No churn Creme Egg Ice cream

Three ingredients, three steps, one delicious Easter treat! It could not be simpler, it tastes heavenly and no ice cream machine required. 

Whip cream, fold in condensed milk, add broken creme eggs and you are done! Pop in the freezer for a few hours and your heavenly treat is ready to devour!

Not a fan of creme eggs? Simply replace with any Easter candy that takes your fancy. The possibilities are endless.

I like to add some of my homemade honeycomb which gives a lovely texture and taste. Check my blog post on this golden treat! 



I am Team creme egg all the way!

I could eat them in bucket loads so thankfully (for my waistline!) they are only available at certain times of the year 🙂

When I remember I’ve a tub of this gorgeous stuff stashed away at the back of the freeze when creme egg season is over, I literally do a little happy dance 🙂 

Recipe is below. 

You are welcome!





No churn Creme Egg Ice cream

No churn Creme Egg Ice cream


  • 600ml Double Cream
  • 397g (1 tin) full fat condensed milk
  • 8 Cadbury creme eggs


  1. Whip double cream in a clean bowl until soft peaks.
  2. Fold in condensed milk.
  3. Add crushed Creme Eggs ( I freeze the Creme Eggs so I can bash them into pieces)
  4. Add a layer of the Ice cream to the loaf tin, then a layer of chopped Creme Eggs and swirl gently with a knife to distribute them evenly. Repeat. (This method ensures even distribution).
  5. Freeze overnight.
  6. I like to serve a bowl of this topped with half a creme egg . Yummy!


Line your loaf tin with cling film hanging over the sides with sufficient to cover the top completely when the Ice cream is put into the loaf tin. Alternatively put into a large plastic lunchbox lined with cling film with an airtight lid.

Recipe adapted from the Queen of baking Mary Berry.

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