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- Using a serrated knife, carefully cut off the top 5cm from the Easter egg; be sure to reserve the sliced piece of egg.
- 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.
- Drizzle on the caramel and chocolate sauce.
- 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
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