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Boozy Easter egg ice cream… Yes please!

When the Easter weekend is drawing to an end and the kids have had chocolate for breakfast more days than you remember and more sugar comedowns that you’ve had craft beers….

It’s time to take one for the team… you’re going to need to eat some of those eggs!

But lets not just sneak a treat in the pantry, let’s turn them into an adults-only boozy treat that the kids will have to keep their mitts off!

Ingredients:

300ml thickened cream

125ml sweetened condensed milk

40ml bourbon

½ cup chopped or broken Easter eggs

5 medium hollow eggs

Method:

Pour cream, condensed milk and bourbon into a large mixing bowl. Using a hand beater or stand mixer beat on a medium to high speed until the mixture thickens and ribbons form while beating.

Add the chopped Easter egg chocolate and fold through. Gently cut the top off your hollow eggs and sit them into ramekins or muffin trays to keep them upright. Pipe or spoon the mixture into the eggs and return the tops onto each egg. If you have leftover ice cream mixture, spoon it into a ramekin or airtight container. Pop the filled eggs and any leftover ice cream into the freezer for 2 hours or overnight if you have the time or patience. Once frozen, remove the eggs from the freezer and serve immediately.

Written by Kelly Barlow

Kelly is a long time foodie, she has cooked, written, published and produced all in the name of food. You can find and contact her at @whatkellycooks

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