This simple vanilla ice cream has chopped Cadbury Creme Eggs mixed in, making for the most delicious Easter ice cream treat!
(This recipe for Cadbury Creme Egg Ice Cream was originally published in March 2012, but was updated with new photos and content in 2020. Please note some changes to the recipe have been made- this was originally a raw egg ice cream, but I updated it to a custard-based ice cream. Please contact me if you’d like the original recipe).
Dear Easter Candy, Thank you for being the very best of all the holiday candies. I mean, let’s face it; there really is no holiday that comes close in terms of manufactured sweet treats. Christmas candy canes ain’t got nothing on you. Valentine’s Day conversation hearts? Meh, they’re cute and all, but I could do without.
You would think Halloween would have the best candy of all; after all, it’s an entire holiday based around candy. But besides candy corn (which is likely to make you ill the second you eat one too many, which is every single time), Halloween candy is really just your typical every day candy.
But Easter? You’ve got all the good stuff. Cadbury Eggs (the regular sized ones AND the mini eggs) and Peeps. Easter candy is SO good, they’ve tried recreating Cadbury Eggs and Peeps for other holidays. But they’ll only ever be Easter candy to me. Easter candy, you win. Love, me
And now I think I might win by combining two of the best treats together, ice cream and Cadbury Creme Eggs. The only thing that could make this ice cream better would be jelly beans. But I fear that may be going one step too far. But jelly bean ice cream? That might be a whole different ballgame that needs to be attempted immediately.
Easter Candy Alternatives for Ice Cream
If you just can’t get behind Cadbury Creme Eggs, it’s OK. You can just as easily make this ice cream with any other Easter candy, including:
- Cadbury Mini Eggs
- Reese’s Peanut Butter Eggs
- Chocolate bunnies
- Robin Eggs/Whoppers
How to Make Cadbury Creme Egg Ice Cream
If you’ve ever made a homemade custard-based ice cream before, this will be a breeze for you. And if you haven’t, this is a great beginner recipe because the base is just a simple vanilla ice cream.
Start by heating the cream, milk, sugar, and salt in a medium-sized saucepan over medium heat. Stir constantly, until the mixture just reaches the point of simmer. Then remove from heat.
While cream/milk mixture is heating, lightly whisk the egg yolks in a separate medium-sized heat-proof bowl. And slowly pour about half of the warm milk/cream into the bowl with the egg yolks, whisking while you do so. This will temper the eggs so they don’t scramble.
Then pour the egg/milk mixture back into the pan with the rest of the milk.
Continue to cook over low heat, while whisking. When the mixture thickens enough to coat the back of the spoon, after about 5-7 minutes, remove the saucepan from heat. Be careful not to let the mixture come to a boil as this may cause the egg to scramble, as well.
Strain the egg/milk mixture into a separate large bowl- if you did have any clumps form from overheating, you pushing the mixture through a fine mesh sieve will help. Stir in vanilla.
Cover bowl with plastic wrap, making sure plastic wrap is touching top of liquid so skin does not form, and refrigerate for at least 4 hours. I always prefer to chill my ice cream overnight.
When you’re ready to process your ice cream, chop up those delicious Cadbury Creme Eggs. This can get a little messy, but so worth it.
Now, pour the mixture into an ice cream maker and process according to manufacturer’s directions.
And add in the Cadbury Creme Egg pieces when the ice cream is almost done processing.
Store the ice cream in airtight containers and freeze for at least 4 hours or overnight, until the ice cream hardens.
I absolutely love my [affiliate link] Tovolo quart-sized ice cream containers if you’re looking for some good ones.
When you’re ready to serve your Cadbury Creme Egg ice cream, you might want to chop up a couple more Cadbury Creme Eggs and top the ice cream with them.
This is partly for visual appeal and partly because the more Cadbury Eggs, the better!
Am I right??
Talk about a festive ice cream! The base was delicious and vanilla-y and the amount Cadbury Egg treats hidden inside is perfect. I obviously dug around my bowl of ice cream with my spoon to get all the good pieces out.
I have to confess that the first time I made this ice cream, I topped it with a homemade Peeps syrup. It was a cute idea, but I wanted to keep things simple here and opted out of it. If you feel like it’s necessary, you just need to heat several Peeps and about 1 Tbsp water in a saucepan and let it all melt away.
While Cadbury Creme Eggs aren’t quite as controversial as Peeps, they definitely do have their dissenters. Like I mentioned above, please feel free to transform this Cadbury Creme Egg ice cream into absolutely any Easter ice cream of your dreams.
I happen to think Cadbury Mini Egg ice cream would be especially delicious. If you ever have any of those addictive bad boys leftover.
Oh, Easter candy; I thank you for your bountiful delights. I’ll miss you when you’re gone. And you know what the saddest part is about Easter almost being over? The next good candy holiday isn’t for an entire 7 months in October. Why do they do that so us??
What’s your favorite Easter candy?
If you like this Cadbury Creme Egg Ice Cream, you may also love my Cadbury Mini Egg Scones and my Easter Candy Popcorn. I also can’t wait to make this Cadbury Creme Egg Dessert Lasagna from The Soccer Mom Blog!
Cadbury Creme Egg Ice Cream
- 2 cups heavy cream
- 1 1/2 cups whole milk
- 3/4 cup granulated sugar
- 1/4 tsp salt
- 4 large egg yolks
- 2 Tbsp vanilla
- 6 Cadbury Eggs, roughly chopped (plus more for topping)
- Heat cream, milk, sugar, and salt in a medium-sized saucepan over medium heat. Stir constantly, until the mixture just reaches the point of simmer. Then remove from heat.
- While cream/milk mixture is heating, lightly whisk the egg yolks in a separate medium-sized heat-proof bowl.
- Slowly pour about half of the warm milk/cream into the bowl with the egg yolks, whisking while you do so. This will temper the eggs so they don't scramble.
- Then pour the egg/milk mixture back into the pan with the rest of the milk.
- Continue to cook over low heat, while whisking. When the mixture thickens enough to coat the back of the spoon, after about 5-7 minutes, remove the saucepan from heat.
- Strain the egg/milk mixture into a separate large bowl and stir in vanilla.
- Cover bowl with plastic wrap, making sure plastic wrap is touching top of liquid so skin does not form, and refrigerate for at least 4 hours.
- Once mixture is chilled, freeze in an ice cream maker according to the manufacturer’s instructions, mixing in Cadbury Creme Egg pieces when ice cream is almost done processing.
- Remove ice cream to airtight containers and put in freezer for at least 6 hours to continue to harden.
- Please note some changes have been made to this recipe since it was originally posted in 2012. It was originally a raw egg ice cream, but has been updated to a custard-based ice cream. Please contact me if you’d like the original recipe.