Mini Egg Ice Cream Cake
Serves: 8-12 Prep time: 30 min Freeze Time: 30-60 min
Total Time: 1 hr 30 min
Ingredients
2 litres of vanilla ice cream
1.5 cups micro mini eggs
1 cup crushed large mini eggs
1.5 cups chocolate fudge sauce
3 cups chocolate cookie crumbs
1/2 cup melted butter
2 cups whipped topping
Directions
Remove the ice cream and whipped topping from the freezer to soften.
In a bowl, mix the cookie crumbs with the melted butter. Press the mixture into the base of a 9” springform pan.
In a large bowl, combine the softened ice cream with 1 1/4 cups of micro mini eggs.
Spread half of the ice cream mixture over the crust in the springform pan.
Warm the fudge sauce slightly, then pour it into the center of the ice cream layer, spreading gently without reaching the edges.
Sprinkle the crushed large mini eggs over the fudge layer.
Add the remaining ice cream mixture in mounds, gently pressing it down to even it out.
Spoon dollops of whipped topping over the ice cream, then gently spread or leave as fluffy mounds. Sprinkle with the remaining micro mini eggs.
Freeze for at least 30–60 minutes or overnight before serving.
Enjoy! 🎉
Photos Hofstede’s Country Barn
Recipe property of Haley Crofton-Sleigh