This Creme Egg Ice Cream is an easy no churn ice cream that you don't need an ice cream maker for. I love making no churn ice creams as they are so easy with minimal ingredients. I've gone all out with the Creme Egg theme by colouring half of this vanilla ice cream orange, and swirling it together with the cream coloured half. It looks just like the middle of a Creme Egg! The ice cream is also packed with chopped up Creme Eggs. This is such a fab dessert for Easter, or anytime of the year if you have some Creme Eggs to use.
Ingredient Tips & Equipment Information
- You will need sweetened condensed milk for this recipe, do not use evaporated milk as it will affect the final result.
- The best kind of cream to use is double cream, which has around a 48% fat content. As long as you are using a high fat content cream that will thicken when whisked, then this will not greatly affect the final result. Using single cream, or a lower fat cream, will affect the final result.
- It’s best to use an electric hand mixer, or a stand mixer, to whisk up the double cream. It will take much longer by hand and require a lot of work!
- For the best results, use a good quality food colouring for the orange coloured part of the ice cream. My favourite brands are Sugarflair and Pro Gel.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Creme Egg Ice Cream
To make the ice cream mix together the condensed milk and vanilla extract. In a separate bowl whisk double cream until thick, then fold it into the condensed milk mixture. Put half of the ice cream mixture into another bowl and colour it with orange food colouring.
Layer up the ice cream in your tub. Add blobs of the white and orange ice creams, and swirl them together using a butter knife. Then add chunks of chopped up Creme Eggs and Mini Creme Eggs. Keep layering the ice cream until you've ran out of mixture or the tub is full. Add more Creme Eggs on top to decorate.Then put it in the freezer for 4 hours, or ideally overnight.
For the full recipe with measurements, head to the recipe card at the end of this post.
Can you use evaporated milk instead of condensed milk?
No, you must use condensed milk for this recipe to work.
What container should you use?
I used a 2lb loaf tin purely for aesthetic purposes, however this recipe makes a little extra than fits in the tin. I would recommend a 2.5L plastic tupperware container with a lid, to prevent freezer burn. Or you can split the mixture between smaller containers if you don't have one big one.
Can you use heavy cream or whipping cream?
The best kind of cream to use is double cream, which has around a 48% fat content. As long as you are using a cream that will thicken when whisked, then this will not greatly affect the recipe. Do not use single cream, as it will affect the final result.
Do you need an electric mixer to make this recipe?
While you could whisk up the cream by hand, it will take a long time and be rather tiring! Therefore I do recommend using an electric mixer. It doesn't have to be an expensive stand mixer, a budget handheld electric whisk will do the job too.
Can this recipe be made gluten free or dairy free?
This recipe is already gluten free so you don't need to change anything! However please do check the labels of any products you use to avoid cross contamination. Unfortunately this recipe cannot be made dairy free.
How do you cut Creme Eggs in half?
The best way to do this is to use a large sharp knife, find the seal where the two halves of egg have been stuck together (sometimes there is a slight crack that can start off your cut), and saw the knife through the chocolate. Try not to just push down, as this can crack the chocolate. If is very likely that you won't get perfect halves for all of your eggs, but it doesn't matter as you want to chop them up anyway for this ice cream! Mini Creme Eggs chop in half much easier than the regular sized ones.
More tips for making the Creme Egg Ice Cream:
- Colouring part of the ice cream orange is totally optional, but it really does add to the Creme Egg effect!
- I used combination of Creme Eggs and Mini Creme Eggs, but you can use all the mini ones or all the regualr sized ones.
Troubleshooting
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
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More Creme Egg recipes...
Creme Egg Ice Cream (No Churn)
Ingredients
- 397 g Condensed milk
- 2 tsp Vanilla extract
- 600 ml Double cream
- 6 Creme Eggs
- 78 g Pack of Mini Creme Eggs
- Orange food colouring
Instructions
- Mix the condensed milk and vanilla extract together in a mixing bowl, use a whisk or a spoon
- In another mixing bowl, use an electric mixer to whip up the double cream to soft peaks
- Gently fold the cream into the condensed milk mixture using a spoon or spatula
- Put half of the ice cream mixture into another mixing bowl and add orange food colouring, mix until the desired shade is reached
- Layer up the ice cream in your chosen tub. Add spoonfuls of the white and orange ice creams, then swirl them together with a butter knife. Top with chopped up Creme Eggs and Mini Creme Eggs
- Keep on adding layers of swirled ice cream and chopped Creme Eggs, until you use up all of the ice cream
- Decorate the top with more Creme Eggs and Mini Creme Eggs
- Put the ice cream in the freezer overnight or for at least 4 hours
- Store in the freezer for up to 3 months
Notes
- You will need sweetened condensed milk for this recipe, do not use evaporated milk as it will affect the final result.
- The best kind of cream to use is double cream, which has around a 48% fat content. As long as you are using a high fat content cream that will thicken when whisked, then this will not greatly affect the final result. Using single cream, or a lower fat cream, will affect the final result.
- It’s best to use an electric hand mixer, or a stand mixer, to whisk up the double cream. It will take much longer by hand and require a lot of work!
- For the best results, use a good quality food colouring for the orange coloured part of the ice cream. My favourite brands are Sugarflair and Pro Gel.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
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