Saturday, 6 April 2013

Peppermint Ice Cream Dessert (Easter Egg Re-Purpose)

A friend of my sister introduced this idea to me many years ago. I must admit I have a thing for peppermint, ice cream and chocolate, so what could be better than combining them all?

I started with a good old 'Scalliwag/Golliwog' base (crumbled chocolate biscuits with melted butter).

Freeze until firm. 

Top with softened Peppermint Choc Chip Ice Cream. I've never been successful at making my own, but I quite like the Bulla one.

Freeze again until firm (best over night if you can)

And here comes the Easter egg Re-purpose part.

I tried microwaving one peppermint egg with about a dessertspoon of cream for 10 seconds but found it too runny so I added another egg & zapped for a further 10 seconds.

My next trial of 2 eggs, 1 teaspoon of cream & 20 seconds worked much better, although 15 seconds might work better.

I couldn't resist bringing out the 'fine china' for this one :-)

Drizzle with your warm chocolate sauce & enjoy

I did try muffin size with some Mint Slices for the base, but once frozen the biscuits were too hard. You can of course make this 'family size' in a spring form tin, but I prefer mine ready-portion controlled.


Disclosure: This is not a sponsored post. This post was written for Loving Lunches. No product was received for this post. All opinions expressed are my own, based on personal experience with the product.


  1. Replies
    1. And it tastes good too! Unfortunately I've misjudged the portioning & now I have extra ice cream with no eggs to go with. . . a good excuse to grab a block of peppermint chocolate I'm thinking!


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