This easy no churn Cadbury Creme Egg ice cream recipe has just three ingredients!
Did you know that Easter can fall anytime during a period of over a month between 22nd March and the 25th of April?
With such a range of dates the weather can vary radically. My parents have a photo of me making a snowman one Easter Sunday, and in contrast I also can well remember the year that my chocolate eggs melted in the sun.
Whenever Easter falls this easy three ingredient no churn Cadbury Creme Egg ice cream should be a winner – it is perfect for using up any squashed or melted eggs too!
Firstly a few eggsllent Creme Egg Facts!
- Cadbury’s Creme Egg is the best-selling chocolate single between January-Easter each year
- The Cadbury factory in Bournville can produce 1.5 million Creme Eggs a day
- 10 million people in the UK will eat a Creme Egg this year
- If you laid all the Cadbury Creme Eggs made in a year from end to end, it would stretch from Bournville to Sydney, Australia
- If all the Cadbury Creme Eggs made in a year were stacked on top of each other, the pile would be ten times higher than Mount Everest
- 150 ml condensed milk*
- 4 Cadbury Creme Eggs
- 300 ml double cream
- Put the condensed milk and 2 of the Cadbury Creme Eggs into a small saucepan and heat gently stirring until the eggs have melted and you have a smooth chocolate mixture. Set to one side and allow to cool.
- Using an electric mixer whip the cream until it holds a peak, but is still soft – if you over whip it, add some milk to soften it.
- Chop up the remaining 2 Cadbury Creme Eggs into small pieces
- Fold the condensed milk mixture and chopped eggs into the whipped cream until well mixed.
- Dollop into a freezerproof container, cover and freeze for 24 hours.