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

How to make homemade Ice Cream with Cadbury Mini Eggs

1. First, let’s make the fudge swirl. In a microwave safe bowl, heat the heavy whipping cream until boiling.
2. Add the chocolate chips and stir to coat the chocolate chips in the heavy cream. Allow this to sit undisturbed for 5 minutes.
3. Slowly stir to combine the cream and chocolate. Once smooth, set aside.
4. 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.
5. While mixing slowly, add in the can of sweetened condensed milk and vanilla.
6. Fold in about 2/3 of the crushed cadbury eggs, reserving the rest for the top of the ice cream.
7. 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.
8. Top with the remaining ice cream and swirl the remaining fudge layer into the ice cream.
9. Freeze for at least 12 hours before serving.
10. 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 Rice Krispy Treats
• Cadbury Egg Bark 
• Cadbury Cake Pops

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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!

Course Dessert

Cuisine American

Keyword cadbury egg ice cream

Prep Time 20 minutes minutes

Cool Tim 12 hours hours

Servings 12 servings

Calories 340kcal

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!

Nutrition

Calories: 340kcal | Carbohydrates: 29g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 64mg | Sodium: 55mg | Potassium: 211mg | Sugar: 28g | Vitamin A: 769IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 0.1mg

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Give this Homemade Milkshake with Cadbury Eggs a try!

I LOVE a good milkshake! But unfortunately there aren’t a lot of great options where we live, so I started blending them up myself. And this Cadbury mini egg milkshake is *phenomenal.* It only takes a few minutes to blend up and is so flavorful and creamy that it’s almost ridiculous! If I had enough Cadbury eggs, I would make this every single night.

A few tips for making your Cadbury Egg Milkshake

This seems like a no brainer, but buy good vanilla ice cream when you make this! It really makes all the difference. I like to make these extra fancy by coating the inside and the edges of my glass with hot fudge and extra crushed Cadbury Mini Eggs. But that’s definitely not necessary!

What you need to make Cadbury Milkshakes at home

• Vanilla ice cream – I buy Tillamook vanilla ice cream, but you can use any vanilla ice cream you like. 
• Milk – I typically use 1% because that is what I have at my house, but you can use any grade you’d like. 
• Cadbury mini eggs, plus extra for garnish
• Hot fudge sauce – If you want to go the extra mile, you can make my homemade hot fudge! 
• Whipped cream, optional

How to make Cadbury Egg Milkshakes

1. Start by adding the vanilla ice cream and milk to a blender. Combine until smooth.
2. Once the ice cream mixture is smooth, add in the cadbury mini eggs to the blender and blend until desired consistency.
3. Drizzle hot fudge onto the inside of the serving glass and then spread some on the edge of the cup. Sprinkle with mini Cadbury egg crumbs, if desired.
4. Pour the milkshake into the glass and top with whipped cream and extra Cadbury mini eggs, if desired.
5. Enjoy!

Can I make Cadbury Egg Milkshakes with a different ice cream?

For sure! I love the way vanilla ice cream brings out the Cadbury Mini Egg flavor. But chocolate ice cream would also be delish in this!

Can I freeze the leftover milkshake?

If you have extra milkshake, you can stick it in an airtight container in the freezer for a couple of days but it is definitely best served fresh!

Other Frozen Treats

• Ice Cream Cookies
• Peppermint Ice Cream
• Oreo Ice Cream

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Cadbury Egg Milkshake

A creamy, decadent and EASY dessert that you can make from home in minutes! Cadbury Egg Milkshakes are egg-celent for any occasion! 

Course Dessert

Cuisine American

Keyword cadbury egg milkshakes

Calories 861kcal

Ingredients

• 2 cups vanilla ice cream
• 1/3 cup milk
• 1 cup cadbury mini eggs, plus extra for garnish
• 1/4 cup hot fudge sauce
• whipped cream, optional

Instructions

• Add the vanilla ice cream and milk to a blender. Combine until smooth.
• Add the cadbury mini eggs to the blender and blend until desired consistency.
• Drizzle hot fudge onto the inside of the serving glass and then spread some on the edge of the cup. Sprinkle with mini Cadbury egg crumbs, if desired.
• Pour the milkshake into the glass and top with whipped cream and extra Cadbury mini eggs, if desired.
• Enjoy!

