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.


~J

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.