Ice cream Creme Eggs recipe

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These ice cream Creme Eggs are a delicious no-bake treat for Easter that you can make with the kids. They'll have as much fun making them as eating them afterwards.

Ice cream Creme Eggs
Serves4
SkillEasy
Preparation Time5 mins
Total Time5 mins plus freezing
Cost RangeCheap

These Ice cream Creme Eggs are a homemade take on one of our favourite chocolatey Easter treats. 

This is one of our simplest Easter recipes but it looks so impressive when you serve them up - like real Creme Eggs, but bigger and made with ingredients you might have around the house at this time of year. If you have a few chocolate eggs, about the size of a hen's egg, maybe leftover from and egg hunt, this is a great way to use them up. The result is less sugary than the fondant inside real Creme Eggs, which can be especially nice if you've over-indulged in them over Easter. You can make them in advance and store in the freezer - they'll be good for up to 2 days (after that, they can get a bit frosty).

Ingredients

  • 4 hollow chocolate eggs (roughly the size of a hen's egg)
  • 4-6 tbsp vanilla ice cream
  • 2 tsp passion fruit curd, or lemon curd

WEIGHT CONVERTER

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Method

  1. Cut the tops off the hollow chocolate eggs using a sharp knife. Use a teaspoon or melon baller to fill the chocolate eggs with ice cream.
  2. Set aside in the freezer for around 20 minutes to firm up. Scoop out a little bit of the ice cream from the centre of the eggs and fill with a little passion fruit or lemon curd.
  3. Set aside in the freezer until ready to eat.

Top tip for making ice cream Creme Eggs

This is a great recipe for children who have intolerances that can make Easter difficult for them. You can adjust the ingredients to be dairy-free, gluten-free, or even vegan, so the whole family can enjoy them.

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Octavia Lillywhite
Food and Lifestyle Writer

Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.