Easter egg ice cream

Recipe from: 4/1/2003 12:00:00 AM

Ingredients 3
Servings 1
Minutes 5 minutes


Serving Change
  • 1
    litre ice cream
  • miniature Easter eggs
  • chocolate sauce for serving


5 minutes
Soften ice cream slightly and fold in the Easter eggs.
Return ice cream to freezer until hard.
Scoop ice cream into glass bowls and drizzle with chocolate sauce and decorate with miniature eggs.
Serve the ice cream in wafer baskets.
To make an Easter egg sundae, alternate layers of crushed biscuits, miniature Easter eggs and prepared Easter egg ice cream in a sundae glass.
Top with a scoop of ice cream and sprinkle with chopped nuts and chocolate vermicelli.
Serve with chocolate sauce.
If you can't find mini Easter eggs, roughly chop your favourite chocolate and fold it into the ice cream.

Read more on: dairy


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