Cadbury Cream Egg Oreo Ice Cream
Creamy Oreo ice cream with mini Cadbury Cream Eggs and swirls of hot fudge. No machine required and a way better texture than other no-churn recipes!
I’ve posted lots of homemade ice cream recipes before, but none quite like this. I’ve done the no-churn version that uses heavy cream and sweetened condensed milk. I’ve done a no-churn version that uses greek yogurt. And I’ve done a traditional ice cream machine version too.
This one is a little different, because it’s more of a hack than a recipe per se. But I’ve just come to terms with the fact that no homemade ice cream recipe is going to turn out PERFECT unless you’ve got the super duper pro equipment to make it just right. So if you’re a regular home cook (like me!) who just likes to eat good ice cream (also like me!) and mix up your own flavors, read on… this post is especially for you.
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My dirty little secret for making better-than-store bought homemade ice cream.
A FEW THINGS TO NOTE ABOUT THIS RECIPE:
- If you haven’t already skipped to the recipe box to find out what makes this recipe so unique, I’ll let you in on my dirty little secret: I used store-bought vanilla ice cream as the base!!! Yep. Why not?? You can still create unique and special flavors using a store-bought ice cream base. It’s quick and easy, and it’s tailored perfectly to your own tastes.
- If you really want to make this recipe from scratch, start with any one of these totally homemade no-churn recipes: 1) No Churn 2-Ingredient Ice Cream, 2) No Churn 2-Ingredient Frozen Yogurt, or 3) Ice Cream in a Bag.
- I used 18 Oreos and a dozen miniature Cadbury Cream Eggs in this recipe, mostly because that’s what I had on hand. I thought it turned out perfectly. But if you want to make yours a little different (maybe more Oreos? Less? Bigger chunks? Caramel eggs instead of cream?), then go for it! Honestly, it’s pretty hard to mess this up.
What’s my favorite thing about this Cadbury Cream Egg Oreo Ice Cream?
Two things: I LOVED the big chunks of Cadbury Cream Eggs. In all honesty, Cadbury Cream Eggs aren’t usually my jam (but I love how festive they look!) so I was pleasantly surprised to discover that they really turn into something special when frozen in ice cream. SO GOOD! And the second thing I loved was that I got to control exactly how my Oreos went into the ice cream mix. I like my cookies and cream ice cream to have LOTS of chunks and lots and lots of crumbles throughout the entire mixture. Basically… I just like A LOT of cookies in my ice cream! And I was able to make it exactly the way I like it 🙂
- Approximately 48 oz (1 Qt. 1 Pt.) vanilla bean ice cream, softened
- 18 Oreo cookies, crushed
- 12 mini Cadbury cream eggs*
- 1/4 cup hot fudge sauce, (NOT hot)
Allow the ice cream to sit at room temperature for about 15-20 minutes, until softened enough to be mixed. If using a stand mixer, it won't need to get quite as soft. If you're doing this by hand, it will need to be very soft.
Put the softened ice cream in the bowl of a stand mixer and beat with the paddle attachment until smooth and soft.
Add the crushed Oreos and Cadbury eggs. Mix well.
Pour the ice cream into the original ice cream carton (or into a loaf pan if you want to make it look more homemade ????). Spoon the hot fudge over the ice cream and use a knife to swirl it into the mixture.
Cover with the lid and place back into the freezer. Allow about 3 hours for the ice cream to firm back up before serving.
*you can cut the eggs into halves or quarters before adding them to the ice cream. OR you can smash them like I did-- I liked that there were lots of chocolate bits throughout the ice cream as a result of smashing them instead of cutting.
Calories 270 | Total Fat 12g | Carbohydrates 36g | Fiber 0g | Sugar 27g | Protein 4g
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