This ice cream is the perfect way to use up any left over Easter candy you might have! There always seems to be extra peeps around after easter and the Cadbury mini eggs are hands down my favorite easter candy so decided to make an ice cream using them both. Chopped up mini eggs are mixed into a sweet cream base and then chunks of toasted peeps are folded in before freezing. I don't like peeps very much on their own, they are way too sweet and spongy. However, when you toast them the little bit of char offsets the sweetness and makes them perfect for ice cream. If you don't like mini eggs just use whatever your favorite chocolate easter candy is!
Ingredients -
2 cups heavy cream
1 cup whole milk
2oz cream cheese
1 cup sugar
1/4 tsp kosher salt
1 cup Cadbury mini eggs - chopped
10 peeps - toasted and torn into pieces
Directions -
In a blender combine the cream, milk, cream cheese, sugar, and salt. Blend until smooth then refrigerate for 2 hours. After the base has chilled transfer it to an ice cream maker and churn according to the manufacturers instructions. Stir in the chopped mini eggs and toasted peeps. Freeze until firm.
This ice cream does not contain any preservatives or stabilizers so it will not keep for months in your freezer, enjoy it within a week or two! Makes 2-3 pints.
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