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Easter egg ice-cream sandwich

Easter egg ice-cream sandwich

The best way to enjoy the last of the warmer days.

  • Makes 6
  • More than 2 hours



  1. Place all chocolate eggs in a zip seal bag.
  2. Using a rolling pin, bash until coarse and place in a large bowl.
  3. Tear marshmallow eggs into pieces and add.
  4. Add soft ice cream and mix well.
  5. Scoop into a deep 1 litre dish and freeze overnight.
  6. Slice hot cross buns in half and toast each on a hot griddle pan.
  7. Scoop Easter egg ice cream onto half the hot cross buns and sandwich together with remaining buns.
  8. Serve.
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