An Easter basket isn’t the only way you and your family can enjoy these holiday sweets. With a long shelf life, most Easter candy can be reused and incorporated into other recipes for weeks after the holiday.
Candy Egg Ice Cream Sandwiches
With a long shelf life, most Easter candy can be reused and incorporated into other recipes for weeks after the holiday.
Ingredients
- 2 cups vanilla ice cream
- 3 Cadbury Creme Egg Candy candies
- 8 large sugar cookies
- 1/4 cup Cadbury Mini Eggs Candy
Instructions
- Set ice cream on counter for 15-20 minutes, or until it begins to thaw and is easy to scoop.
- Unwrap and chop egg candy into small pieces. Pour candy pieces (including gooey center off knife and cutting board) into medium mixing bowl.
- Scoop ice cream into bowl with chopped candy. Using plastic spatula, stir candy and ice cream until combined.
- Pour ice cream mixture into rectangular or square 2-quart dish and spread into even layer, making sure candy is evenly distributed.
- Cover with plastic wrap and place dish in freezer for at least 30 minutes, until ice cream has set again.
- In food processor, pulse mini egg candies until finely chopped.
- Remove ice cream from freezer.
- Place chopped mini candies in shallow bowl wide enough to fit a cookie. Place 4 cookies bottom up on plate.
- Top each cookie with scoop of ice cream then top ice cream with another cookie (bottom facing ice cream). Press down until ice cream reaches cookie edge.
- Immediately roll ice cream edges of sandwich in chopped mini candies, turning sandwich until all edges are coated. Place sandwich on a dish and return to freezer. Repeat.
- Serve immediately or wrap in plastic wrap and freeze.
Notes
Source: Family Features