Easy No Churn Creme Egg Ice Cream
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!
Servings 6 servings
Calories 281kcal
Ingredients
- 2 cups whipping cream, cold
- 1 14-oz can sweetened condensed milk
- 8 Creme Eggs, chopped and crushed
Instructions
- 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.
Nutrition
Serving: 1serving | Calories: 281kcal | Carbohydrates: 3g | Protein: 2g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 109mg | Sodium: 31mg | Potassium: 60mg | Sugar: 1g | Vitamin A: 1166IU | Vitamin C: 1mg | Calcium: 54mg