Cadbury Cream Egg Ice Cream Recipe!

Cadbury Cream Egg Ice Cream Recipe!

This Cadbury Cream Egg Ice Cream is based on my basic vanilla ice cream recipe you can find here! I LOVE my Kitchenaid Ice Cream Attachment. It is my absolute favorite attachment and I use it all the time! No store-bought ice cream compares to homemade so I keep my attachment in my freezer year-round. When I feel like making ice cream, it’s always ready to go!

Ingredients:

2 Cups Whole Milk
2 Cups Heavy Whipping Cream
1 Cup Sugar
2 Tsp Vanilla Extract
1/4 Teaspoon Salt
4 Cadbury Cream Eggs

Instructions:

1. In a large mixing bowl, combine the milk, heavy cream, sugar, vanilla, and salt with a whisk.
2. Fit your Kitchenaid with the ice cream maker attachment straight from the freezer and turn on at the lowest speed.
3. Slowly pour your ice cream mixture into the attachment bowl and continue to churn on low for 20 minutes. Alternatively, you can use any ice cream maker you have on hand, follow the instructions for your specific machine.
4. With a rubber spatula, pour and scrape down the sides of the frozen bowl into an ice cream container. I LOVE these Tovolo Ice Cream Containers. They keep the ice cream so soft!
5. Crack the Cadbury Cream Eggs open with your hands and quickly swirl them around the ice cream. The chocolate and cream will freeze immediately when it touches the ice cream so you have to work fast to get an even mix.
6. Freeze your ice cream overnight before serving!