Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Leftover Easter Egg Chocolate Ice Cream

 The concept of leftover Easter eggs is something I find hard to get to grips with. In our house, an uneaten Easter egg must have something seriously wrong with it, or have fallen down the back of the sofa. The whole point of self-denial during Lent is to celebrate your resolve with a massive blow-out at the end, which is where the Easter eggs fit in. Fit into your stomach, I mean.
Leftover Easter Egg Recipe

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.
Leftover Easter Eggs

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.

No Churn Ice Cream

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.

Leftover Easter Egg Recipe

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.

Leftover Easter Egg Chocolate Ice Cream
A creamy but light and not overly sweet no churn choc-chip ice-cream flavoured with vanilla and a hint of mint. Ideal for using up all those leftover bits of Easter chocolate. Serve with chocolate sauce if desired.
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Prep Time
25 min
Total Time
25 min
Prep Time
25 min
Total Time
25 min
Ingredients
  1. 600 ml double cream
  2. 200g (half a standard sized tin) condensed milk
  3. large sprig fresh mint
  4. half vanilla pod
  5. 250g Easter chocolate - mixed or otherwise
Instructions
  1. 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.
  2. Strain the cooled cream and add it along with the rest of the cream to a large bowl. Add the condensed milk.
  3. 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).
  4. Whip the cream until peaks form.
  5. 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.
  6. Pour the cream into a 1 litre tub and scatter over the reserved chocolate. Place in the freezer.
Notes
  1. Yields one litre plus a little bit more.
Tin and Thyme http://tinandthyme.uk/

Comments

  1. Leave a Reply

    Johanna GGG
    16th April 2014

    how funny that you found easter eggs from last year – I don’t think we have leftover easter eggs ever in our house (not that we have too many as it is not my favourite chocolate). I do remember my brothers throwing easter egg about wantonly as if it didn’t matter to them and our neighbour always had easter eggs she kept for months when I was little – but such things are less common now I am older – sigh! I am sure if I did make this ice cream both e and sylvia would be very excited

    • Leave a Reply

      Choclette
      17th April 2014

      I usually still get an Easter egg from my mum, so always look forward to that, but unless I’ve hidden something away for a rainy day, CT hoovers up anything that is left “lying around”!

  2. Leave a Reply

    talesofpiglingbland
    16th April 2014

    There are SO many easter egg recipes around today and I want to eat all of them. Better get to the gym beforehand…

    • Leave a Reply

      Choclette
      17th April 2014

      No indeed, this leftover chocolate seems like a strange concept ๐Ÿ˜‰

    • Leave a Reply

      Choclette
      17th April 2014

      Thank you. We’ve had such lovely weather here recently, ice cream feels sort of right.

  3. Leave a Reply

    belleau kitchen
    16th April 2014

    absolutely genius idea and I love the addition of the mint too… it’s like where all the bad bits of Easter eggs go to die.

  4. Leave a Reply

    Janice Pattie
    16th April 2014

    That is the best looking Easter dish I have seen this year, it appeals to me much more than creme eggs in cake or bars does. Great invention.

    • Leave a Reply

      Choclette
      17th April 2014

      Thanks Kate – strangely I never seem to have a problem using chocolate ๐Ÿ˜‰

  5. Leave a Reply

    Ren Behan
    17th April 2014

    How lovely and indulgent – fresh mint choc chips with leftover Easter eggs – can’t think of anything better. Have a wonderful Easter! Thanks for the Simple and in Season entry x

    • Leave a Reply

      Choclette
      17th April 2014

      Thank you Ren – add a bit of refreshing fresh mint and suddenly it doesn’t seem quite so decedent somehow!!!

  6. Leave a Reply

    London Unattached
    17th April 2014

    I’m with you on the never having any left over easter eggs. But, what a lovely idea (even if you used a bar of chocolate!!!)

    • Leave a Reply

      Choclette
      20th April 2014

      You’re right Fiona, this is really a glorified choc chip ice-cream.

  7. Leave a Reply

    Sooze
    24th April 2014

    Hi there, I love the idea of using up leftover choc in an icecream. I have some mint choc to use up and this could be interesting. Do you think it would work as a frozen yoghurt (natural yog + condensed milk) or would the yoghurt’s sourness not work with the mint?
    SW x

    • Leave a Reply

      Choclette
      25th April 2014

      Mint chocolate sounds like a fantastic addition. Not sure if the yogurt would work as a no-churn, I’ve not tried it. Taste wise I think it could be good – think of tzatziki. If you try it, would love to know how it turns out.

  8. Leave a Reply

    Sarah Trivuncic
    29th April 2014

    Oh my that looks fantastic! I would love a chunky slice of ice cream ๐Ÿ™‚ Thanks for sending to Dead Easy Desserts!

    • Leave a Reply

      Choclette
      30th April 2014

      Yes thanks Sarah, I’m sort of thinking of having a freezer raid today ๐Ÿ˜‰

  9. Leave a Reply

    Jibber JabberUK
    29th April 2014

    I’m just looking around my living room to see how many Easter Eggs the kids won’t notice if I appropriate one. I’m sure they would appreciate the ice cream I put them in! Thanks for linking up with this month’s No Waste Food Challenge.

    • Leave a Reply

      Choclette
      30th April 2014

      You still have Easter eggs Ness? Mind you, I think I still have a few mini ones lying around too ๐Ÿ˜‰

  10. Leave a Reply

    Urvashi
    29th March 2016

    The perfect post Easter use up those eggs and spare double cream recipe!

    • Leave a Reply

      Choclette
      30th March 2016

      Exactly Urvashi – I have both again this year, so it might be time to fill the freezer.

  1. 24 Ways to Use Up Leftover Easter Eggs - Fab Food 4 All - […] Leftover Easter Egg Chocolate Ice Cream – Tin & Thyme […]

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