Mini Egg Stracciatella Ice Cream

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Our mini egg stracciatella features a classic vanilla ice cream, dark chocolate shards & crushed mini eggs. A fantastic frozen Easter dessert!

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mini egg stracciatella ice cream

Our mini egg stracciatella features a classic vanilla ice cream, dark chocolate shards & mini egg chunks! Rich, creamy & super easy to scoop, this flavour makes a perfect frozen Easter dessert.

Ice cream is one of my favourite things to make & I’m always looking for new & interesting flavours to try! If there’s a flavour that you’d like to see on the blog, leave us a comment at the bottom of this page. Or check out our ever growing collection of easy to make flavours!

Why You’ll Love This Recipe!

  • Simple To Make – Homemade ice creams don’t have to be difficult to make! This recipe includes detailed step by step instructions that are super easy to follow.
  • Easy To Scoop – This ice cream has been developed with easy scooping in mind!
  • Packed Full Of Chocolate – We’re adding in two types of chocolate into our ice cream. Dark chocolate shards (stracciatella!) & crushed up mini eggs. It’s all the flavours of Easter in a scoop of ice cream!

What Are Mini Eggs?

Made by Cadbury, mini eggs consist of an egg shaped piece of milk chocolate, coated in a hard, crispy sugar shell. These chocolates are available in shops around Easter time but can be bought year round online.

In a pack of mini eggs, you’ll get a range of different colours. There’s some debate whether the yellow mini eggs tastes different to the other colours but we’ll leave that up for you to decide!

What Is Stracciatella Ice Cream?

Stracciatella is a type of ice cream that contains frozen shards of chocolate.

Classically, dark chocolate would be used but milk or white chocolate works great, as well! To make stracciatella, warm melted chocolate is drizzled into ice cream as it finishes churning. As the chocolate hits the cold ice cream, it freezes instantly, creating thin shards & flecks. Done properly, every scoop of stracciatella will contain a good amount of frozen chocolate.

mini egg ice cream

What You’ll Need To Make Mini Egg Stracciatella

  • Mini Eggs – You’ll need 150 grams of mini eggs for this recipe. These need to be chilled in the fridge before being crushed & added into the churned ice cream.
  • Dark Chocolate – This is for the stracciatella! I’d recommend using a 72% dark chocolate but feel free to use a milk or white chocolate if you’d prefer.
  • Milk & Cream  Whole milk & double/heavy cream are used in this recipe. These contain the right amount of fat to make our ice cream richer & easier to scoop.
  • Sugar – Caster sugar & glucose syrup are used for this batch of ice cream. Both of these add sweetness & the glucose helps prevent ice crystals forming. 
  • Skimmed Milk Powder – Milk powder absorbs water & helps emulsify the ice cream which in turn, adds creaminess. Using the right amount is crucial as too much milk powder will turn the ice cream gritty. For this recipe, I’ve used Marvel skimmed milk powder.
  • Vanilla – We only need to use a small amount of vanilla paste for this ice cream. A high quality vanilla works best!
  • Egg Yolks – Using egg yolks in our custard base adds fat & richness to our ice cream. For this recipe, we need 85 grams of yolks which is roughly 5 egg’s worth.
churned mini egg stracciatella

Recipe Breakdown

The full, printable recipe card for this ice cream can be found at the bottom of this post!

  1. Custard Base – To make the custard, we first heat cream, milk, sugar, glucose, milk powder, vanilla & a pinch of salt in a saucepan, until steaming hot. We then temper egg yolks with a third of the warm cream then whisk them back into the pan. Now, we cook the custard over a low heat, stirring regularly until it reaches 82°c/180°f (egg yolks are fully cooked at this temperature).
  2. Overnight Chill – Once the custard is cooked, we give it a blitz with a stick blender then pass it, through a sieve. We leave this to cool then refrigerate overnight (this improves the flavour!).
  3. Churning – To turn the ice cream into stracciatella, we first need to churn it to the consistency of soft scoop. If you were to check the temperature with a digital food probe, it will be around -5°c/23°f. In most ice cream machines, this will take around half an hour.
  4. Stracciatella – 15 minutes into churning (or halfway), we melt dark chocolate in a microwave (or over a bain marie). This is then poured into a piping bag & kept warm until needed.
    Now with the ice cream machine still churning, slowly pipe a thin stream of melted chocolate directly into the ice cream. As the chocolate hits the ice cream, it will freeze, turning into thin shards. Once all the chocolate has been used up, keep churning for 30 seconds.
  5. Add In Mini Eggs – Next, we fold crushed (& chilled) mini eggs through the churned ice cream then transfer it into a 1 litre tub.
  6. Set In The Freezer – The final step is to set the ice cream in the freezer for at least 4 hours before scooping.
stracciatella ice cream

Homemade Ice Cream Tips & Tricks

  • Chill your custard overnight for a better flavour & texture.
  • Use a good quality vanilla bean/paste for the best flavour.
  • Dip your scoop in hot water for easier scooping!
  • Set your freezer to 18°c/-1°f for the best set.

