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Cadbury Egg Ice Cream Sandwiches

Get the Easter candy fix you crave with one bite of my Cadbury Egg Ice Cream Sandwiches! Two types of candy eggs pair together with ice cream and cookies are a kid's dream, no matter how old.
Course Dessert
Prep Time 1 hour 15 minutes
Total Time 1 hour 15 minutes
Servings 4 ice cream snadwiches
Author Julie Espy


  • 2 cups vanilla ice cream
  • 3 Cadbury Creme Egg Candy
  • 8 large sugar cookies store bought or homemade
  • 1/4 cup Cadbury Mini Egg Candy


  1. Remove ice cream from freezer, and set on counter for 15 to 20 minutes, or until ice cream has begun to thaw and is easily scooped from the container.
  2. Unwrap, and chop Cadbury Creme Egg Candy into small pieces. Pour candy pieces into a medium mixing bowl. Be sure to get all the gooey center off the knife and cutting board and into the bowl.
  3. Scoop 2 cups of ice cream into the bowl with the chopped candy. Using a plastic spatula, stir candy and ice cream until well combined.
  4. Pour ice cream mixture into a rectangular or square 2 quart dish, and spread into an even layer. This is a good time to make sure your candy isn't lumped into one are of the ice cream!
  5. Cover the ice cream with plastic wrap, and place the dish in the freezer for at least 30 minutes, or until the ice cream has set up again.
  6. To a food processor, add Cadbury Mini Egg Candies . Pulse candy until it is chopped into fine pieces. You want to be able to see pieces of the candy shell, but not big hunks.
  7. Remove ice cream from the freezer, and place diced Cadbury Mini Egg Candies in a shallow bowl wide enough to fit a cookie.
  8. Place 4 cookies, bottom up on a plate. Top each cookie bottom with a scoop of your Cadbury Cream Egg ice cream, and then top the ice cream with another cookie (bottom facing the ice cream). Press down on the top of the sandwich until the ice cream reaches the cookie edge.
  9. Immediately roll the ice cream edges of the sandwich in the diced Cadbury Mini Egg Candies, turning the sandwich until all the edges are coated. Place sandwich on a dish, and return to the freezer. Repeat with remaining ice cream sandwiches.
  10. Serve immediately or wrap ice cream sandwiches in plastic wrap until ready to serve!

Recipe Notes

If using the homemade sugar recipe linked to above, prepare dough as instructed. Do not refrigerate dough. Portion 2 tablespoons of dough for each cookie, for each portion into a ball, and then flatten on a Sil-Pat lined baking sheet. Bake at 350 for 11 to 14 minutes, or until bottoms are golden and tops are set. Cool in the refrigerator for at least 30 minutes.