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.


~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.

2 comments:

  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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