Creme Egg Viennetta
Make the most of Easter and try our Creme Egg Viennetta recipe. An Easter treat everyone will enjoy, full of ice cream and chocolate eggs. What's not to love?
Ingredients
- 8 creme Eggs, chopped
- 3/4 cup caramel condensed milk
- 50 grams dark chocolate, melted and cooled
- 8 hollow Easter eggs, broken
- 1 L vanilla ice cream, softened
- 8 creme Eggs, chopped
- 3/4 cup caramel condensed milk
- 50 grams dark chocolate, melted and cooled
- 8 hollow Easter eggs, broken
- 1 L vanilla ice cream, softened
- Step 1 of 3Line a 25 x 7.5cm cake tin with baking paper, extending paper at the long ends for handles.
- Step 2 of 3Scoop 1/3 of the ice cream into the base of the tin. Top with 2 of the chopped Creme Eggs, then dollop with 1/2 cup caramel and drizzle with 1/3 of the chocolate. Repeat layers, pushing the mixture down to flatten before finishing with the melted chocolate. Freeze for 4 hours or overnight.
- Step 3 of 3Remove from pan using baking paper. Whisk remaining caramel in a bowl until smooth. Serve drizzled with 1/4 cup caramel and top with broken Easter eggs and extra caramel sauce on the side.
Method
- Step 1 of 3Line a 25 x 7.5cm cake tin with baking paper, extending paper at the long ends for handles.
- Step 2 of 3Scoop 1/3 of the ice cream into the base of the tin. Top with 2 of the chopped Creme Eggs, then dollop with 1/2 cup caramel and drizzle with 1/3 of the chocolate. Repeat layers, pushing the mixture down to flatten before finishing with the melted chocolate. Freeze for 4 hours or overnight.
- Step 3 of 3Remove from pan using baking paper. Whisk remaining caramel in a bowl until smooth. Serve drizzled with 1/4 cup caramel and top with broken Easter eggs and extra caramel sauce on the side.
Nutrition per serving
1309 Kilojoules
Protein4 grams
Fat13 grams
Carbs44 grams
Sugars41 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 3Line a 25 x 7.5cm cake tin with baking paper, extending paper at the long ends for handles.
- Step 2 of 3Scoop 1/3 of the ice cream into the base of the tin. Top with 2 of the chopped Creme Eggs, then dollop with 1/2 cup caramel and drizzle with 1/3 of the chocolate. Repeat layers, pushing the mixture down to flatten before finishing with the melted chocolate. Freeze for 4 hours or overnight.
- Step 3 of 3Remove from pan using baking paper. Whisk remaining caramel in a bowl until smooth. Serve drizzled with 1/4 cup caramel and top with broken Easter eggs and extra caramel sauce on the side.