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No Churn Crème Egg Ice Cream

If you’ve got a handful of crème eggs on hand, you’ve got what you need to make this no churn crème egg ice cream! Swirled with caramel and stuffed with crème eggs, you can’t go wrong with this ice cream!

Easter might be over, but if you’re like us you’ve still got piles of extra Easter candy sitting around the house! My favourite one to stock up on are the Reese’s peanut butter eggs, but we always “somehow” manage to find ourselves with a pile of the crème eggs too! They were never my favourite growing up, if I’m being totally honest, but since having kids I’ve discovered they’re actually quite delicious!!

I’m hoping since you’ve arrived at this page that you’re also quite the fan!

no churn creme egg ice cream

What is no churn ice cream?

I have quite a few no churn ice cream recipes on the site, but if you’re new to the wonder that is no churn let me explain! Most ice cream recipes call for an actual ice cream maker, and typically egg yolks, along with cream and sugar.

A no churn ice cream recipe only requires two ingredients:

  • heavy whipping cream
  • sweetened condensed milk

These two ingredients are combined together, along with your favourite toppings and mix-ins, then set in the freezer, and there you have it, ice cream is born!

How do you make no churn crème egg ice cream?

Along with the whipping cream and condensed milk, for this particular ice cream recipe, you’ll also need:

  • crème eggs
  • dulce de leche or caramel sauce
creme egg ice cream

1. Start by chopping the crème eggs. Typically I keep the eggs in the freezer for about an hour before chopping them, it makes the job a little less messy!

2. Next, whip 2 cups of heavy whipping cream until stiff peaks are formed. Using a spatula, fold in the can of sweetened condensed milk until combined.

3. Add the chopped crème eggs, leaving a few behind to decorate the top with.

4. Using a freezer safe container, add 1/3 of the mixture, then drop spoonfuls of the dulce de leche on top. Use a knife or spoon to swirl it in, then add another 1/3 of the mixture, repeating with the dulce de leche until the freezer container is full. Finish with more dulce de leche and the reserved chopped crème eggs.

creme egg ice cream

5. Place the ice cream in the freezer for 4-5 hours or until firm, before scooping and serving!

How long does this ice cream last in the freezer?

The ice cream will get harder the longer it is kept in the freezer, but it will last for up to 2 months, as long as you keep it covered. Trust me, you won’t need to keep this for 2 months in the freezer!

Do you have to use dulce de leche?

Although not necessary, it is a delicious addition to this ice cream! You could also use chocolate sauce or salted caramel sauce. I always use the canned dulce de leche, usually sold right by the sweetened condensed milk for my recipes. It’s so simple and easy!

If you’ve got a stash of those crème eggs sitting around, you definitely need to think about making this ice cream!

creme egg ice cream
creme egg ice cream

I love no churn ice cream! These are a few of my favourites:

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creme egg ice cream

No Churn Crème Egg Ice Cream


  • Author: Katherine | Love In My Oven
  • Total Time: 10 minutes
  • Yield: 1 pint 1x

Description

If you’ve got a handful of crème eggs on hand, you’ve got what you need to make this no churn crème egg ice cream! Swirled with caramel and stuffed with crème eggs, you can’t go wrong with this ice cream!


Ingredients

Scale
  • 2 cups heavy whipped cream
  • 1 can (300 mL) sweetened condensed milk
  • 1 cup creme eggs, chopped
  • 1/4 cup dulce de leche or caramel sauce*

Instructions

  1. In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy whipped cream until stiff peaks form. Using a spatula, fold in the condensed milk until combined. Add all but a sprinkling of the chopped creme eggs and stir them in.
  2. Add 1/3 of the mixture to a freezer safe container, then drop in a tablespoon of two of dulce de leche on top, using a knife or spoon to swirl it around. Repeat with the remaining ice cream mixture and dulce de leche. Top the ice cream with the reserved chopped creme eggs.
  3. Place the ice cream in the freezer for 4-5 hours or until firm, before serving.

Ice cream will keep for up to 2 months in the freezer, covered.

Notes

*You can also use caramel sauce, chocolate sauce or leave out the dulce de leche.

  • Prep Time: 10 minutes
  • Category: ice cream
  • Method: freezer
  • Cuisine: american

Keywords: creme egg ice cream

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No Churn Crème Egg Ice CreamNo Churn Crème Egg Ice Cream

3 Comments

  1. Such a sweet and delicious treat my boys would love!!

  2. OMG that looks amazing! I honestly want a couple of scoops now

  3. We love ice cream at my house and I know this would disappear very quickly!

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