15-Minute Cadbury Crème Egg Ice Cream

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Cadbury Crème Egg Ice Cream with Chocolate Base

Rich chocolate ice cream studded with chunks of Cadbury Crème Eggs creates an indulgent frozen dessert that combines creamy chocolate base with pockets of fondant-filled candy. The Dutch-process cocoa and milk chocolate create a deep chocolate flavor, while the iconic Easter candy adds bursts of sweet, creamy filling throughout. Perfect for Easter celebrations or when you want to transform leftover holiday candy into something special. The cornstarch helps create an exceptionally smooth, scoopable texture.

VegetarianGluten-FreeNut-Free

Ingredients

  • 3 ½ cups heavy cream
    half-and-half1:1lighterdairy-free

    reduces richness but still creamy

    Full guide →
  • ¼ cup cocoa powder, Dutch-process or natural
  • ¾ cup granulated sugar
  • 1 pinch salt
  • 2 tablespoons corn syrup
    honey1:1natural

    adds floral notes

    Full guide →
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 4 ounces milk chocolate
  • 8 ounces Cadbury Crème Eggs, small ones, chopped and unwrapped, divided
    chocolate eggs with filling1:1seasonal

    any cream-filled chocolate candy works

  • 1 teaspoon pure vanilla

Instructions

  1. 1

    Whisk together 2 cups cream, cocoa powder, sugar, corn syrup, and salt in a non-reactive saucepan until smooth

  2. 2

    Create a slurry by whisking 1/4 cup cream with cornstarch in a small bowl and set aside

  3. 3

    Add chopped chocolate and 4 oz of chopped Cadbury eggs to the cream mixture and whisk until completely smooth

  4. 4

    Remove from heat and add remaining cream, cornstarch slurry, and vanilla

  5. 5

    Whisk to combine thoroughly

  6. 6

    Pour mixture into a gallon resealable plastic freezer bag and submerge in ice bath

  7. 7

    Let stand in ice bath for about 30 minutes until chilled through, adding more ice as needed

  8. 8

    Pour chilled base into ice cream maker and process until thick and creamy according to machine instructions

  9. 9

    Pack ice cream into resealable container and sprinkle with remaining 4 oz of chopped Cadbury egg pieces

  10. 10

    Cover and freeze for at least 4 hours before serving

Tips

Tip 1

Chill the ice cream base thoroughly in an ice bath for the smoothest texture and fastest churning time.

Tip 2

Reserve half the chopped Cadbury eggs to fold in after churning for better distribution and texture contrast.

Tip 3

Use a long rectangular container for easier scooping and more even freezing of the finished ice cream.

Good to Know

Storage

Keep frozen for up to 1 month in airtight container. Cover surface with plastic wrap to prevent ice crystals.

Make Ahead

Ice cream base can be made 1 day ahead and kept chilled. Churn when ready to serve.

Serve With

Let soften 5-10 minutes at room temperature before scooping for easier serving.

Common Mistakes

Watch

Don't skip the ice bath step or churning will take much longer and texture will be less smooth.

Watch

Avoid adding all the candy pieces before churning or they'll break down too much during processing.

Substitutions

Dairy-Free Swaps

heavy cream→
half-and-half1:1lighterdairy-free

reduces richness but still creamy

Full guide →

General Alternatives

Cadbury Crème Eggs→
chocolate eggs with filling1:1seasonal

any cream-filled chocolate candy works

corn syrup→
honey1:1natural

adds floral notes

Full guide →
Find more substitutions →

FAQ

Can I make this without an ice cream maker?

Yes, pour into shallow pan and freeze, stirring vigorously every 30 minutes for 3-4 hours until set, though texture will be less smooth.

What if I can't find Cadbury Crème Eggs?

Any cream-filled chocolate eggs work, or substitute with chopped chocolate and add extra vanilla for similar flavor profile.

How long does this ice cream keep?

Properly stored in freezer, it maintains best quality for up to 1 month, though safe to eat longer.