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Mini Eggs Ice Cream Cakes on saucer

Mini Egg Ice Cream Cakes

Janice Pattie
Mini Egg Ice Cream Cakes are little individual desserts that combine chocolate and vanilla ice cream with a layer of crushed candy-covered mini eggs. They are topped with chocolate ganache and a mini creme egg for the ultimate Easter spring holiday treat.
5 from 2 votes
Prep Time 30 mins
Cook Time 5 mins
Freezing Time 1 hr 30 mins
Total Time 2 hrs 5 mins
Course Dessert
Cuisine American, British
Servings 4
Calories 529 kcal


  • 4 x 180 ml (6 fl oz) individual pudding basins
  • Sharp knife
  • chopping board
  • rolling pin
  • small bowl
  • whisk
  • Teaspoon


  • 200 g Vanilla Ice Cream
  • 400 g Chocolate Ice Cream
  • 16 Mini Eggs candy coated
  • 100 ml double cream
  • 65 g chopped dark chocolate
  • 4 Mini Creme Eggs


  • Take the Vanilla Ice Cream out of the freezer 15 minutes before you want to start, so it will soften slightly.
  • Remove the foil wrappers from four mini crème eggs and put them into the freezer in a container. They are easier to cut in half if they are frozen.
  • Use a rolling pin to lightly crush the candy covered mini eggs inside a plastic bag. Don’t over crush, leave some bigger pieces.
  • Put one scoop of vanilla ice cream, approximately 50 grams, into the base of each pudding basin and press down with a teaspoon.
  • Sprinkle over the crushed mini eggs and press gently into the vanilla ice cream with the spoon.
  • Put the pudding basins back into the freezer for at least 30 minutes.
  • Take the Chocolate Ice Cream out of the freezer 15 minutes before you are ready to start the next stage.
  • Put two scoops of chocolate ice cream, approximately 100 grams, on top of the vanilla ice cream and crushed mini eggs. Press down with a teaspoon.
  • Return the pudding basins to the freezer for at least 30 minutes.
  • Use hot water from the tap (not boiling water) and put enough water in a bowl to come half way up the pudding basin.
  • Place the pudding basin carefully into the bowl and leave for 30 seconds. As soon as you see the ice cream start to melt around the edges, remove from the water and turn the pudding basin upside down onto a plate.
  • Put this plate back into the freezer and continue to turn out the other ice cream cakes. You will need to renew the water each time as it will be cooled by the ice cream.
  • Leave the ice cream cakes in the freezer until they are hard about another 30 minutes.
  • If you plan to store them for more than a day, remove them from the plate and store in a closed container.

For the Ganache

  • Chop the chocolate into small pieces or use chocolate chips. Place into a heatproof bowl.
  • Put the cream into a small saucepan and heat until just below boiling point. You will see little bubbles start to appear around the outside of the pan.
  • Pour the hot cream onto the chocolate and stir with a whisk or spoon until the chocolate has melted and you have a smooth chocolate sauce.
  • Leave to cool for about 10 minutes. You want the ganache to still be runny but not so hot it will melt the ice cream.

To Assemble

  • Take the frozen mini creme eggs from the freezer and cut in half lengthwise.
  • Remove the ice cream cakes from the freezer and place on serving plates.
  • Spoon over the ganache so it runs down the sides.
  • Place two halves of the mini creme egg on top of the Mini Egg Ice Cream Cake.
  • 10-15 minutes before you are ready to serve remove the ice cream cakes from the freezer to soften slightly.



Calories: 529kcalCarbohydrates: 51gProtein: 8gFat: 34gSaturated Fat: 21gTrans Fat: 1gCholesterol: 91mgSodium: 133mgPotassium: 483mgFiber: 3gSugar: 43gVitamin A: 1013IUVitamin C: 1mgCalcium: 211mgIron: 3mg
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