Chocolate Creme Egg No Churn Ice Cream. No ice cream maker required! And the perfect way to use leftover Easter candy!
Course Desserts
Cuisine American
Keyword Easter, no churn ice cream, sweet
Prep Time 4 hourshours10 minutesminutes
Total Time 4 hourshours10 minutesminutes
Servings 1Servings
Ingredients
Ingredients:
114 ounce can sweetened condensed milk
1tablespoonvanilla extract
2cupsheavy creamcold
4chocolate creme eggschilled and cut into pieces
1/4cupcandy crunch sprinkles
Instructions
In a large bowl whisk together sweetened condensed milk and vanilla extract. Set aside.
In the bowl of a stand mixer with the whisk attached (or you can use a hand mixer) whip heavy cream until stiff peaks form, 3 - 4 minutes.
Gently fold one scoop of the whipped cream into the sweetened condensed milk. Once mixed, gently fold in the remaining whipped cream. Mix just until combined, don't over mix.
Spoon half of the ice cream mixture into an 9x5 bread pan. Scatter the chopped creme eggs over the top. Spoon the rest of the ice cream mixture over the top of the eggs. Gently stir to distribute the eggs.
Smooth the top of the ice cream and sprinkle candy crunch sprinkles over the top. Cover with plastic wrap and freeze for at least 4 hours, for firmer ice cream freeze overnight. Scoop and serve.