Lighter: Use a light or low-fat can of sweetened condensed milk instead of the regular kind, and reduce the mini eggs to approximately 1 cup. Heavy whipping cream cannot be substituted because lighter creams will not whip.

Creme Egg Ice Cream - An Easy No Churn Recipe for Easter Creme Egg Ice Cream - An Easy No Churn Recipe for Easter

R&R Ice Cream UK Ltd,Part of the Froneri Group,Leeming Bar,United Kingdom,DL7 9UL.Unit D,Baldonnell Business Park,Baldonnell,Co. Dublin. I’m going to guess that it is the fondant in this that makes the ice cream so smooth but holy cow this stuff is good and I’m not even that big of a Cadbury Crème Egg fan. Start by chopping the crème eggs. Typically I keep the eggs in the freezer for about an hour before chopping them, it makes the job a little less messy! When I asked the one girl why she doesn’t just make the recipe herself, photograph it, then post her own photo…she told me IT WAS TOO HARD.Silky, creamy no churn Creme Egg Ice Cream. Super-easy to make. Just 4 key ingredients. The perfect Easter dessert treat. (Post includes advice on how to make Vegan too) Step two –Chop two of the creme eggs, put into the pan with the condensed milk, and gently heat until the chocolate has melted. In one bowl gently stir through the melted chocolate. In the second, add a few drops of orange food colouring, mixing until it looks like the same colour as the ‘yolk’ of your Creme Eggs. Chop three cream eggs into small pieces and add these to the third bowl, mixing well. Step one – Gather your three ingredients – 1 x 300 ml pot of cream, half a can of condensed milk and 4 creme eggs. When folding in the crushed-up mini eggs, be careful not to beat the air out of the mixture. Gently fold them in with a metal spoon or spatula.

Egg Ice Cream (No Churn Recipe) - Dash for Dinner Mini Egg Ice Cream (No Churn Recipe) - Dash for Dinner

Cadbury Creme Egg Ice Cream: Substitute the mini eggs for Cadbury Creme Eggs, using the smaller ones if you can find them. Cut them in half just before adding them to the vanilla ice cream mixture. There is no ice cream maker needed! Since it's a no-churn recipe you'll just need an electric mixer to whip the cream - no special equipment is required. You will also need an electric whisk, a small pan, a spatula and a 1 litre (33 oz) freezer-safe tub. This is the first Ice Cream recipe I have shared on my blog so I know I had to make it EPIC! And what is more epic than Crème Eggs? This Crème Egg Ice Cream is chocolate flavoured with hidden mini crème eggs and crème eggs on top. It is also no churn so it is super easy to make.Sweetened condensed milk, double cream, and crushed mini eggs are combined in this delicious homemade mini egg ice cream! Next, whip 2 cups of heavy whipping cream until stiff peaks are formed. Using a spatula, fold in the can of sweetened condensed milk until combined. And should you really want to go for it on the morning sweet treats, serve with dipping chocolate for an extra naughty breakfast affair. This ice cream will keep for a couple of months in the freezer. It never lasts that long in our house, though! Why is my Cadbury Creme Egg ice cream too hard to scoop? Next I added in mini Crème Eggs. I just added these in whole but if you prefer you can cut them into halves and quarters before you add them. You also don’t need to use the mini Crème Eggs you can use normal sized ones if you prefer. Add these to the mixture and fold through using a spatula. Related Posts

Easter Egg Sundae - A Mummy Too

In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy whipped cream until stiff peaks form. Using a spatula, fold in the condensed milk until combined. Add all but a sprinkling of the chopped creme eggs and stir them in. Whip together milk, ice cream and Creme Eggs in a blender and then decorate however your heart desires. Serve in Kilner jars and try topping with whipped cream, caramel, chocolate sauce and even more Creme Eggs – mini versions work well here. And then there are the options of chopped nuts, fudge pieces, chocolate vermicelli… We could go on… While no churn ice cream recipes are all made using a combination of cream with condensed milk, the number of added Creme Eggs varies. But sometimes, less is more! 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. Chocolate – A regular bar supermarket own brand chocolate or chocolate drops is fine. You are going to melt it, so it doesn’t matter what form it comes in. I’ve used milk chocolate, but you can use dark, white or a mixture.All you do need is a large mixing bowl , electric whisk or stand mixer with a whisk attachment, and a freezer-safe container (I like using a loaf tin ). 🔪 How to make mini egg ice cream Reconstituted MILK Powder, Sugar, Hydrogenated Vegetable Oil (Palm Oil), Butter Cream & hazelnut Paste (8%) (sugar, vegetable oil (sunflour), HAZELNUTS, skimmed MILK powder, WHEY powder, HAZELNUT grits, wafer (WHEAT flour, vegetable oil (palm), salt, BARLEY malt extract, baking powder: sodium bicardonate), low fat coca powder, emulsifier: SOYlecithin, flavours, antioxidant, rosemary extract. May contain traces of EGGS, other NUTS, PEANUTS), Butter (MILK), Cream (MILK), Stabiliser (mono & diglycerides of fatty acids E471, guar gum E412, xanthan gum E415, lotus bean gum E410), Colour E160C, Natural Flavour Reconstituted MILK Powder, Sugar, Hydrogenated Vegetable Oil (Palm Oil), Butter (MILK), Cream (MILK), Stabiliser (mono & diglycerides of fatty acids E471, guar gum E412, xanthan gum E415, lotus bean gum E410), Colour E160C, Natural Flavour