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hard boiled egg ice cream, in chocolate flavor, in a clear container. A carton of eggs is in the background.

Hard Boiled Egg Ice Cream

Chrysti Benner
This silky smooth, rich, chocolatey ice cream is made with a surprise ingredient: hard boiled eggs! A great way to use up leftover Easter eggs or simply add some more protein to your dessert, this indulgent ice cream is sure to be a hit!
Be sure to see the notes below regarding different preparation options.
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Prep Time 15 minutes
Freezing Time 1 day
Course Dessert
Cuisine American
Servings 4 Servings
Calories 177 kcal

Equipment

Ingredients
  

  • 4 hard boiled eggs (peeled)
  • 1/2 cup milk
  • 1/3 cup sugar
  • 1/4 cup cocoa powder
  • 1 1/2 teaspoon vanilla extract
  • 1/4 teaspoon caramel extract (optional, but adds nice depth of flavor)
  • 1 pinch salt

Instructions
 

  • In a blender, combine eggs and milk. Blend until pale yellow and creamy.
  • Add sugar, cocoa powder, vanilla extract, caramel extract (if using), and salt. Blend until mixture is smooth and all ingredients are incorporated, scraping down the sides of the blender jar as needed.

Ninja Creami Instructions:

  • Pour mixture into a Ninja Creami pint container and close its lid. Transfer to a level surface in your freezer and let freeze for at least 24 hours.
  • Remove pint from freezer, take off its lid, and place the container into the outer bowl of the Ninja Creami. Secure the outer bowl into the machine. Press the Ice Cream button and allow the cycle to complete.
  • Remove the pint from the machine and check the ice cream's texture. If the ice cream is crumbly, place it back into the machine and press the Re-spin button. If it's still crumbly after that, add a tablespoon of milk and use the Re-spin cycle once more. It should be smooth and creamy when it's ready!

Ice Cream Maker Instructions:

  • Ensure that your machine's freezer bowl has been in the freezer for at least 24 hours.
  • Pour the mixture into your machine's freezer bowl while the dasher is in motion. Allow the dasher to churn and freeze the mixture until a soft-serve consistency is achieved (see notes below). This usually takes about 20-30 minutes.

Notes

For Ice Cream Machine:
  • As written, this recipe will yield approximately 1 3/4 cups of liquid ice cream base. This is enough liquid to satisfy the minimum requirement for many traditional ice cream machines, but check your specific model to make sure it's enough for the dasher to churn. You can double the recipe if needed, or if you prefer to make a larger amount of ice cream.
  • Once the ice cream has reached soft serve consistency, it can be enjoyed at that stage or you can transfer it to an ice cream storage container and freeze it a few hours more to firm it up to a scoopable texture.
For Ninja Creami Machine:
  • If serving leftovers of the ice cream, I recommend letting the pint container sit out at room temperature for 10-15 minutes to soften before scooping.
Recipe inspired by Natasha's Kitchen.

Nutrition

Calories: 177kcalCarbohydrates: 22gProtein: 8gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 190mgSodium: 85mgPotassium: 193mgFiber: 2gSugar: 19gVitamin A: 309IUCalcium: 70mgIron: 1mg
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