This Cadbury Creme Egg ice cream is no churn and surprisingly easy to make.
You'll whip cream, condensed milk and vanilla to produce creamy, light ice cream, then load it with Creme Eggs and freeze. The result is divine.
Obviously, this is an incredibly decadent dessert, but Easter is the time for chocolate overload, right?
Here's how to make Cadbury Creme Egg ice cream.
Ingredients
- 600 ml (1.3 pint) whipping cream (heavy cream)
- 200 g (7.1 oz) condensed milk
- 1 tbsp vanilla extract
- 6 Cadbury Creme Eggs roughly chopped
- 7 Cadbury Creme Egg Minis halved
Equipment
- Mixing spoon
- 1.5 litre freezer-safe container with lid
Instructions
Put the cream in a mixing bowl.
Whisk to soft peaks.
Add the vanilla and condensed milk.
Whisk again.
Add the chopped Creme Eggs. Note - it's best to add them well scattered so that they don't clump together.
Gently fold into the cream, ensuring they're evenly spread through the ice cream.
Spoon the mixture into the container and level off.
Place halved Cadbury Creme Egg Minis on top.
Replace the lid and freeze for at least 4 hours until firm.
Scoop into bowls and enjoy.
Pointers, tricks and troubleshooting tips for the perfect Cadbury Creme Egg ice cream
Is Cadbury Creme Egg ice cream easy to make?
This indulgent ice cream is super simple to make - no churning and no getting the ice cream in and out of the freezer for stirring sessions.
All you need to do is whip some whipping cream to soft peaks, add the vanilla extract and condensed milk, whisk again, then finish off by folding in some chopped-up Creme Eggs. Then once the mixture is in the container, add a few final mini Creme Eggs on top and you're done.
The hardest part of this recipe is waiting for it to freeze! The ice cream needs at least 4 hours to set and then it's ready for you to tuck in. Yum!
Will I need any special equipment to make Cadbury Creme Egg ice cream?
You should be able to find everything you need in the average kitchen.
I used an electric hand whisk to whip my cream as it's much quicker. You could use a free-standing mixer or whisk by hand if you have time for an arm work out!
As you whip up the cream it will become really airy and light so you'll need to use a nice big bowl to give the cream plenty of space to expand.
Another important thing you'll need is a freezer-safe container to store your ice cream in. This recipe makes enough to fill a 1.5-litre container (a 2 litre container would work fine too). There's a little variation in the volume of ice cream this recipe makes, depending on how much air you whip into the cream.
When you head down to the recipe card below you'll find a full list of suggested equipment.
Where can I buy Cadbury Creme Eggs?
Cadbury Creme Eggs are easy to find in most supermarkets or online. You should also be able to find the Creme Egg Minis pretty easily too.
Obviously, they're mainly an Easter chocolate, but you tend to be able to find them from soon after Christmas, right through the summer at least!
Is Cadbury Creme Egg ice cream suitable for vegetarians?
Yes, this Cadbury Creme Egg ice cream is totally suitable for vegetarians as it contains no meat, poultry or fish products.
When cooking for someone with specific dietary needs it's always a good idea to check the labels on things just to make sure, as brand ingredients can vary from country to country and new ingredients may be introduced over time.
Is Cadbury Creme Egg ice cream suitable for vegans?
Unfortunately, this recipe is not suitable for vegans as it's made from mostly dairy, and the Cadbury Creme Eggs themselves also contain milk.
Why not give my vegan Neapolitan ice cream a go instead? Add some vegan Easter treats to make it eggstra special.
Is Cadbury Creme Egg ice cream gluten-free?
This recipe doesn't have any flour or wheat-based products in so if the ingredients are followed it should be gluten-free.
At the time of writing (Fab 2021), UK Creme Eggs do not appear to carry an allergy warning for wheat/gluten. However, depending on the country, Creme Eggs may carry a "May contain wheat" label, meaning they are not suitable for someone who needs to completely avoid gluten.
Double check the label on your Creme Eggs and all other ingredients to make certain.
Is Cadbury Creme Egg ice cream keto-friendly?
This Creme Egg ice cream is too high in carbohydrates to be workable for a keto diet.
Is Cadbury Creme Egg ice cream healthy?
Cadbury Creme Egg ice cream is an indulgent treat, high in fats and sugar. It should be enjoyed in a sensible portion as a treat, not as an everyday snack.
Is Cadbury Creme Egg ice cream safe to eat while pregnant?
There is nothing in this recipe that would usually pose a risk to pregnant people, as long as all the ingredients are in good condition and the ice cream is prepared hygienically. Be sure to use pasteurised dairy (most brands are, but it's a good idea to check, as the NHS explains).
Whenever cooking for at-risk groups like a pregnant person, small children, or older people it's particularly important to practice good food hygiene, especially with a recipe like this that isn't being cooked. The Food Standards Agency has some helpful information and guidance on their website if you want to check best practices and brush up on your skills.
If you have any concerns or questions please speak to a qualified health professional as A Mummy Too does not give medical advice.
What goes well with Cadbury Creme Egg ice cream?
This ice cream is a real treat on its own for an Easter dessert. You could make it even more decadent and serve a small portion with an Easter Mini Egg blondie, or chocolate Easter cookie.
How should I store Cadbury Creme Egg ice cream?
As this is an ice cream, it obviously needs to be kept in the freezer. Pop the date you made the ice cream on the lid so you know when to use it up by (2 months from the date you made it).
