Mini Egg Milkshake

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Smooth and creamy, this Mini Egg Milkshake is an indulgent Easter treat that hits all the spots. Combining ice cream, Cadbury Mini Eggs, milk and chocolate sauce, you can whizz up a glass in a few minutes and get stuck in. It’s so good, you’ll be making them all year round. It’s also the perfect way to use up any leftover Easter chocolate.

Mini Egg Milkshake
Lou's Recipe Overview

Lou’s recipe overview

SKILL: Beginner

TASTE: Easter chocolate treats in a glass

PROS: Super quick and easy to make

CONS: Super quick and easy to drink

Easter isn’t far away and as always Easter chocolate has been on the shop shelves since Boxing Day.

It might seem to some that that’s far, far too early. But my Mini Egg addicted sweet tooth can’t get enough of it. From Mini Egg cookies, to Mini Egg brownie tart, to Easter egg cheesecake and more, if I can get Mini Eggs into an Easter recipe you bet I will.

So with all of those recipes firmly in the bag, the next place for me to go was to whip those delicious shell-coated chocolate eggs into a smooth and creamy milkshake.

I mean, can you think of anything better?

Here’s the low-down… vanilla ice cream blitzed with milk and a good helping of Mini Eggs, topped with whipped cream, more Mini Eggs and served in a chocolate-dipped sundae glass, decorated with more Mini Eggs.

It looks divine and it tastes divine!

And the best thing is, you don’t have to wait for it it set or bake, just whisk it up and get stuck in!

Top down shot of vanilla milkshake with black and white striped straws and Easter chocolate eggs

If you want to skip the essential recipe information and top tips then head on down to the printable recipe card.

Ingredients

Check out my shopping list for ingredients and equipment

This milkshake is my new favourite Easter treat, and the best bit is you only need five minutes and a few simple ingredients. Here’s everything you’ll need…

Recommended ingredients

CONVERT TO CUPS: There is a cup conversion option in the recipe card to convert the ingredients. This is automatic and I can’t guarantee the accuracy. For best baking results, I recommend using digital scales and weighing the ingredients.

Equipment

You really don’t need much to make these milkshakes, which means less washing up, yay! This is what I used to make the shakes…

Whipped cream on top of a milkshake glass, coated in chocolate and dipped in crushed chocolate eggs

How to make Mini Egg milkshake

Full measurements and instructions can be found on the recipe card

With just 5 super simple steps, this Mini Egg milkshake is so easy to make! Here’s everything you have to do…

  • Decorate – Roll the sides of the sundae glasses in melted chocolate, then roll in crushed Mini Eggs. Pop in the fridge to chill
  • Blend – Blitz together the ice cream, milk and more Mini Eggs with a stick blender until smooth
  • Drizzle – Decorate the inside of your decorated sundae glasses with drizzles of chocolate sauce
  • Assemble – Pour the blended milkshake into the chilled sundae glasses, pipe on whipped cream and top with more crushed and whole Mini Eggs
  • Serve – And enjoy!

TOP TIP: Some blenders may struggle with whole Mini Eggs so pop them in a freezer-bag and crush them with a rolling pin before blitzing with ice cream and milk.

Mini Egg Milkshake

FAQs about Mini Egg milkshake

How long will the milkshake keep for?

Once made, the milkshake it’s best to drink it straight away.

If you wait too long to drink the milkshake, the crushed Mini Eggs will settle in the bottom of the glass and that thick shake texture that the ice cream gives will become watery as it melts.

Do I have to use Mini Eggs?

No, you don’t. I love Mini Eggs but there are so many different types available now you can use which ever are ones are you favourites.

Some of my favourite swaps are Milky Bar eggs, Terrys Chocolate Orange eggs and Smarties eggs. Kit Kat eggs and Malteser Bunnies are great too – swap the vanilla ice cream for chocolate ice cream for these.

Can I use a different flavour ice cream?

