Cadbury Creme Egg Ice Cream

Deliciously smooth creme egg ice cream made without an ice cream machine! 


If you love creme eggs, then you’re going to love this ice cream. You might not believe me, but I used to HATE creme eggs. Oh, and cheesecake.

That’s quite a bold statement coming from someone who is now addicted to creme eggs and has a serious obsession with cheesecake. 😉


Ever since I discovered the magic no-churn method for making ice cream, I’ve been completely hooked on creating and sharing more ice cream recipes on the blog. For this creme egg ice cream I used a standard no-churn vanilla ice cream base and added melted milk chocolate and a whole load of chopped creme eggs. The ice cream stays super soft and scoop-able and requires less ingredients and no high tech equipment.

Indulge your creme egg cravings this Easter with my easy no-churn ice cream. It’s super addictive and the perfect recipe for all you chocoholics out there!


480ml (2 cups) double/heavy cream

1 teaspoon vanilla extract

1 x 397g (14 ounce can) sweetened condensed milk

300g milk or dark chocolate, melted and cooled slightly

2 x 89g packets mini Cadbury creme eggs, roughly chopped


  1. Whisk the cream and vanilla until stiff peaks form. Fold through the condensed milk and the melted chocolate until thoroughly combined.
  2. Finally, fold through approx. 3/4 of the chopped creme eggs. Pour the mixture into a large freezer container or large loaf tin. Top with the remaining creme eggs.
  3. Cover with clingfilm and freeze overnight or until solid. When ready to serve, scoop into bowls or ice cream cones. I serve mine with extra creme eggs! The ice cream will keep in the freezer for up to 2 weeks.


Original photo from April 2014

ice cream 2014

Enjoy! Happy Easter!


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Cheesy Hot Cross Buns

If you’re not familiar with Hot Cross Buns they’re traditionally an enriched dough with various lovely spices and dried fruit and are always eaten on Good Friday and over Easter. I’m not a fan of the traditional bun so when I spotted this recipe in my latest BBC Good Food magazine I just knew I had to try the recipe out. These savoury hot cross buns packed with cheesy flavour. As the name suggests they’re best served warm and toasted with a generous serving of butter.

cheesy hot cross buns

cheese buns hot cross

(Makes 6)



350g strong white bread flour

10g fast action dried yeast

1 teaspoon salt

250ml warm milk

70g freshly grated mature Cheddar cheese, plus extra

Parmesan Cross Mixture:

2 1/2 tablespoons freshly grated parmesan cheese

2 1/2 tablespoons plain flour

2 1/2 tablespoons water

easy cheesy hot cross buns


1. To make the dough: In a large bowl combine the flour, yeast and salt. Mix together, then make a well in the centre. Add the warm milk and mix to form a sticky dough. Then knead on a lightly floured surface for 10 minutes by hand or in with an electric mixer, fitted with a dough hook for 5 minutes or until the dough is really well elasticated and soft. Then cover the bowl with a damp tea towel or some oiled cling film and leave somewhere warm to rise for 30 minutes.

2. After 30 minutes, remove the dough from the bowl, knead the grated Cheddar cheese in the dough. Then divide the dough into six equally sized balls- I weighed my dough to be exact. Then place in a little oiled tray, spaced out about 2-3cm. Cover again and leave somewhere warm until they’ve doubled in size and joined up.

3. Preheat your oven to 180 degrees Fan/200°C/400°F. Make parmesan crosses by mixing together the parmesan, flour and milk until smooth. Place in a piping bag fitted with a small round nozzle. Pipe the cross design onto the risen dough. Sprinkle over a little extra Cheddar and Parmesan and bake for 20-25 minutes until risen and golden. Serve hot or cold.

cheesy hot cross buns bbc recipe




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