Cadbury Creme Egg Chocolate, 480ml (Frozen)

Product Information

Reconstituted MILK Powder, Sugar, Hydrogenated Vegetable Oil (Palm Oil), Butter (MILK), Cream (MILK), Stabiliser (mono & diglycerides of fatty acids E471, guar gum E412, xanthan gum E415, lotus bean gum E410), Colour E160C, E110, Natural Flavour It is important that you do not have any grease, oil or fat in with egg whites or they will not whisk.

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Loaf pan: You'll add your finished ice cream into this for freezing. Alternatively, you could use a special ice cream container, which allows for longer storage. Cadbury Creme Eggs are easy to find in most supermarkets or online. You should also be able to find the Creme Egg Minis pretty easily too. Step one – Gather your three ingredients – 1 x 300 ml pot of cream, half a can of condensed milk and 4 creme eggs. Reconstituted MILK Powder, Sugar, Hydrogenated Vegetable Oil (Palm Oil), Assorted Sugar Strands (4%) (Sugar, potato starch, Gloucose syrup, sunflower oil, flavourings, glazing agent, (Beeswax), Acidity Regulator (Citric Acid), Colours (E120, E160a, E131, Antioxidant (Asorbic Acid), Butter (MILK), Cream (MILK), Stabiliser (mono & diglycerides of fatty acids E471, guar gum E412, xanthan gum E415, lotus bean gum E410), Colour E160C, E150c, Natural Flavour Pour the mixture into a 1-gallon resealable plastic freezer bag and submerge the sealed bag in the ice bath.Reconstituted MILK Powder, Sugar, Hydrogenated Vegetable Oil (Palm Oil),Bubble Gum Marble (3%) (Gloucose Syrup, Sugar, Water, Citric Acid, Flavouring, E133, E122, E142) Meringue Pieces (6%) (sugar, fat coating (palm) oil, WHEAT starch, EGG albumen powder) Butter (MILK), Cream (MILK)Butter (MILK), Cream (MILK), Stabiliser (mono & diglycerides of fatty acids E471, guar gum E412, xanthan gum E415, lotus bean gum E410), Colour E160C, Natural Flavour Reconstituted MILK Powder, Sugar, Hydrogenated Vegetable Oil (Palm Oil), Butter (MILK), Cream (MILK), Stabiliser (mono & diglycerides of fatty acids E471, guar gum E412, xanthan gum E415, lotus bean gum E410), Colour E160C, E122, Natural Flavour

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This recipe is almost entirely made using dairy, so it isn't vegan. However, it's super easy to adapt to a vegan diet. Reconstituted MILK Powder, Sugar, Hydrogenated Vegetable Oil (Palm Oil), Chocolate Flavour Topping Sauce (6%)(Gloucose Syrup, Sugar, Water, Cocoa Powder, Citric Acid, Flavouring, Colours (E155, E133) Butter (MILK), Nibbed Roasted PEANUTS (NUTS) (4%), Cream (MILK), Stabiliser (mono & diglycerides of fatty acids E471, guar gum E412, xanthan gum E415, lotus bean gum E410), Colour E160C, Natural Flavour Step five: Add the ice cream mixture into the prepared and chilled loaf pan, smoothing it into an even layer. When you head down to the recipe card below you'll see the servings are set to 10 which makes enough to fill a 1.5 litre container.Since I wanted more chocolate than fondant I went with the small Cadbury Crème Eggs (like the one in my pictures). Pro Tip - remove the ice cream from the freezer 10 minutes before serving to allow it to soften enough to make it scoopable! 💭 Expert tips Serve in halved Easter eggs instead of bowls and top with Mini Eggs, Mini Creme Eggs, whipped cream and topping sauces. No. Your Easter egg sundae will melt if you leave it out for a long time. So you should make them just before serving. Heavy cream: Also known as heavy whipping cream or double cream, this is the type of cream that is used for whipping. You'll need 2 cups, and it should be nice and chilled before using.