Cadbury Egg Ice Cream
A no-churn ice cream that is easy, creamy, and yummy! Filled with cadbury and fudge swirl, Cadbury Egg Ice Cream is every bunny’s favorite!
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You’ll LOVE this Cadbury Egg ice cream
I love homemade ice cream, but I hate how many hoops you often have to jump through to make it. But that’s no longer an issue with this no-churn cadbury egg ice cream. You can quickly whip this up in about 20 minutes without needing to remember to freeze a special bowl or buy fancy salts! Simply make the fudge, mix up the ice cream mixture and pour into a container! Pop it into the freezer, wait for it to set up and you’re good to go. One bite of this cadbury egg ice cream and you’re going to consider making it your Easter dessert for the rest of time.
Ingredients needed to make Cadbury Egg Ice Cream
Ice cream
- Heavy whipping cream
- Sweetened condensed milk
- Vanilla
- Crushed mini cadbury eggs – You can roll over these with a rolling pin to crush them.
Fudge swirl
- Heavy whipping cream
- Chocolate chips – Use whatever brand you’d like. I typically use ghirardelli!
How to make homemade Ice Cream with Cadbury Mini Eggs
- First, let’s make the fudge swirl. In a microwave safe bowl, heat the heavy whipping cream until boiling.
- Add the chocolate chips and stir to coat the chocolate chips in the heavy cream. Allow this to sit undisturbed for 5 minutes.
- Slowly stir to combine the cream and chocolate. Once smooth, set aside.
- In the bowl of a stand mixer, or with an electric hand mixer, whip the whipping cream on high speed until the cream has thickened and stiff peaks form.
- While mixing slowly, add in the can of sweetened condensed milk and vanilla.
- Fold in about 2/3 of the crushed cadbury eggs, reserving the rest for the top of the ice cream.
- Pour half of the ice cream into your desired container and then drizzle and swirl half of the cooled fudge layer into the ice cream.
- Top with the remaining ice cream and swirl the remaining fudge layer into the ice cream.
- Freeze for at least 12 hours before serving.
- Enjoy!
How should I store my homemade ice cream with Cadbury Eggs?
Store any leftover ice cream covered in the freezer for up to 1 week!
What are some other additions I can make to this homemade ice cream?
First, it’s worth noting that this ice cream completely stands on its own. But if you’re looking to make it a little fancier, try topping it with extra Cadbury mini eggs, hot fudge, caramel, or whipped cream. You can also eat it with warm brownies or drizzle warmed peanut butter over the top!
More ways to eat a Cadbury Mini Egg
Cadbury Egg Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 14 oz (1 can) sweetened condensed milk
- 2 tsp vanilla
- 2 cups crushed mini cadbury eggs
Fudge swirl
- 1/3 cup heavy whipping cream
- 1 cup chocolate chips
Instructions
- First, let’s make the fudge swirl. In a microwave safe bowl, heat the heavy whipping cream until boiling.
- Add the chocolate chips and stir to coat the chocolate chips in the heavy cream. Allow this to sit undisturbed for 5 minutes.
- Slowly stir to combine the cream and chocolate. Once smooth, set aside.
- In the bowl of a stand mixer, or with an electric hand mixer whip the whipping cream on high speed until the cream has thickened and stiff peaks form.
- While mixing slowly, add in the can of sweetened condensed milk and vanilla.
- Fold in about 2/3 of the crushed cadbury eggs, reserving the rest for the top of the ice cream.
- Pour half of the ice cream into your desired container and then drizzle and swirl half of the cooled fudge layer into the ice cream.
- Top with the remaining ice cream and swirl the remaining fudge layer into the ice cream.
- Freeze for at least 12 hours before serving.
- Enjoy!
