Easy no-churn Cadbury Creme Egg ice cream is delicious, simple to make and another great way to enjoy this popular Easter chocolate treat. Only three ingredients and no ice cream maker required!
Easy Creme Egg Ice Cream
This creme egg ice cream is no churn – meaning you don’t need an ice cream machine – and only has three ingredients.
It is also quick – hands on time is about 10 minutes.
This ice cream is far cheaper to make than buying from the store, which means more money for creme eggs!
The recipe uses one standard 300 ml carton of cream and half a 197 g can of condensed milk. This makes it easy to scale with no leftovers.
How to make easy no-churn Cadbury Creme Egg ice cream
Step one – Gather your three ingredients – 1 x 300 ml pot of cream, half a can of condensed milk and 4 creme eggs.
You will also need an electric whisk, a small pan, a spatula and a 1 litre (33 oz) freezer-safe tub.
Step two – Chop two of the creme eggs, put into the pan with the condensed milk, and gently heat until the chocolate has melted.
Step three – Set the mixture to one side and allow to cool.
Step four – Use an electric mixer and whip the cream until if forms soft peaks. There is no need for a stand mixer here; you can whisk by hand, or buy an electric mixer for less than £10.
Step five – Add the cooled chocolate mixture to the whipped cream.
IMPORTANT – The condensed milk and creme egg mix MUST be cold before you add it to the cream. Otherwise the whipped cream will collapse and it will not whip up again. Don’t be tempted to save time here; you will have to throw everything away and start again.
Step six – Gently fold together.
Step seven – Transfer the cream mixture to a freezer-safe plastic tub. Cut the remaining 2 creme eggs into 8 and stir through, keeping a few segments to garnish the ice cream with.
Step eight – Freeze overnight, then enjoy!
Easy Creme Egg ice cream – hints, tips and troubleshooting
Easy Creme Egg ice cream – hints, tips and troubleshootingQuantities are designed around a UK standard 300 ml pot of double cream and half a 197 g can of condensed milk.
Make this extra chocolatey by adding some dark chocolate to the condensed milk along with the creme eggs.
Decorate the ice cream with crushed mini eggs or other Easter chocolate before freezing.
This ice cream will keep for about 2 weeks in a domestic freezer before it starts to loose some of its texture.
Leftover condensed milk can be frozen and used for the next batch. Make sure that you either keep the tub upright or have a watertight lid, as condensed milk doesn’t freeze solid. It will seep out of all but the most tightly sealed containers and turn your entire freezer into a sticky mess.
Troubleshooting – The recipe went wrong
If the ice cream isn’t easily scoopable and silky smooth
- You have used evaporated rather than condensed milk – easily done – I’ve bought the wrong can in the store too.
- The condensed milk and creme egg mixture wasn’t completely cool when you added the whipped cream.
- You stirred in the condensed milk mixture rather than gently folded it.
The cream goes grainy
- This is usually because you have over whipped it. You can usually rescue it by adding a tablespoon of milk and whisking in on the slowest speed.
More Easy Creme Egg Recipes on Fuss Free Flavours
Easy no-churn Cadbury Creme Egg ice cream is delicious, simple to make and a great way to enjoy the favourite Easter treat. Only three ingredients and no ice cream maker required!
- 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. Heat gently, stirring until the eggs have melted and you have a smooth chocolate mixture.
-
Set to one side and allow to cool completely.
-
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 cold chocolate mixture and chopped eggs into the whipped cream until well mixed.
-
Spoon into a freezer-proof container, cover and freeze for 24 hours.
- Quantities are designed around a UK standard 300 ml pot of double cream and half a 197 g can of condensed milk.
- It is vital to let the chocolate and condensed milk mixture cool completely BEFORE you add it to the whipped cream.
- Keeps for 2 weeks in a sealed container in a domestic freezer - any longer than this and the texture will deteriorate.
- Leftover condensed milk can be frozen.
Nutritional Information
- This recipe is 17 Weight Watchers Smart Points
GET EASY, TASTY RECIPES FOR FREE WHEN YOU SUBSCRIBE!
Update Notes: This recipe was originally posted in 2014, but was rewritten and republished with new photos, step by step instructions and hints & tips in March 2019.
Katie Bryson
Wow how easy is that, and how deadly?!! Loving it Helen, think I might have to make that for Easter Sunday dessert!
Helen
I love my no churn ice cream recipes!
Jacqueline Meldrum
That looks gorgeous Helen. I’ve not made a no-churn ice cream for years. I really must make one soon, Cooper would love it. Pinned, Stumbled and Yummed x
Helen
no churn is the only way when you forget to freeze the bowl of the machine!
Michelle @ Greedy Gourmet
I’ve always wanted an ice cream machine but now only realise I don’t need it. Condensed milk? Oh yeah, baby!
Helen
You absolutely do not need one – I love my no churn ice cream!
Catie Kniess
What’s “double cream” to those of us in the US? Thank you!
Helen
Heavy cream.
Lynn
Oooh. That looks yummy – but I would have to have caramel eggs.
Helen
Now that is a good idea!
Kukd.com
That looks amazing! and no churn as well? I can die happy now.
Jolina - The Unlikely Baker
Being Canadian I never thought I’d say this (and I am sure I will jinx it but here goes) – it’s so dang warm right now I want to eat that ice cream off my screen! I love no churn ice cream. It doesn’t make me feel inadequate for not owing an ice cream maker haha. And this specially looks divine. And condensed milk – how can you go wrong. I just wonder though if they sell creme eggs outside of Easter. I never really paid attention. I guess I will find out out soon :) Lovely recipe!
Helen
Sadly no creme eggs after Easter – unless someone still has some.
tots2travel
That looks easy and fun and extremely tasty, fast, simple, lovely!
Helen
We adore no churn ice cream here.
Emily | Oat&Sesame
I think this would be such a special treat for Easter! There is something so magical about those eggs. Maybe it’s the memories of finding one in the egg hunt with their colorful foil wrappers.
Helen
Such a good treat, and also perfect for using up squashed eggs!
christine
I love creamy, chocolate-y, delicious ice cream recipes. I loved all the facts about Cadbury Eggs!
Helen
This one is so creamy, as well as so easy to make.
Jill
This is great. Love Cadbury eggs and ice cream so putting them together makes me happy :) And you’re right, the weather can be SO different at Easter depending on the year. I remember both snow and scorching hot Easters here in Ohio too!
Helen
I suppose Easter moves around so much that if you get an extreme of weather it can vary wildly.
Julia @ HappyFoods Tube
This is a great and easy ice cream recipe! Perfect for Easter! :)
Helen
It would be so easy to make a massive batch to fill the freezer.
Michelle Frank | Flipped-Out Food
A mountain made of Cadbury Eggs…I have to take a moment to dream about that. YUM. Growing up, no Easter was complete for me without my Cadbury Egg fix. And now you’ve gone and turned it into ice cream, so I’m quite certain that this addiction will continue—especially since this recipe is so easy!
Helen
A creme egg mountain is one worth climbing.
Lita Johnson
This is such a fun ice cream flavor! I love the cadbury eggs in here! Perfect for Easter! ?
Cathy
I love creme egg season, I really miss them when Easter has gone. This is a great idea to use them to make ice cream. I can indulge some more.