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This Ninja Creami Creme Egg ice cream is the ultimate sweet treat to make at home this Easter! With a beautifully creamy vanilla base and chocolatey chunks of Cadbury’s creme egg, it’s simple to make and I think it tastes just like a McFlurry. You’ll need just 5 ingredients, and most of them are staples that you’ll likely already have in your kitchen!

Why You’ll Love This Recipe

You’ll need just a handful of super simple ingredients, and the process is so straightforward. There’s no pudding mix, no cooking required, and (perhaps ironically) no eggs!
It’s the perfect idea if you want to try out different flavors and whip up an impressive family dessert to enjoy over the Easter holidays. As well, once you’ve mastered this vanilla base, it’s a recipe that you can make over and over again with different mix-ins

Ingredients

Heavy cream: The ultimate base ingredient for a super creamy and satisfying Ninja Creami pint!
Sweetened condensed milk: This is different to evaporated milk! It’s sweeter, so it’s perfect for ice creams. I use and recommend Carnation
Whole milk: I like to use full-fat milk for extra creaminess
Vanilla extract: A staple ingredient that you’ll use regularly for a wide range of Ninja Creami recipes
Cadbury’s Creme Eggs: You can substitute for another similar brand of Easter chocolate if you like

Step-by-Step Instructions

Want to grab the printable recipe card? No problem! You’ll find it at the bottom of this post – feel free to print it out so you’ve got it handy for the next time you want to make this recipe. Right here, I’m going to walk you through the steps with some handy snaps so you can visualize exactly what you need to do to make this ice cream!

Add all the ingredients, except for the Creme Eggs (we’ll be adding these later!) in to your Ninja Creami tub, and mix well to combine. A fork or a mini whisk is great for this – you need to make sure that the condensed milk is fully combined with the rest of the liquid!
Secure the lid, and place on a completely flat surface in the freezer for 24 hours
Remove from the freezer, remove the lid, and wait for 10 minutes to soften slightly
Spin on the ‘Ice Cream’ setting. I’ve made this base recipe dozens of times now and I’ve never found that it requires a re-spin – but if it’s too icy or crumbly, you can add a splash of milk and re-spin to achieve your desired texture. As a side note here, I’ve typically found that the re-spin is necessary for lower fat recipes like frozen yogurt, whereas a heavy cream based recipe usually spins perfectly first time
Use a cutlery knife to carefully form a well in the ice cream – it should be around an inch wide, and go right the way down to the bottom of your Creami tub

Roughly chop your Creme Eggs, and add into the hole

Return the tub to the Ninja Creami, and use the ‘Mix-In’ setting

Enjoy your ice cream! I like to add some extra chopped Creme Eggs to the top just before serving. You could also add a swirl of chocolate sauce, if you like

Notes on Refreezing

If you have leftovers that you don’t want to eat straightaway, you can of course pop them back in freezer to enjoy another day. I would recommend though that before tucking in again, you leave the ice cream out on the counter for at least 10 minutes. That’ll help it to soften so it’s scoopable – I like mine quite melty so it resembles a McFlurry, so I often leave mine out for around 20 minutes. This is totally personal preference though, so keep an eye on your ice cream so you catch it when it’s at your own perfect consistency! The chocolate chunks will become quite hard once they’ve been refrozen, so that’s something to keep in mind.