This Easy No Churn Creme Egg Ice Cream is so easy to make with only 3 ingredients! It’s the perfect simple treat for spring featuring everybody’s favourite Easter candy – Cadbury Creme Eggs!
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Happy Sunday friends! I know, I know, I never post new recipes on Sunday but this Easy No Churn Creme Egg is SO good I just had to share it as a bonus recipe for you guys this week, especially since today I’m celebrating my THIRD BLOGIVERSARY! That’s right, The Busy Baker is 3 years old today, and what better way to celebrate than with ice cream, am I right?! Not to worry, I’ll be back this Monday, Wednesday and Friday with my regularly scheduled posts, but today? Today we eat ice cream and celebrate!
Back when we lived in Canada I was the proud owner of a Kitchen Aid Stand Mixer and the accompanying Ice Cream Maker attachment. I used to make homemade ice cream, frozen yogurt and sorbet all the time since the ice cream maker made it so easy. Since we moved to Europe I’ve managed to replace my Kitchen Aid Stand Mixer but living without an ice cream maker has had me reverting to store-bought ice cream again. And that’s just no fun at all.
Now while I don’t really discriminate when it comes to ice cream (I mean, who DOESN’T love a bowl of pretty much any flavour??), it is so nice to be able to make your own from scratch, not only to save money, but also to be able to customize it to your favourite flavours. Since spring is coming quickly, I’ve been dreaming about all the fun desserts I could make with everybody’s favourite Easter candy and I knew this Easy No Churn Creme Egg Ice Cream just HAD to happen. And boy, am I ever glad it did!!
Only 3 ingredients stands between you and this Easy No Churn Creme Egg Ice Cream, and the effort this recipe requires is absolutely minimal: just whip the cream, add the sweetened condensed milk, and crush up some Creme Eggs, swirling them in to create that gorgeous Creme Egg pattern, and freeze for several hours. That’s IT!
And you don’t even need any special tools or kitchen gadgets for this recipe beyond a stand mixer or hand mixer, a good sturdy loaf pan for freezing the ice cream, and a good ice cream scoop for serving! I’ve added a list of my favourite kitchen gadgets for this recipe below in case you’re interested (Amazon affiliate links):
My favourite ice cream scoop (it also works great for portioning cupcake or muffin batter!)
My favourite KitchenAid Stand Mixer
My favourite Hand Mixer
My favourite loaf pan (comparable)
I’ve modified this recipe from my friend Allie’s basic No Churn Vanilla Ice Cream on her site Baking a Moment. It’s truly a fantastic recipe that can be made with any add-ins you like, and since I’ve been making it for years I can honestly say that this Easy No Churn Creme Egg Ice Cream version of it is my best yet! I sure hope you give it a try!
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I hope you love this Easy No Churn Creme Egg Ice Cream as much as we do! Let me know in the comments below, what other No Churn Ice Cream recipes would YOU like to see on thebusybaker.ca this year?
Looking for even more delicious spring recipes? Before you grab the recipe for this Easy No Churn Creme Egg Ice Cream at the end of this blog post, check out these delicious recipes below!
These Vanilla Bean Cupcakes with Fluffy Vanilla Bean Mascarpone Buttercream Frosting are SO delicious and the perfect cupcake for vanilla lovers!
These Strawberry Swirl Cupcakes with Fresh Strawberry Buttercream are the perfect dessert for Strawberry season!
These Soft and Chewy Red Velvet Sugar Cookies are PERFECT for Valentine’s Day, or any day!
KITCHEN TOOLS I RECOMMEND:
Easy No Churn Creme Egg Ice Cream
- 2 cups whipping cream, cold
- 1 14-oz can sweetened condensed milk
- 8 Creme Eggs, chopped and crushed
- Whip the whipping cream on high speed until soft peaks form.
- Gently fold in the sweetened condensed milk a little bit at a time until well combined.
- Prepare a loaf tin, lining it with parchment paper.
- Add the whipped cream mixture by the spoonful to the loaf tin, adding the chopped Creme Eggs throughout and swirling gently with a knife to distribute them evenly (it's best to add the cream and Creme Eggs in layers to ensure even distribution).
- Add the tin to the freezer for at least 5 hours (5-8 hours usually does it, depending on the temperature of your freezer) and serve when the ice cream is hard enough to be scooped out with an ice cream scoop.
- Store in the freezer in an airtight container for up to 3 months.