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5 from 13 votes

Caramel Ice Cream with Easter Eggs

Caramel Ice Cream with Easter Eggs is the perfect delicious way to use up a glut of Creme Eggs/Caramel Eggs and Mini Eggs!
Course Dessert
Cuisine British
Keyword dessert, Easter, Icecream
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 6 -8
Author Camilla Hawkins


  • 90 g Soft light brown sugar
  • 50 g Unsalted butter
  • 300 mls Warm milk
  • 2 Eggs large
  • 65 g Granulated sugar
  • 1 tsp Vanilla paste
  • 300 mls Double cream
  • 100 g Chocolate Mini Eggs smashed up (kept in fridge until needed)
  • 2 Creme Eggs or Caramel Eggs chopped up (kept in fridge until needed)
  • Extra Mini Eggs to serve optional


  • Place the light brown sugar and butter in a pan and heat until melted.
  • Allow to bubble for 1 minute.
  • Turn down the heat and add the warm milk, stirring until gently heated through.
  • Beat the eggs and sugar until thoroughly mixed then stir in the warm milk mixture and vanilla paste.
  • Use a sieve to strain the mixture back into the pan.
  • Stir over a low heat until the custard thickens slightly (it mustn't boil or simmer or it will curdle). It should just coat the back of a spoon.
  • Cool the custard by pouring it into a bowl and place it in a larger bowl, a third full of iced water – this takes about 20 minutes.
  • Meanwhile whisk the double cream lightly (until forms floppy peaks, you don't want stiff cream). Place in the fridge until custard has cooled.
  • Once the custard has cooled mix in the cream and put in the fridge for at least 10 minutes.
  • Pour the ice cream mixture into an ice cream maker, switch on and then pour the broken up Easter egg pieces down the shoot gradually to mix in evenly.
  • Once the ice cream is ready, spoon it into a suitable container and allow it to freeze fully for several hours before serving.
  • Serve with extra Mini Eggs if wished.