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
- 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.
- 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.
- 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
