Leftover Easter Egg Chocolate Ice Cream
I do understand, however, that sometimes you can have too much of a good thing, including Easter eggs. So when Sainsbury’s asked me to come up with a delicious recipe for using up leftover Easter eggs, I immediately thought of ice-cream. If you’re fed up with chocolate or feel you need to stop indulging, it can go into the freezer until such time as chocolate becomes desirable once again.
So, assuming there are such things as leftover Easter eggs in your house, here are some suggestions on how to use them in addition to the ice-cream recipe given below.
- Melt leftover Easter egg chocolate down and use to drizzle over cakes and biscuits such as these peanut butter and chocolate cookies.
- Turn leftover chocolate into chocolate sauce for pouring over ice-cream or any number of other things – it keeps well in the fridge. This honeyed chocolate sauce is rather delicious.
- Chop all your leftover Easter eggs and chocolate into bits and use for any recipe using choc chips: cookies, flapjacks, brownies, cakes – the list could go on. Substitute choc bits for the walnuts in this brownie recipe.
I may claim that there are no leftover Easter eggs in our house, but I am a hoarder and tend to squirrel things away, often forgetting about them. This post prompted me to do a little search and lo and behold, I found some mini eggs from Easter 2013 nestling at the back of a cupboard. Plain chocolate eggs filled with creme de cassis, I thought they would be an ideal addition to my ice-cream. The unfortunate crushed bunnies and one of my less successful Easter egg attempts went into the mix too.
Initially I was going to flavour this no churn ice-cream with vanilla as I wanted the various tastes from the eggs to stand out. But then I remembered a bar of mint and vanilla chocolate that I used to be rather fond of. The vanilla and mint were both subtle and finely balanced and worked together surprisingly well. So in order to create my own version of this flavour combination, I decided to use some fresh mint from the garden which wouldn’t give too strong a flavour; I only used a little bit of vanilla pod for the same reason.
The balance of flavours and ratio of ice-cream to chocolate was just perfect and it was not overly sweet. The hint of mint, made it quite refreshing and the light creamy ice-cream was easy to eat. Chunks of varying types and size of chocolate made each mouthful an adventure. I served it with this dark chocolate sauce with some added water to make it a better pouring consistency.
Cooking with Herbs over at Lavender and Lovage is all about mint this. Using my own fresh mint to flavour this ice-cream makes it particularly apt.
I’m also submitting this to Simple and in Season with Ren Behan. Fresh mint is now in season as evinced by this use of my first picking of this year’s mint. This month’s event is being hosted by Michelle from Utterly Scrummy Food for Families.
As this really is a Dead Easy Dessert and can be in the freezer in under 30 minutes, I am sending this off to Michelle of Utterly Scrummy Food for Families who is hosting this month for Sarah of Maison Cupcake.
Despite it’s seeming lavishness, this is a very frugal recipe. I bought the cream at a bargain price as it was going out of date and the Easter eggs were already there and needed to be used up. I am thus sending my ice cream off to the No Waste Food Challenge normally hosted by Elizabeth’s Kitchen Diary, but this month by Ness of JibberJabberUK.
I was sent a Sainsbury’s shopping voucher in exchange for developing this recipe and post.
- 600 ml double cream
- 200g (half a standard sized tin) condensed milk
- large sprig fresh mint
- half vanilla pod
- 250g Easter chocolate - mixed or otherwise
- Warm 100ml of the cream with the mint in a covered pan until nearly boiling. Turn off the heat and leave to infuse until cool.
- Strain the cooled cream and add it along with the rest of the cream to a large bowl. Add the condensed milk.
- Scrape out the seeds from the vanilla pod and add to the cream (you could use vanilla extract, or ground vanilla pod or even vanilla paste).
- Whip the cream until peaks form.
- Roughly chop the chocolate (or place in a bag and bash with a rolling pin) and add to the cream, reserving a couple of spoonfuls to scatter on top if desired. Fold into the cream.
- Pour the cream into a 1 litre tub and scatter over the reserved chocolate. Place in the freezer.
- Yields one litre plus a little bit more.
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