5 from 23 votes
This easy no churn Cadbury Creme Egg ice cream recipe has just three ingredients!
Easy no-churn Cadbury Creme Egg ice cream
Prep Time
10 mins
Freezing time
6 hrs
Total Time
6 hrs 10 mins

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!

Course: Dessert, Ice Cream
Keyword: Cadbury Creme Egg Ice cream recipe, ice cream
Servings: 6 servings (850-900 ml)
Calories: 370 kcal
Author: Helen Best-Shaw
  • 150 ml condensed milk
  • 4 Cadbury Creme Eggs
  • 300 ml double cream
  1. 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.

  2. Set to one side and allow to cool completely. 

  3. 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.

  4. Chop up the remaining 2 Cadbury Creme Eggs into small pieces.

  5. Fold the cold chocolate mixture and chopped eggs into the whipped cream until well mixed.

  6. Spoon into a freezer-proof container, cover and freeze for 24 hours.

Recipe Notes

Nutritional Information

Nutrition Facts
Easy no-churn Cadbury Creme Egg ice cream
Amount Per Serving
Calories 370 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 12g75%
Polyunsaturated Fat 2g
Cholesterol 77mg26%
Sodium 50mg2%
Potassium 130mg4%
Carbohydrates 34g11%
Sugar 31g34%
Protein 3g6%
Vitamin A 800IU16%
Vitamin C 1mg1%
Calcium 103mg10%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.