Creme Egg Ice Cream

It’s time to celebrate spring’s greatest produce – no, not rhubarb. Creme Eggs!

As the McDonalds Monopoly reigns supreme over British culture, Creme Egg McFlurrys have officially become a staple food group, right alongside mini eggs and hot cross buns – naturally.

This ice cream is a 10 minute job (minus freezing time). Just whisk the cream and condensed milk, fold in the cream eggs and chocolate chunks, then freeze. Done.

Though it certainly won’t replace the pinnacle of fast food desserts, it’s a pretty darn good alternative.

No-churn Creme Egg Ice Cream

Fills one 10cm by 20cm loaf tin


  • 300ml double cream
  • 1 tin (397g) condensed milk
  • 1 tsp vanilla extract
  • 200g milk chocolate (I used Dairy Milk)
  • orange food colouring (I used this one)
  • 3 creme eggs
  • 1 pack mini creme eggs


  1. Pour the double cream, condensed milk and vanilla extract into a large mixing bowl and whisk with an electric mixer (or a stand mixer) for a few minutes until it thickens and holds its shape.
  2. Place a few tablespoons of the mixture into a separate bowl, add a few drops of the food colouring (if you’re using gel colouring then go easy on it – it’s pretty strong!) and gently fold until the mixture turns a deep orange.
  3. Chop the dairy milk into small chunks, then add 3/4 of it to the large mixture. Finely chop the creme eggs and stir both through the mix. Add the orange-coloured mixture to the larger mix and fold just a couple of times so you get a nice swirl.
  4. Pour into a loaf tin (roughly measuring 10cm by 20cm), then scatter the remaining chocolate chunks over the top. Cover with clingfilm and freeze for at least 24 hours.
  5. When you’re ready to serve, chop a few of the mini creme eggs in half and scatter over the top of your scoops!

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