Chocolate Dessert

The ingenious way to use up leftover chocolate eggs

Name: The ingenious way to use up leftover chocolate eggs
Yield: 4 eggs or bunnies
Ingredients: 1L ice cream (we used a combination of vanilla and chocolate); 4 easter eggs (we used a combination of white, dark and milk chocolate Easter eggs and Lindt bunnies); 100g chocolate, melted and cooled (choose chocolate to match Easter egg in milk, dark or white)

Rate now

4 eggs or bunnies

Ice-creamster eggs: the Easter treat you need to know about

Jump to recipe

by Warren Mendes

delicious. team

Apr 06, 2017

Deceptively easy, these little ice-creamster chocolate treats are essential for any Easter celebration.

1L ice cream (we used a combination of vanilla and chocolate)
4 easter eggs (we used a combination of white, dark and milk chocolate Easter eggs and Lindt bunnies)
100g chocolate, melted and cooled (choose chocolate to match Easter egg in milk, dark or white)

Method

1.

Unwrap each Easter egg or bunny and place upside down in a glass or mug to hold it in place.
2.

Bring a saucepan of water to the boil over medium heat.
3.

Place the end of the object (see notes) into the boiling water for 30 seconds to heat. Dry it and then use that end to gently press down and melt a hole in the underside of the Easter egg or chocolate bunny. Repeat with remaining eggs or bunnies.
4.

Place ice cream in a food processor or stand mixer and process until softened. Place into a piping bag then pipe into each hole you have created in the egg or bunny.
5.

Immediately transfer to the freezer (still in the mug or glass for stability). Freeze for at least 2 hours.
6.

After 2 hours, can patch the hole of each Easter egg or bunny with melted chocolate and return to the freezer to set.
7.

Remove from the freezer and enjoy immediately or allow them to sit for 5 minutes if you want the ice cream to soften a little.