Wrap the bowl of your ice cream machine in a plastic bag and place in the freezer overnight to chill. Keep the bowl level and ideally place near the bag of the freezer.
Put the double cream, whole milk, sugar, cocoa powder and vanilla paste in a saucepan.
Heat gently, stirring continuously, until sugar is dissolved. Bring to a simmer for 2 minutes.
Add a ladleful of hot milk into the melted chocolate and stir to combine.
Gradually add a little more hot milk and stir again. Pour the remaining hot milk and stir until smooth.
Fill a large bowl with ice and a little water. Place a smaller bowl over the ice and strain the chocolate mixture into it.
Stir until the chocolate mixture cools a little and then leave to cool completely. You can also chill in the fridge overnight.
Turn your ice cream machine on, and carefully pour the chocolate mixture into the freezer bowl.
Leave the ice cream to churn for 30 minutes.
Remove the cover and paddle and transfer the ice cream to a large chilled bowl, layering it with chopped creme eggs.
Place a piece of cling film directly over the ice cream and chill until firm, ideally overnight.
Serve your Creme egg chocolate ice cream in large bowls, layering it with mini brownie bites.
Top with whipped cream, chocolate sprinkles, mini Creme eggs and chocolate sauce.