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
Method
- 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.
- 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.
- 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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