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
- 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.
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