When you first put your ice cream into the freezer, try and put it to the back where it's coldest, so that your ice cream freezes quickly.
How long does Cadbury Creme Egg ice cream keep?
This ice cream will keep for a couple of months in the freezer. It never lasts that long in our house, though!
Why is my Cadbury Creme Egg ice cream too hard to scoop?
When ice cream is in the freezer for a long time it can become really hard - well, it is frozen!
Some store-bought ice creams will have ingredients in them such as gelatin or locust bean gum that reduce this and keep it soft, but we've kept our ice cream nice and simple.
If you find your ice cream is too hard to scoop, you can leave it on the side for a bit to soften.
Another trick that might help would be to warm your ice cream scoop in a cup of hot water, dry it off with a clean tea towel before going in for a scoop. Repeat the process for each scoop, if necessary.
Can I make Cadbury Creme Egg ice cream in a different quantity?
If you want to make more or less of this gorgeous Creme Egg ice cream then you can.
When you head down to the recipe card below you'll see the servings are set to 10 which makes enough to fill a 1.5 litre container.
To change the amounts, all you need to do is click on or hover over the number of servings and a little slide bar will pop up. Move the slider up or down to get the amount you want to make.
Keep in mind you'll need an appropriately sized container, so smaller if you're making less, or perhaps 2 if you're making more! There's a little variation in the volume of ice cream this recipe makes, in any case, depending on how much air you whip into the cream.
Can I make Cadbury Creme Egg ice cream in a stand mixer such as a KitchenAid or Kenwood Mixer?
A free-standing mixer like a KitchenAid can be really handy when making recipes like this. There is quite a bit of whisking involved, so the mixer can do it all for you using the ballon whisk attachment.
When using a mixer, do be mindful not to over whip your cream. We're looking for soft peaks, so they are just starting to hold their shape, but begin to melt back into themselves after a rest. It's easy to overdo it, so slow your mixer down as soon as the cream shows signs of thickening and pause regularly to see how your cream is doing.
Depending on the size of your mixer bowl you may need to whip the cream in batches as it does expand quite a bit, becoming lovely and light and airy.
I'd recommend folding the Creme Egg pieces in by hand as otherwise they'll probably get stuck in the whisk.
Can I make Cadbury Creme Egg ice cream with a food processor?
A food processor wouldn't be appropriate for making this ice cream, as you need to whip the cream and other ingredients to incorporate air, which will not happen enough if you blend them.
Can I make Cadbury Creme Egg ice cream in an ice cream maker?
This is a no-churn recipe, so we're adding all the air and lightness to the ice cream by whipping the cream first. This means there's no need to use an ice cream maker.
However, if you have an ice cream maker you can of course use it to make this Cadbury Creme Egg ice cream. In fact, it could have you enjoying your ice cream much quicker.
You won't need to whip your cream if using an ice cream maker, just pour the cream, condensed milk, and vanilla into the pre-chilled bowl, before setting it to churn. I would suggest churning, following your machine's instructions, and then add the cream egg chunks right at the end.
Most home ice cream machines have quite a small capacity so you will probably need to adjust the recipe to make less, so it will fit in your machine. Remember that it expands a lot during churning and also needs room to stir, so don't fill your bowl more than half way or whatever maximum level the manufacturer recommends (there's usually a max fill line marked on the inside of the bowl).
How can I make sure my Cadbury Creme Egg ice cream is perfect?
There's not much to this recipe that can go wrong. Once everything is whipped together it's just a case of being patient and waiting for your ice cream to freeze.
Be careful not to over whip the cream, we just need lovely soft peaks to be forming, not stiff or buttery cream, and once you add in the condensed milk and vanilla again, you just want to make sure you bring it back to soft peaks.
Make sure to chop up the Creme Eggs too. This can get a bit sticky but means you get lovely swirls of the creme throughout the ice cream with chunks of chocolate too.
When you add the chopped Creme Eggs to the ice cream, scatter them around the bowl so that they don't stick together in a lump. If they do, just gently separate them with a spoon so that they distribute evenly.
How can I add/change the flavours in this ice cream?
It's really easy to play around with the flavours in this ice cream.
Once you've got the hang of the base recipe of whipped cream and condensed milk, you can use different flavourings and toppings to create all sorts of yummy flavours.
Mint extract with chocolate chunks would be a classic, or strawberry extract with freeze-dried strawberry pieces mixed through. You could add a few drops of food colouring if you like to enhance the look - this can actually seem to enhance the flavour experience, since we eat with our eyes before our palate!
Let me know what delicious combinations you can come up with.
Print this Cadbury Creme Egg ice cream recipe
Cadbury Creme Egg Ice Cream
Ingredients
- 600 ml (1.3 pint) whipping cream (heavy cream)
- 200 g (7.1 oz) condensed milk
- 1 tbsp vanilla extract
- 6 Cadbury Creme Eggs roughly chopped
- 7 Cadbury Creme Egg Minis halved
Equipment
- Mixing spoon
- 1.5 litre freezer-safe container with lid
Instructions
- Put the cream in a mixing bowl. Whisk to soft peaks.
- Add the vanilla and condensed milk. Whisk again.
- Add the chopped Creme Eggs. Note - it's best to add them well scattered so that they don't clump together. Gently fold into the cream, ensuring they're evenly spread through the ice cream.
- Spoon the mixture into the container and level off.
- Place halved Cadbury Creme Egg Minis on top.
- Replace the lid and freeze for at least 4 hours until firm.
- Scoop into bowls and enjoy.
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