- 100g PETERS Smooth & Creamy French vanilla flavour ice cream, softened
- 1/3 cup (65g) NESTLÉ Milk CHOC BITS
- 3 hollow Easter eggs, halved
- 1 cup (150g) NESTLÉ Docello Carriba, melted
1. Grease and line baking tray. Combine PETERS Smooth & Creamy French Vanilla flavour ice cream and NESTLÉ Milk CHOC BITS.
2. Working quickly spoon ice cream mixture into hollows of Easter eggs, smooth tops and join halves together, place on prepared tray and return to freezer for 2-3 hours. (Tip work with 2 Easter egg halves at a time if necessary). To decorate eggs drizzle with NESTLÉ Docello Carriba. Freeze overnight.