Cadbury Crème Ice Cream
A homemade dark chocolate ice cream with Cadbury Creme Eggs, enjoy this extra special Easter dessert.
- Prep time
- 20 hr
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 cups heavy Cream
- 3/4 cups granulated sugar
- 1/4 cup dark chocolate cocoa powder
- 1 teaspoon chocolate or vanilla extract
- 10 Cadbury Crème Eggs (regular size)
Instructions
- 1
Pre-freeze your ice cream maker attachment as directed, usually at least 15 hours.
- 2
Combine 2 cups whipping cream with the sugar and the cocoa powder in a medium-sized saucepan. Heat medium heat, stirring just until it starts to bubble and sugar is dissolved.
- 3
Let cool for a few minutes and add remaining 1 cup of heavy whipping cream and vanilla extract. Stir to combine. Refrigerate until completely cooled.
- 4
Unwrap Cadbury Crème Eggs and cut into quarters. Freeze while your liquid mixutre is cooling.
- 5
Once frozen, set up ice cream maker, and spin on low speed. Pour the liquid mixture into ice cream maker and spin on low speed for 3 minutes and then increase to medium speed for another 10 minutes.
- 6
During the last two minutes, break frozen Cadbury Crème Eggs into small pieces and throw into ice cream mixer. Reserve 1/3 of the Cadbury Eggs to drop into the container after you add the ice cream.
- 7
After 15 minutes, your ice cream should resemble soft serve. Stop the machine and spoon into a freezer-safe container, layering in the remaining Cadbury eggs.
- 8
Freeze for at least 3-4 hours until desired consistency.