Easy No Churn Cadbury Creme Egg Ice Cream is delicious, simple to make and another great way to enjoy the favourite Easter chocolate treat.
This three ingredient no churn Cadbury Creme Egg ice cream is a winner – perfect for using up any squashed or melted Creme Eggs, but don’t wait for an imperfect egg, crack on and make some anyway!
How is Easy No Churn Cadbury Creme Egg Ice Cream made?
First, melt two Creme Eggs in condensed milk. Allow to cool.
Second, whip cream to the soft peaks stage.
Third, chop two creme eggs into small pieces.
Fourth, fold all the ingredients together, transfer to a suitable container and freeze. No ice cream machine or beating as it freezes needed!
Some 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.
Freeze leftover condensed milk for the next batch