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5 from 2 votes

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!
Course Dessert, Snack
Cuisine American, Easter, Holiday, Ice Cream, Summer
Keyword Easy No Churn Creme Egg Ice Cream
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings
Calories 281kcal
Author Chrissie


  • 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