Cadbury Creme Egg Chocolate, 480ml (Frozen)

Product Information

Some store-bought ice creams will have ingredients in them such as gelatin or locust bean gum that reduce this and keep it soft, but we've kept our ice cream nice and simple. All you need to do is whip some whipping cream to soft peaks, add the vanilla extract and condensed milk, whisk again, then finish off by folding in some chopped-up Creme Eggs. Then once the mixture is in the container, add a few final mini Creme Eggs on top and you're done. When you head down to the recipe card below you'll find a full list of suggested equipment. Where can I buy Cadbury Creme Eggs?

Egg Ice Cream (No Churn Recipe) - Dash for Dinner Mini Egg Ice Cream (No Churn Recipe) - Dash for Dinner

For Allergens see ingredients in BOLD Allergen advice: due to the way our ice cream is prepared it is not possible to guarantee the absence of allergens in our products. MAY CONTAIN - NUTS, GLUTEN, PEANUTS, EGGS, SOY BEANS Reconstituted MILK Powder, Sugar, Hydrogenated Vegetable Oil (Palm Oil), Butter (MILK), Cream (MILK), Stabiliser (mono & diglycerides of fatty acids E471, guar gum E412, xanthan gum E415, lotus bean gum E410), Colour E160C, E102, E122, Natural Flavour Sweetened Condensed Milk - One standard can (397g) is needed. Make sure you use sweetened condensed milk and not evaporated milk. Flakes - I like to crumble in some Cadbury flakes into the ice cream for an extra chocolate taste. You could also add chocolate chips.The only ingredients containing gluten in this recipe are the brownie bites. So as long as you use gluten-free brownie/ brownie bites, the recipe should be gluten-free. Reconstituted MILK Powder, Sugar, Hydrogenated Vegetable Oil (Palm Oil), Mincemeat (6%) (Sugar, Apple, Raisins, Sultanas, Currants, Sunflower oil, Glucose syrup, Mixed peel (Glucose-fructose syrup, Orange peel, Sugar, Lemon peel, acidity regulator: citric acid;) Non-hydrogenated Vegetable suet (palm oil, rice flour, sunflower oil) Modified Maize starch, Mixed spice, acetic acid; Colour:caramel; Orange oil, Lemon oil), Brandy (0.5%)(40% alcohol), Butter (MILK), Cream (MILK), Stabiliser (mono & diglycerides of fatty acids E471, guar gum E412, xanthan gum E415, lotus bean gum E410), Colour E160C, Natural Flavour

Cadbury Creme Egg Ice Cream 3 x 100ml - Iceland Groceries Cadbury Creme Egg Ice Cream 3 x 100ml - Iceland Groceries

Reconstituted MILK Powder, Sugar, Hydrogenated Vegetable Oil (Palm Oil), Cotten Candy paste (6%) (gloucose syrup, water, sugar, flavouring, modified starch, preservative, potassium sorbate, colour brilliant blue FCF, acidity regualtor, tartic acid). Butter (MILK), Cream (MILK), Stabiliser (mono & diglycerides of fatty acids E471, guar gum E412, xanthan gum E415, lotus bean gum E410), Colour E160C, E124, E110, Natural Flavour There's always a complete list of suggested equipment on the recipe card below my recipes if you're in doubt. I always include links to example products to show what I used to make each recipe. What is an ice cream sundae? As you whip up the cream it will become really airy and light so you'll need to use a nice big bowl to give the cream plenty of space to expand. Pour the mixture into a 1-gallon resealable plastic freezer bag and submerge the sealed bag in the ice bath.

Troubleshooting

Vanilla Extract - use a good quality vanilla extract and not vanilla essence, which isn't so nice. You could also use vanilla bean paste. I used half eggs and then half Cadbury milk chocolate (I got tired of unwrapping…told you I was lazy). Another important thing you'll need is a freezer-safe container to store your ice cream in. This recipe makes enough to fill a 1.5-litre container (a 2 litre container would work fine too). There's a little variation in the volume of ice cream this recipe makes, depending on how much air you whip into the cream.

Creme Eggs try these eggs-tremely testing Cooking with Creme Eggs try these eggs-tremely testing

This recipe doesn't have any flour or wheat-based products in so if the ingredients are followed it should be gluten-free. Freeze for at least 6 hours, although 12 hours is the sweet spot. You want the ice cream to be firm, yet scoopable.

This recipe is almost entirely made using dairy, so it isn't vegan. However, it's super easy to adapt to a vegan diet. You really don’t need any special equipment to make ice cream. This recipe needs no ice cream machine – just an electric whisk or a strong wrist! This indulgent ice cream is super simple to make - no churning and no getting the ice cream in and out of the freezer for stirring sessions.