds flavor and softness, though. If using sugar, dissolve it fully in the cream before freezing
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Ninja Creami Mini Egg Ice Cream
Equipment
- Ninja Creami machine
- Ninja Creami + pint container
- Mixing bowl
- Whisk
- Rolling pin and zip-top bag
Ingredients
- 1 ½ cups heavy cream
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ½ cup mini eggs crushed
Instructions
- In a medium bowl, stir together the heavy cream, maple syrup, and vanilla until fully blended.
- Transfer the mixture into a Ninja Creami pint container and smooth the top.
- Freeze the container on a flat surface for at least 24 hours, until solid all the way through.
- Place the frozen pint into the Ninja Creami machine and process using the Ice Cream setting.
- If the texture appears crumbly, run the Re-Spin cycle once.
- Make a small hole in the center of the ice cream and add the crushed mini eggs.
- Use the Mix-In setting to evenly distribute the candy pieces.
- Serve immediately or freeze briefly to firm up.
Notes
- Let the pint sit at room temperature for 2 minutes before spinning if your freezer runs very cold.
- For chunkier texture, crush mini eggs roughly, not finely.
- If storing longer than 3 days, re-spin before serving for best texture.
- Add mix-ins only after the base has been spun once.
Sophie Viau says
Ninja Creami Mini Egg Ice Cream is the ultimate Easter ice cream. Made with cream, maple syrup, vanilla, and crushed mini eggs, it’s creamy, crunchy, and so easy. Perfect spring dessert for beginners using the Ninja Creami.