Easter is late this year, hopefully the weather will be warm so why not try Helen’s easy no churn ice cream recipe which has no need for an ice cream maker.
Did you know that Easter can fall anytime during a period of over a month between 22nd March and the 25th of April?
With such a range of dates the weather can vary radically. My parents have a photo of me making a snowman one Easter Sunday, and in contrast I also can well remember the year that my chocolate eggs melted in the sun.
This year Easter falls late, on the 20th April, bringing a chance of warmer weather and sunny skies, so an Easter ice cream recipe seems appropriate and a fairly safe bet.
I’ve paired an easy no churn ice cream recipe with an Easter classic of Cadbury Creme Eggs - perfect for making and sharing this Easter!
Firstly a few eggsellent Creme Egg Facts
Cadbury’s Creme Egg is the best-selling chocolate single between January-Easter each year
The Cadbury factory in Bournville can produce 1.5 million Creme Eggs a day
10 million people in the UK will eat a Creme Egg this year
If you laid all the Cadbury Creme Eggs made in a year from end to end, it would stretch from Bournville to Sydney, Australia
If all the Cadbury Creme Eggs made in a year were stacked on top of each other, the pile would be ten times higher than Mount Everest
Cadbury Creme Egg No Churn Ice Cream
Makes about a litre
150 ml condensed milk*
4 Cadbury Creme Eggs
300 ml double cream
Put the condensed milk and 2 of the Cadbury Creme Eggs into a small saucepan and heat gently stirring until the eggs have melted and you have a smooth chocolate mixture. Set to one side and allow to cool.
Using an electric mixer whip the cream until it holds a peak, but is still soft – if you over whip it, add some milk to soften it.
Chop up the remaining 2 Cadbury Creme Eggs into small pieces.
Fold the condensed milk mixture and chopped eggs into the whipped cream until well mixed.
Dollop into a freezerproof container, cover and freeze for 24 hours.
*Spare condensed milk can be kept in a plastic tub in the freezer until the next time you want to make a no churn ice cream.
Inspired? For more Easter recipes visit Great British Chefs collection.