Leftover Easter-egg Ice Cream
If the Easter bunny brought a few too many Easter-eggs this year, crush them up and create this easy Leftover Easter-egg Ice Cream recipe. Only three ingredients are needed in this yummy dessert that takes vanilla ice cream to the next level.
Ingredients
- 2 L vanilla ice cream, softened slightly
- 100 grams pink and white marshmallows
- 350 grams leftover chocolate Easter-eggs, coarsely chopped
- 2 L vanilla ice cream, softened slightly
- 100 grams pink and white marshmallows
- 350 grams leftover chocolate Easter-eggs, coarsely chopped
- Step 1 of 3Grease and line a 11x21cm (base) loaf pan with baking paper, allowing paper to overhang on sides for handles.
- Step 2 of 3Place ice cream in a large bowl. Add marshmallows and chocolate. Mix to combine.
- Step 3 of 3Freeze for 6 hours or overnight until firm. Serve.
Method
- Step 1 of 3Grease and line a 11x21cm (base) loaf pan with baking paper, allowing paper to overhang on sides for handles.
- Step 2 of 3Place ice cream in a large bowl. Add marshmallows and chocolate. Mix to combine.
- Step 3 of 3Freeze for 6 hours or overnight until firm. Serve.
Method
- Step 1 of 3Grease and line a 11x21cm (base) loaf pan with baking paper, allowing paper to overhang on sides for handles.
- Step 2 of 3Place ice cream in a large bowl. Add marshmallows and chocolate. Mix to combine.
- Step 3 of 3Freeze for 6 hours or overnight until firm. Serve.