Easter egg sundae

Easter egg sundae
Serves 6
1 Easter egg
Vanilla ice cream
Caramel ice cream

To serve:
Salted caramel sauce
Chocolate sauce
Mini eggs
  1. Using a serrated knife, carefully cut off the top 5cm from the Easter egg; be sure to reserve the sliced piece of egg.
  2. Stand the egg upright in a bowl. Carefully place the reserved egg top into the bottom of the egg, so that it is nestled into the larger egg’s opening. Scoop both ice creams into the egg top.
  3. Drizzle on the caramel and chocolate sauce.
  4. Decorate with mini eggs, sprinkles and serve with a flake on top.

Per serving: 534kcals, 21.8g fat (15.2g saturated), 78.5g carbs, 50.8g sugars, 10.1g protein, 6g fibre, 0.223g sodium