Ice cream easter eggs
- Pre-bought or homemade ice cream in flavour of choice
- Easter egg moulds (7.5cm tall egg moulds used in photograph)
- Bamboo skewers
- Hundreds and thousands or sprinkles of choice
Remove ice cream from freezer and let it soften for a few minutes on your work space.
Spoon the ice cream into each side of the mould and flatten using the back on a spoon. Sandwich both sides of the mould together, wiping away any excess ice cream that squeezes out the sides when pressed together.
Place a skewer between the two sides of the mould and slide it halfway through the ice cream egg so that it’s sitting in the middle of the egg like a lolly pop stick.
Place the skewered moulds in the freezer and let them set for at least two hours.
After two hours or more, remove the moulds from the freezer. Holding them by the skewer, run under warm water to remove the moulds from the ice cream.
Pour sprinkles or hundreds and thousands into a bowl and roll the ice cream eggs in the bowl to coat them.
Serve and enjoy!
- You can freeze these ice cream eggs by storing the eggs individually in zip lock bags.
- For an adult twist, mix baileys with chocolate ice cream and coat the ice cream eggs with crushed nuts
- Kids love helping to make these fun and yummy Easter treats by coating the ice cream eggs in sprinkles.
- I like to serve these as a special Easter dessert on Easter Sunday night.
- This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder