Easy Easter Dessert with Mini Eggs
A sweet and delicious no bake Easter dessert recipe made with mini eggs, oreos and ice cream. A simple to make no bake ice cream cake for the holidays. Its easy to put together but should be made at least the day before to give it time to freeze properly.
Servings 12 People
Cost $20
Ingredients
- 36 Regular Oreo cookies use entire cookie including icing
- 5 tbsp melted butter 2
- 2 litre/quarts chocolate ice cream
- 2 litre/quarts vanilla ice cream
- 3 cups mini egg candies one large package
- 2 cups chocolate icing homemade or purchased
- 1 3 inch chocolate Easter bunny for decoration
Instructions
Preparation
- Take a large 10 inch springform pan line with plastic wrap and then butter the inside. This helps make the crust release when serving. Prepare the pan and set aside.
Oreo Cookie Crust
- To make the oreo crumbs. Add 36 regular oreo cookies to a food processor, process in small pulses until you have fine crumbs. If you do not have a food processor add the oreos to a ziploc bag and using a rolling pin crush and mash the oreo cookies until the crumbs are ground fine.
- Transfer the crushed Oreo cookies to a mixing bowl and add the melted butter. Stir until well combined. The crust will feel rather sticky and the butter makes it form small crumb clumps.
- Place the Oreo mixture into your lined and greased springform pan and press into an even layer over the bottom and sides of the dish. I like to do this with a measuring cup to form a small crust up the side of my pan.
- Place the cookie crust into the freezer for ten minutes while you clean the food processor and start the chocolate ice cream layer.
Chocolate Ice Cream Layer
- Let the chocolate ice cream soften for about 20-30 minutes
- Once the ice cream has started to soften transfer the chocolate ice cream to a bowl and mix until its soft like soft serve.
- Pour the chocolate ice cream on top of the oreo crust. Smooth the top with a knife like you would for icing.
Mini Egg Center
- Place two cups of mini eggs into a ziploc bag. Crush them into large chunks by giving them gentle wacks with the back of a wooden spoon until every egg is cracked at least once.
- Once the mini eggs are smashed place them on top of the chocolate ice cream layer. Make sure there are mini egg bits all around the outside edge. Once the chocolate ice cream layer is coated with mini eggs, cover with plastic wrap and place in the freezer for at least 4 hours.
Vanilla Ice Cream Layer
- Let the ice cream soften for 20-30 minutes, vanilla tends to take longer to melt because it has a lower sugar content.
- Take 1 cup of mini eggs, crush them in a ziploc bag. Once the ice cream is soft ,add both the ice cream and the Easter eggs to a bowl. Mix together and pour over the chocolate coating. Return to the freezer until solid, 4 hours at least.
Easter Dessert Decorating with Mini Eggs
- You will need 2-3 cups of chocolate icing and a icing bag fit with a swirl tip to decorate the ice cream cake for Easter.
- You can use any dark chocolate icing you like, or purchase predone chocolate icing. Make sure you have the icing and decorations handy before removing the frozen ice cream cake.
- You want to do the decorating quickly as the ice cream will melt if you take too long.
- Once you have the outside edge decorated with the swirls place a small mountain of chocolate icing just behind the center of the cake. These will serve to hold up the central small chocolate Easter bunny.
- To freeze your ice cream cake Easter dessert wrap it tightly in plastic wrap. It will keep like this for a day.
