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)
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Creme Egg Ice Cream for Easter
It had to be done. Creme Egg Ice Cream. No churn of course! Well… It is Easter after all… and Easter = Chocolate indulgence… right?
Not to mention that Creme Eggs seem to sum up Easter in a quick glance. The thick milk chocolate shell, encasing gooey, sweet white and yellow fondant… An instant connection, whether Cadbury or not. A photogenic dream that draws the eye in and allows the mouth to water. Okay… My photos didn’t quite meet my standards for this one… But hey! You get the picture.
Easter Ice Cream… A more decadent, less sweet way to eat Creme Eggs
Confession time… I’m actually not a huge fan of Creme Eggs on their own. They are ridiculously sweet. Yet every year, I am drawn to the red, yellow and blue shiny foil that temptingly covers what must be one of the most iconic Easter treats of all time. Along with pastel-coloured crunchy mini eggs, they have an unnerving ability to transport me back to childhood in an instant… When my taste buds were oblivious to the excess of sugar.
It is very rare that I now choose a Creme Egg over a chunk of dark chocolate, or a sumptuous cacao-filled Chocolate Truffle. But hidden inside a Creme Egg Mousse Cake or silky ice cream, it’s a different matter. It may be an even more decadent way to eat them, but the pairing with mousse, cream or ice cream tempers the sweetness and allows the cream egg to shine without it feeling over-sickly.
Why make your own Creme Egg Ice Cream?
Of course, Creme Egg lovers will already know that Creme Egg Ice Cream is available in the supermarket… So why bother making it? One simple reason… It’s WAY better. Not only is it richer and creamier, but you have complete control over flavour and sweetness too. Plus… it’s so easy, there’s very little convenience weighting either.
Why choose THIS No Churn Creme Egg Ice Cream recipe over the others?
Which brings me to a quick comparison with other recipes… And yes, my particular No Churn Creme Egg Ice Cream is not the only recipe out there… So, how do they vary and why choose this one over the others?
The Creme Egg to ice cream ratio
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!
One of the key differences between recipes, is how many Creme Eggs they contain in ratio to ice cream. While it is absolutely meant to be ice cream containing Cream Eggs, some are so heavily weighted towards the egg factor, that while they may look exceptionally ‘Creme Egg’, they are also exceptionally sickly. I have aimed for a greater ice cream balance in this recipe and a better sweetness balance too.
The flavour of the Ice Cream base
The ice cream base is the second main area of recipe difference. Some recipes use a straight cream-condensed milk-vanilla base… Others melt creme eggs into the condensed milk first. Having tested both… The plain vanilla was fine, but a little boring. The melted Creme Egg option made the whole thing excessively sweet.
The recipe shared here alternatively melts a little dark chocolate (as dark as you like) into the condensed milk, before adding to the whipped cream. This not only gives the ice cream element more depth and contrast, but tempers the sweetness that little bit further so that the ice cream can ‘manage’ the cream eggs.
Varying to taste…
Of course, if you want to go vanilla, simply leave out the melted chocolate. And if your sweet tooth is greater than mine, feel free to add more eggs. I won’t judge. 😁😘
What’s in my No Churn Creme Egg Ice Cream?
Like all no churn ice cream recipes, this one is very simple and contains just 4 key ingredients…
- Double Cream (aka ‘heavy’ cream) – whipped to soft peaks.
- Sweetened condensed milk
- Cream Eggs – In both standard and mini form (although using just the larger ones is fine).
- Dark Chocolate – The darker the better. As explained above, this serves to provide a depth of flavour to the ice cream base that tastes a little more sophisticated. (And I’m all for sophistication even in Creme Egg Ice Cream). But it also tempers the sweetness too.
The option to add a little alcohol…
Adding alcohol to ice cream isn’t always about adult rebellion… A little alcohol serves to lower the freezing temperature, meaning it doesn’t freeze as hard and is easier to scoop!
The amount of alcohol added does not have to be at a level that makes the ice cream ‘boozy’. (Although I would recommend throwing in some Baileys if you feel so inclined). A couple or three teaspoons of alcohol-based vanilla extract will add enough softness to make a difference.
Is Creme Egg Ice Cream gluten free?
Creme Egg Ice Cream made using the recipe shared here and with Cadbury Eggs is currently gluten free. The Creme Eggs are safe for people with Coeliac Disease (Celiac Disease). However as always, double-check all ingredient labels (including for dark chocolate and creme eggs) to make sure there is no risk of hidden gluten or ‘may contain’ warnings.
Is it possible to make Creme Egg Ice Cream dairy free and Vegan?
Yes! You may be surprised to learn that my Cream Egg Ice Cream (like most of my no churn ice creams) can also be made dairy free and vegan… Seriously. Check out my comparable Vegan No Churn Chocolate Ice Cream if you don’t believe it.
For the ice cream base, simply substitute the condensed milk and dairy cream for good quality dairy free sweetened condensed milk and a good-quality coconut cream/milk (with upwards of 65% coconut extract and preferably no guar or xanthan gum). I recommend condensed coconut milk from Nature’s Charm both for the size of the tin and the quality of its contents.
Make sure the dark chocolate used is suitable for a vegan diet. And find some gluten free-Vegan Creme Eggs… There are now several brands on the market… Mummy Meagz Chucky Eggs (confirmed gluten free) and The Considerit brand (which unfortunately may contain traces of gluten but is vegan)! You may also find some options from this creme eggs alternatives list.
Ready for No Churn Easter Creme Egg Ice Cream?
And that’s all there is to it… If you do make my Creme Egg Ice Cream, let me know. Leave a comment at the bottom, rate the recipe or tag me on social media with your ice cream pics… Find me on Facebook, Instagram, Twitter or Pinterest.
For lots more ice cream inspiration, head over to our dedicated Ice Cream Index… If it’s Easter that you need, we also have an Easter Index too! And for everything else? Yep! We have a foodie-friendly, fully photographed, categorised Gluten Free Recipe Index with hundreds of recipes at your service. All shared for free…
With my love
Other Easter Creme Egg Recipes at Gluten Free Alchemist
A bit more no churn ice cream inspiration…
Easter Creme Egg Ice Cream (No Churn)
- fridge and freezer
- sharp knife
- large airtight container
- 3 standard size Creme Eggs Chilled and then chopped
- 6 mini Creme Eggs minis or LESS or NONE as you prefer – Chilled and then halved/quartered –
- 397 g sweetened condensed milk = 1 standard tin (check weight)
- 40 g good quality dark chocolate chopped
- 500 ml/g double cream (heavy cream)
- 2 to 3 tsp vanilla extract optional
- Place the Creme Eggs in the fridge ahead of time to allow them to firm up. This will make it easier to chop without ending up in a sticky mess.
- Once chilled, chop the large Creme Eggs and cut the mini Creme Eggs in half/quarters and place back in the fridge until ready to add to the mix.
- Weigh the dark chocolate into a medium saucepan, and add the condensed milk. Melt together over a low heat, stirring frequently until smooth and combined.
- Remove from the heat and cool to room temperature, before placing in the fridge to chill.
Make the ice cream…
- In a large, cold bowl, whisk the cream until starting to thicken (but before it reaches soft peak stage).
- Add the chilled condensed milk-chocolate mix and vanilla and whisk again until the mixture forms soft peaks.
- Add and gently fold in the chopped standard-sized Creme Eggs and some of the Mini Creme Egg pieces (reserving a few for decoration). Try to maintain as much air in the ice cream batter as possible.
- Spoon into a freezer-safe airtight container and freeze for a minimum of 6 hours or over night.
- Enjoy xx
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist