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.
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.
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.