Vegan ice cream is available in most supermarkets worldwide. Brands like Hagen Daaz and Ben and Jerry's make some vegan versions of their flavours. Or vegan brands like Oatly and Swedish Glace are pretty common too.

Step seven – Transfer the cream mixture to a freezer-safe plastic tub. Cut the remaining 2 creme eggs into 8 and stir through, keeping a few segments to garnish the ice cream with. But if you want to make sure your Easter egg sundae turns out picture-perfectly, here are a couple of tips. Quantities for this Cadbury Creme Egg ice cream recipe are designed around a UK standard 300 ml pot of double cream and half a 197 g can of condensed milk.

Then I researched even more and found out it was more of the fondant flavor than chocolate and realized that wasn’t what I wanted at all. 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.

Most home ice cream machines have quite a small capacity so you will probably need to adjust the recipe to make less, so it will fit in your machine. Remember that it expands a lot during churning and also needs room to stir, so don't fill your bowl more than half way or whatever maximum level the manufacturer recommends (there's usually a max fill line marked on the inside of the bowl). How can I make sure my Cadbury Creme Egg ice cream is perfect? This ice cream will keep for about 2 weeks in a domestic freezer before it starts to loose some of its texture.

Warm the milk, sugar, 1/2 cup cream, salt in a medium saucepan. Scrape the vanilla bean into the cream mixture then add the pod itself. Cover and remove from the heat. Let sit for 30 minutes. Your sundae should keep for around 10 minutes in your bowl before it's eaten or melts. Can I make an Easter egg sundae ahead?