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!













