In a large bowl whisk together sweetened condensed milk and vanilla extract. Set aside.

In the bowl of a stand mixer with the whisk attached (or you can use a hand mixer) whip heavy cream until stiff peaks form, 3 - 4 minutes.

Gently fold one scoop of the whipped cream into the sweetened condensed milk. Once mixed, gently fold in the remaining whipped cream. Mix just until combined, don't over mix.

Spoon half of the ice cream mixture into an 9x5 bread pan. Scatter the chopped creme eggs over the top. Spoon the rest of the ice cream mixture over the top of the eggs. Gently stir to distribute the eggs.

Smooth the top of the ice cream and sprinkle candy crunch sprinkles over the top. Cover with plastic wrap and freeze for at least 4 hours, for firmer ice cream freeze overnight. Scoop and serve.