In a microwave-safe bowl, heat the 1/3 cup heavy whipping cream until boiling.

Add the chocolate chips and stir to coat the chocolate chips in the heavy cream. Allow to sit undisturbed for 5 minutes.

Slowly stir to combine the cream and chocolate until smooth, then set aside.

In a stand mixer or with an electric hand mixer, whip the 2 cups heavy whipping cream on high speed until thickened and stiff peaks form.

While mixing, slowly add the sweetened condensed milk and vanilla.

Fold in about 2/3 of the crushed Cadbury eggs, reserving the rest for topping.

Pour half of the ice cream into your desired container and drizzle half of the cooled fudge layer into the ice cream.

Top with the remaining ice cream and swirl the remaining fudge layer into the ice cream.

Freeze for at least 12 hours before serving.

Scoop generous mounds into chilled bowls or sugar cones and sprinkle with the reserved crushed mini Cadbury eggs.