Nutrition

Calories: 861kcal | Carbohydrates: 114g | Protein: 15g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 127mg | Sodium: 505mg | Potassium: 863mg | Fiber: 4g | Sugar: 86g | Vitamin A: 1245IU | Vitamin C: 2mg | Calcium: 475mg | Iron: 1mg

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Peppermint Ice Cream Recipe

It may sound childish, but I get positively giddy the first time I see peppermint ice cream pop up in the freezer section at the grocery store. It just screams, “Hi! The holiday season is here!” And man, I love that. But I also don’t love the actual flavor of the store bought stuff, which is why I created this homemade peppermint stick ice cream recipe for you! Now you can welcome the start of the holiday season whenever you want, from the comfort of your own home! 

In addition to being able to enjoy peppermint ice cream year-round, another benefit of this recipe is how freaking easy it is to make. You’re honestly not going to believe it! Whip this up in a matter of 10 minutes and then let it freeze for a long good while. Once it’s frozen, serve it up and enjoy! A holiday treat everyone will love that seems difficult to make, but was really, really easy instead? That’s my favorite.

Ingredients in Peppermint Ice Cream

• Whipping cream – You have to use freshly whipped cream for this ice cream to work! 
• Sweetened condensed milk
• Vanilla  – I LOVE the vanilla flavor paired with the peppermint bursts. But you could also use peppermint extract if you prefer! 
• Andes Peppermint Crunch baking bits
• Red food coloring – This is totally optional, I just love the look of it!

How to Make Peppermint Stick Ice Cream

1. In the bowl of a stand mixer or with an electric hand mixer, whip the whipping cream until stiff peaks form.
2. Slow the mixer and add in the sweetened condensed milk and vanilla, mixing until smooth.
3. Fold in the peppermint crunch baking bits.
4. Divide the batter in half. Dye one of the portions pink.
5. Fold the white and pink mixtures together gently until you have a swirled effect.
6. Gently pour into a 9×5 bread pan or the dish you plan on freezing your ice cream in.
7. Top with extra peppermint crunch baking bits.
8. Freeze for 12 hours before serving.
9. Enjoy!

Can I add mix-ins to homemade peppermint ice cream?

You sure can! In addition to the peppermint baking bits, you can add in mini chocolate chips or even white chocolate chips! I would steer clear of crushed candy canes because they will stay hard, but if you’re fine with that, go ahead!

What are some creative ways to serve this?

My favorite way to eat this is in a big bowl with a spoon – meaning it stands alone very well. But you could also serve this with hot fudge or over a brownie and it would be divine! Or, if you’d really like to impress, you can serve it sandwiched between two cookies like in this ice cream cookie sandwich recipe – yum!

More Peppermint Recipes

• Peppermint Meltaway Cookies
• Peppermint Bark

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Peppermint Ice Cream

I know it's almost Christmas when peppermint ice cream hits the shelves. But in case you can’t wait, now you can make it from home, too!

Course Dessert

Cuisine American

Keyword peppermint ice cream

Prep Time 10 minutes minutes

Freeze Time 12 hours hours

Servings 12 servings

Calories 243kcal

Ingredients

• 2 cups whipping cream
• 14 oz sweetened condensed milk
• 2 tsp vanilla
• 1 1/2 cups Andes peppermint crunch baking bits
• red food coloring

Instructions

• In the bowl of a stand mixer or with an electric hand mixer, whip the whipping cream until stiff peaks form.
• Slow the mixer and add in the sweetened condensed milk and vanilla, mixing until smooth.
• Fold in the peppermint crunch baking bits.
• Divide the batter in half. Dye one of the portions pink.
• Fold the white and pink together gently until you have a swirled effect.
• Gently pour into a 9×5 bread pan or the dish you plan on freezing your ice cream in.
• Top with extra peppermint crunch baking bits.
• Freeze for 12 hours before serving.
• Enjoy!

Nutrition

Calories: 243kcal | Carbohydrates: 19g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 56mg | Sodium: 53mg | Potassium: 161mg | Sugar: 19g | Vitamin A: 671IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 0.1mg

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The post Peppermint Ice Cream appeared first on Cookies for Days.