Cadbury Crème Egg Ice Cream

Cadbury Ice Cream 001

Have you ever looked at your Easter haul of Cadbury Crème Eggs and thought to yourself, “These don’t contain quite enough sugar, fat and calories?”

No? Fair enough.

In all honesty, I haven’t either. I’ll be the first to admit that this ice cream isn’t healthy, or nutritious, or a good idea for diabetics. [It really, really isn’t.]

But if you like your desserts chocolate-y, creamy and sinfully rich – or you’re simply itching for a reason to bust out your ice cream maker just weeks into spring (becausesummerseemssofaraway) – this recipe is for you. Enjoy in moderation (think: a 1/2-cup serving every once in a blue moon – or better yet, share with friends!), then head outside, get active, and enjoy a beautiful new season!

{Note: I couldn’t track down miniature crème eggs in Germany, but it worked just fine to freeze the regular ones for 20 minutes (just to firm up) before chopping. They took a wee bit longer to melt down in the chocolate-cream mixture, but were well worth the extra effort!}

 

CADBURY CREME EGG ICE CREAM

Yields | 10 to 12 servings

Inspiration | Culinary Concoctions by Peabody

 

  • 3 1/2 cups heavy cream
  • 1/4 cup unsweetened cocoa powder
  • 3/4 cup finely granulated sugar
  • Pinch of salt
  • 2 tbsp light corn syrup
  • 1 tbsp + 1 tsp cornstarch
  • 4 oz milk chocolate
  • 8 oz miniature Cadbury Crème Eggs (unwrapped, chopped and divided)
  • 1 tsp pure vanilla extract

 

  1. In a non-reactive sauce pan over medium heat, whisk together 2 cups cream, cocoa, sugar, corn syrup, and salt; mix until smooth.
  2. In a small bowl, whisk together ¼ cup cream and cornstarch to make a slurry; set aside.
  3. Add the chopped chocolate and 4 ounces of the Cadbury eggs and whisk until completely smooth. Remove from heat.
  4. Add the remaining cream, cornstarch slurry, and vanilla. Whisk to combine.
  5. Pour the mixture into a large Pyrex bowl, cover with Saran wrap, and refrigerate until mixture is chilled through (about 1 hour).
  6. Pour the ice cream base into ice cream maker and process (per the machine’s instructions) until thick and creamy.
  7. Pack the ice cream into a resealable container, sprinkle with remaining 4 ounces of Cadbury Crème Eggs, and cover. Freeze for at least 4 hours (preferably overnight).

 

 

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Toasted Almond Brittle

Toasted Almond Brittle1

My mum and I made this SUPER easy recipe for brittle (courtesy of Cooking Light magazine) a few years ago, and its still one of my favorite candy recipes. The crunchy sweetness of this almond version beats the peanut variety any day, and its low fat and low calorie content are perfect for sweet tooths trying to ease off desserts after the holidays. It’s also ready to consume in under 45 minutes – what could be better? Enjoy in moderation!

 

TOASTED ALMOND BRITTLE

Yields | 12 to 14 servings

  •  1 cup finely granulated sugar
  • 1/2 cup light corn syrup
  • 3/4 cup coarsely chopped almonds, toasted
  • 1 tbsp butter
  • 1/2 tsp pure vanilla extract
  • 1/8 tsp salt
  • 1 tsp baking soda

 

1.  Line a jelly-roll pan or rimmed baking sheet with parchment paper. Set aside.

2.  Combine sugar and syrup in a 2-quart microwave bowl. Microwave on HIGH for 3 minutes (sugar mixture will appear clear and bubbly).

3.  Stir in almonds. Microwave on HIGH for 3 minutes or until mixture is a light caramel color, stirring every minute.

4.  Stir in butter, vanilla and salt. Microwave on HIGH for 1 1/2 minutes or until mixture is the color of peanut butter. Add baking soda and stir until the mixture is foamy.

5.  Quickly pour mixture onto prepared pan. Spread to 1/4-inch thickness and let stand for 30 minutes. Break brittle into pieces to serve.

 

Per serving:  142 calories, 4 grams fat (0.8 grams saturated), 1.3 grams protein, 27.3 grams carbohydrates, 0.8 grams fiber, 2 mg cholesterol, 0.2 mg iron, 136 mg sodium.