I know this is another cadburys cream egg post but I had a large box of them that I needed to use up before I made a total pig of myself and just ate them all. So last time I gave you easy cadburys cream egg brownies and this time I am sharing this super simple Cadburys Cream Egg Ice Cream.
I know it’s still a little cold outside for ice cream but if you are anything like me then you simply just curl up in front of the fire to enjoy the delicious frozen treat anytime of the year. And because cadburys cream eggs are only available before and during Easter in the UK, this ice cream can only be made at this time of the year. I guess you could stock up for use later in the year but I am all about the instant gratification!
I could have easily just made a vanilla or chocolate ice cream with chopped up cream eggs in it but I wanted that real cadburys cream egg flavour in this ice cream. To achieve this I melted 3 cream eggs down, fondant and all, into a liquid and added it to the cream base before churning it into ice cream.
This ice cream is a super simple base that requires no egg yolks and therefore no need to cook the base. Speeding up the process so much. It only requires a few hours chilling instead of the 6 to 12 hours a cooked egg base requires.
Considering this ice cream is not egg yolk based it is super creamy and smooth and you really can’t tell the difference. The only thing that will give it away is this ice cream will freeze a little harder than a full custard one will and will need to be taken out 10 minutes before serving to soften a little bit. But apart from that this Cadburys Cream Egg Ice Cream is ace!
Cadburys Cream Egg Ice Cream
- 240 milliliters semi skimmed / half fat milk (1 cup)
- 1/2 teaspoon sea salt
- 100 grams granulated sugar (1/2 cup)
- 13 grams cocoa powder (1/8 cup)
- 480 milliliters double / heavy cream - place 2 tablespoons to one side (2 cups)
- 6 cadburys cream eggs - 3 for melting & 3 for breaking
- Use a couple cream eggs for decoration (Optional)
- Pre freeze your ice cream maker bowl in accordance with the manufacturers instructions.
- Pour the milk, salt and sugar into a large jug or medium sized mixing bowl and gently whisk it until the sugar and salt have dissolved into the milk.
- Add in the cocoa powder and gently stir in to the milk mixture.
- Pour in the cream minus the 2 tablespoons and whisk until you have a nice smooth mixture.
- In a small bain-marie or in the microwave gently melt 3 of the cadburys cream eggs. You may find it easier to cut them up before melting. Add in the 2 tablespoons of cream that you have put aside and mix in.
- Allow the melted cream eggs to cool a little then add them to the cream mixture and mix them in until fully incorporated.
- Place the mixture into the fridge for a minimum of 2 hours.
- Once ready to make the ice cream, take your cream mixture out of the fridge and give it a good stir.
- Pour the cream mixture into your ice cream maker in accordance with the manufacturers instructions and churn for 10 to 15 minutes.
- While it is churning take your remaining cream eggs and pop them in the freezer for 10 minutes. Then take them out and chop them up into little bits.
- Once the ice cream is at soft serve consistency and ready to be placed in a tub add in the broken cream eggs bits and stir them in.
- Scoop the ice cream into a suitable tub for freezing and place into the freezer for at least 2 hours.
- This ice cream will keep in the freezer for 2 months.