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Cadbury Crème Ice Cream

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  • Prep Time: 20 hours
  • Cook Time: 15 minutes
  • Total Time: 20 hours
  • Yield: 6 Cups
  • Category: Ice Cream
  • Method: Frozen
  • Cuisine: American


A homemade dark chocolate ice cream with Cadbury Creme Eggs, enjoy this extra special Easter dessert. 


  • 3 cups heavy Cream
  • 3/4 cups granulated sugar
  • 1/4 cup dark chocolate cocoa powder
  • 1 teaspoon chocolate or vanilla extract
  • 10 Cadbury Crème Eggs (regular size)


  1. Pre-freeze your ice cream maker attachment as directed, usually at least 15 hours.
  2. Combine 2 cups whipping cream with the sugar and the cocoa powder in a medium-sized saucepan. Heat medium heat, stirring just until it starts to bubble and sugar is dissolved.
  3. Let cool for a few minutes and add remaining 1 cup of heavy whipping cream and vanilla extract. Stir to combine. Refrigerate until completely cooled.
  4. Unwrap Cadbury Crème Eggs and cut into quarters. Freeze while your liquid mixutre is cooling.
  5. Once frozen, set up ice cream maker, and spin on low speed. Pour the liquid mixture into ice cream maker and spin on low speed for 3 minutes and then increase to medium speed for another 10 minutes.
  6. During the last two minutes, break frozen Cadbury Crème Eggs into small pieces and throw into ice cream mixer. Reserve 1/3 of the Cadbury Eggs to drop into the container after you add the ice cream.
  7. After 15 minutes, your ice cream should resemble soft serve. Stop the machine and spoon into a freezer-safe container, layering in the remaining Cadbury eggs.
  8. Freeze for at least 3-4 hours until desired consistency.


The total time for this recipe includes the pre-freezing of the ice cream. Put your container in the freezer the day before you plan to make this ice cream.


  • Serving Size: 1 cup
  • Calories: 204
  • Sugar: 26.7g
  • Sodium: 16.5mg
  • Fat: 21.6g
  • Saturated Fat: 13.8g
  • Carbohydrates: 26.6g
  • Fiber: 0g
  • Protein: 1.7g
  • Cholesterol: 67.8mg