Ninja Creami Mini Egg Ice Cream
Creamy maple vanilla ice cream made in the Ninja Creami and packed with crunchy chocolate mini eggs. Perfect Easter dessert.
Servings: 4
Calories: 512kcal
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.
Nutrition
Calories: 512kcal | Carbohydrates: 34g | Protein: 5g | Fat: 41g | Saturated Fat: 26g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 105mg | Sodium: 49mg | Potassium: 132mg | Sugar: 31g | Vitamin A: 1388IU | Vitamin C: 1mg | Calcium: 142mg | Iron: 0.4mg