Frequently Asked Questions

Do I need an ice cream machine to make this recipe?

For the best results, you will need to use an ice cream machine. These can be picked up online for various price points but the investment is worth it! If you’re looking for an ice cream machine, check out my Cuisinart ice cream maker review. This the machine that I use!

How much ice cream does this recipe make?

This recipe will make 1 litre of ice cream. The tubs that I use for my ice creams are linked below.

How long does homemade ice cream keep for?

Homemade ice cream will keep for up to 2 weeks in the freezer. After this time, large ice crystals will start to form, affecting the texture.

What chocolate is best for stracciatella?

You can use pretty much any type of chocolate for the stracciatella! I’d recommend going with a 72% dark chocolate but milk or white chocolate will also work.

What skimmed milk powder is best?

I like to use Marvel dried skimmed milk powder but any brand should work.

Equipment Used

Please note that these are affiliate links & I may make a small commission if you make a purchase using these links, at no extra cost to you. For more information, click here.

More Ice Cream Recipes To Try!

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Mini Egg Stracciatella Ice Cream

Our mini egg stracciatella features a classic vanilla ice cream, dark chocolate shards & crushed mini eggs. A fantastic frozen Easter dessert!
Prep Time30 minutes
Cook Time20 minutes
Churning Time30 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: English, French
Servings: 6 People
Author: Ben Racey

Equipment

  • Ice Cream Machine
  • Digital Food Probe
  • Large Saucepan
  • Mixing Bowls
  • Sieve
  • 1 Litre Plastic Tub
  • Ice Cream Scoop

Ingredients

Ice Cream Base

  • 420 g Whole Milk
  • 250 g Double Cream
  • 120 g Caster Sugar
  • 40 g Glucose Syrup
  • 25 g Skimmed Milk Powder
  • 85 g Egg Yolks
  • ¼ tsp Fine Sea Salt
  • ½ Vanilla Pod Or 2 tsp Vanilla Paste

To Finish

  • 80 g Dark Chocolate 72% Is Best
  • 150 g Cadbury Mini Eggs Chilled In The Fridge

Instructions

Ice Cream Base

  • Place the milk, cream, half the sugar, glucose, milk powder, salt & vanilla into a large saucepan.
    If your using a vanilla pod, scrape out the seeds & add both the pod & seeds to the pan.
  • Whisk to combine then place the saucepan over a low heat & leave to warm gently until steaming – don’t let it boil. Make sure to stir the milk regularly with a spatula.
  • Whilst the cream is heating up, place the yolks & remaining sugar into a large mixing bowl then whisk together, to combine.
  • Once the cream is steaming, pour a third of it into the yolks, whisking as you do so. Pour the now tempered yolks into the pan of cream & milk.
  • Cook over a low heat, stirring constantly with a rubber spatula until it is thick enough to coat the back of a spoon & has reached a temperature of 82°c.
  • Remove from the heat then give the custard a quick blitz with a stick blender.
    This step is optional but gives the custard a smoother finish.
  • Next, pass the custard into a bowl, through a sieve. Leave to cool to room temperature, stirring regularly then cover the custard's surface with a piece of baking parchment & refrigerate overnight.

Churning

  • The next day, pour the chilled custard into an ice cream machine & start churning.
  • In the meantime, roughly chop the dark chocolate & place into a heatproof bowl.
  • When your ice cream has been churning for 15 minutes, heat the chocolate in a microwave for 20 second bursts (or over a bain marie) until just melted.
  • Transfer the chocolate into a piping bag & cut a small hole in the end.
  • Next, place the chilled mini eggs into a plastic food bag & crush into small pieces, using a rolling pin. Place them back in the fridge until the ice cream has finished churning.
  • When the ice cream has reached soft serve consistency (it will be around -5°c/23°f), slowly pipe the chocolate directly into the ice cream, whilst still churning. The chocolate will freeze into shards as it mixes through the ice cream.
  • Continue churning for another 30 seconds then gently fold through the crushed mini eggs.
  • Transfer the ice cream into a 1 litre tub & leave to set in the freezer for a minimum of 4 hours before serving.

Notes

1. Ice Cream Maker –To churn this ice cream, you’ll need to use an ice cream machine. The machine that I use is linked in the post above.
2. Skimmed Milk Powder – We’re using skimmed milk powder for this ice cream. I used Marvel dried skimmed milk.
3. Glucose Syrup – Glucose syrup is used to make our ice cream easily scoopable. This is available in most supermarkets.
4. Chocolate – I like to use 72% dark chocolate for the stracciatella but feel free to use something lighter or darker, if you’d prefer.
5. Storage – Homemade ice cream will keep in the freezer for up to 2 weeks.

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