Posted 20 hours ago

Cadbury Creme Egg Chocolate, 480ml (Frozen)

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Keeps for 2 weeks in a sealed container in a domestic freezer - any longer than this and the texture will deteriorate. Add the chopped Creme Eggs.Note - it's best to add them well scattered so that they don't clump together.

Easy No-churn Cadbury Creme Egg Ice Cream - Fuss Free Flavours

This ice cream will keep for about 2 weeks in a domestic freezer before it starts to loose some of its texture. All you do need is a large mixing bowl , electric whisk or stand mixer with a whisk attachment, and a freezer-safe container (I like using a loaf tin ). 🔪 How to make mini egg ice creamA food processor wouldn't be appropriate for making this ice cream, as you need to whip the cream and other ingredients to incorporate air, which will not happen enough if you blend them. Can I make Cadbury Creme Egg ice cream in an ice cream maker?

Egg Ice Cream - Love In My Oven No Churn Crème Egg Ice Cream - Love In My Oven

Pour the mixture into a 1-gallon resealable plastic freezer bag and submerge the sealed bag in the ice bath. Add the tin to the freezer for at least 5 hours (5-8 hours usually does it, depending on the temperature of your freezer) and serve when the ice cream is hard enough to be scooped out with an ice cream scoop.Depending on the size of your mixer bowl you may need to whip the cream in batches as it does expand quite a bit, becoming lovely and light and airy.

Creme Egg Ice Cream - The Busy Baker Easy No Churn Creme Egg Ice Cream - The Busy Baker

Pre-Freeze the Loaf Pan: I highly recommend that you place the loaf pan in the freezer beforehand to chill for at least 20 minutes. This results in a firmer ice cream that sets up in less time. It's a simple step that makes a big difference!Reconstituted MILK Powder, Sugar, Hydrogenated Vegetable Oil (Palm Oil), Cocoa Powder, Butter (MILK), Cream (MILK), Stabiliser (mono & diglycerides of fatty acids E471, guar gum E412, xanthan gum E415, lotus bean gum E410), Colour E160C E102, Natural Flavour Electric mixer: This is for whipping heavy cream into stiff peaks. Although you can do it by hand, I recommend using either a stand mixer, electric hand mixer, or electric whisk to do the job.

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