Sure! I find vanilla ice cream works best as it lets the flavour of the Mini Eggs come through, but if you’re a chocolate lover swap out the vanilla for chocolate ice cream instead.

Whipped cream on top of a milkshake glass, coated in chocolate and dipped in crushed chocolate eggs

More Easter recipes to try

If you liked this Mini Egg milkshake recipe here are some other recipes that I think you’d enjoy…

Mini Egg Milkshake - Featured

Mini Egg Milkshake

Serves : 4 servings
Smooth and creamy, this Mini Egg Milkshake is an indulgent Easter treat with vanilla ice cream, Cadbury Mini Eggs, milk and chocolate sauce, you can whizz up a glass in a few minutes.
Prep Time 5 mins
Total Time 5 mins

Ingredients
 

Instructions
 

  • To decorate the glasses: Place the Mini Eggs into a freezer-proof bag and crush them with a rolling pin until they are small chunks. Pour the crushed Mini Eggs onto a plate.
    200 g Mini Eggs
  • Break the chocolate into pieces and place in a small microwave-proof bowl and gently melt in a microwave in 30-second blasts. Alternatively, place the bowl over a pan of simmering water and gradually melt the chocolate, stirring until smooth.
    50 g Cadburys Dairy Milk
  • Using a silicone pastry brush, paint the melted chocolate around the rim of the sundae glasses, then roll in the crushed Mini Eggs, ensuring you get a good coverage.
  • Pop the decorated glasses in the fridge to chill while you make the milkshake.
  • To make the milkshake: Place the remaining crushed Mini Eggs into the blender. or blender cup. Save a tablespoon of the Mini Eggs for later.
  • Add the vanilla ice-cream and milk into the blender, then blitz on high for 2-3 minutes until the milkshake is thick and frothy.
    150 g Vanilla Ice Cream, 100 ml Whole Milk
  • To assemble the milkshake: Remove the chilled sundae glasses from the fridge. Drizzle the chocolate sauce around the inside rim of the glasses, so that it drizzles down the sides.
    2 tbsp Chocolate Sauce
  • Pour in the blitzed milkshake leaving about 2cm room at the top for the whipped cream.
  • Add the double cream into a mixing bowl and whisk until it forms thick peaks. Be careful not to over-whip as the cream will become grainy. Use a piping bag and nozzle to pipe a swirl on top of the milkshake. Alternatively you can use squirty/ aerosol cream instead.
    100 ml Double Cream
  • Top the cream with the remaining crushed Mini Eggs, add a couple of straws and get stuck in!

Notes

How long will the milkshake keep for?
Once made, the milkshake it’s best to drink it straight away.
If you wait too long to drink the milkshake, the crushed Mini Eggs will settle in the bottom of the glass and that thick shake texture that the ice cream gives will become watery as it melts.
Do I have to use Mini Eggs?
No, you don’t. I love Mini Eggs but there are so many different types available now you can use which ever are ones are you favourites.
Some of my favourite swaps are Milky Bar eggsTerrys Chocolate Orange eggs and Smarties eggsKit Kat eggs and Malteser Bunnies are great too – swap the vanilla ice cream for chocolate ice cream for these.
Can I use a different flavour ice cream?
Sure! I find vanilla ice cream works best as it lets the flavour of the Mini Eggs come through, but if you’re a chocolate lover swap out the vanilla for chocolate ice cream instead.

Nutrition

Serving: 1 servingCalories: 527kcalCarbohydrates: 59gProtein: 6gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgSodium: 120mgPotassium: 190mgFiber: 3gSugar: 50gVitamin A: 678IUVitamin C: 1mgCalcium: 158mgIron: 1mg

DISCLAIMER

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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Hi I’m Lou

… Dessert obsessed baker, busy 9-to-5er, and the recipe developer and photographer behind Crumbs and Corkscrews. Based in the UK, I live in the beautiful Cotswolds. I’m so glad to have you here with me and I can’t wait for you to start trying some of my recipes.

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