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Easy no-churn Cadbury Creme Egg ice cream
Easy no-churn Cadbury Creme Egg ice cream recipe is delicious, simple to make and a great way to enjoy the favourite Easter treat. Only three ingredients and no ice cream maker required!
Servings: 6 servings (850-900 ml)
Ingredients
- 150 ml condensed milk - half a 397g can
- 4 Cadbury Creme Eggs
- 300 ml double cream
Instructions
- 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.
Notes
- Quantities are designed around a UK standard 300 ml pot of double cream and half a 397g can of condensed milk - so you use 197g 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.
- This recipe is 17 Weight Watchers Smart Points
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 370kcal | Carbohydrates: 34g | Protein: 3g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Cholesterol: 77mg | Sodium: 50mg | Potassium: 130mg | Sugar: 31g | Vitamin A: 800IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 0.1mg