Instructions
• BEAT cold heavy whipping cream and vanilla extract with a stand mixer or hand mixer in a large bowl. Whip the cream until stiff peaks form.
• FOLD in cold Eagle Brand Sweetened Condensed Milk until just combined, creating a smooth and creamy ice cream base.
• POUR half of the vanilla ice cream base into the bottom of a standard-sized loaf pan. Sprinkle half of the crushed mini eggs evenly over the base. Repeat with the other half of ice cream base and mini eggs.
• PLACE the loaf pan in the freezer and chill for at least 5 hours, or until firm and ready to serve.
• REFRIGERATE for at least 4 hours
Recipe Credit: @bakedwithlovebyivy
