If you’re looking for easy Easter Dessert ideas, you’ve come to the right place!
I’ve put four seriously easy and indulgent Easter dessert recipe ideas together for you, including a No-Churn Speckled Egg Ice Cream recipe, which is the base for each one. They’re easy, full of chocolate and sure to be fabulous crowd-pleasers.
No-Churn Speckled Egg Easter Ice Cream
I’m all for no-churn ice creams, especially because we don’t have an ice cream machine and I do not have the patience to whisk ice cream every 45 minutes to stop ice crystals from forming. Sorry, but nobody’s got time for that. I made this using my Condensed Cereal Milk but you can make it with regular condensed milk as well.
- 500ml fresh cream (chilled)
- 385g Condensed Cereal Milk or regular condensed milk (chilled)
- 1.5 cups Speckled Eggs, frozen
- 2 tsp vanilla extract
- Blitz 1 cup of the Speckled Eggs in a food processor until it forms rough chunks. There’s no right or wrong here, you just don’t want to put them all into the ice cream completely whole. Set aside.
- Place the cream in the bowl of a stand mixer fitted with the whisk attachment, or a large bowl if you’re using a hand mixer.
- Whisk on a medium-high speed until the cream begins to thicken and form soft peaks.
- Pour the condensed into the cream and continue whisking until it thickens again.
- Gently fold in cup of blitzed Speckled Eggs.
- Pour into a container which you can ideally seal, top with the remaining 1/2 cup of Speckled Eggs and then freeze for at least 8 hours or overnight if you can before serving.
Now for the fun stuff! What to do with your ice cream (besides eating it out of the container with a spoon)…
Good Old-Fashioned Ice Cream & Chocolate Sauce
Truth be told, this is how I really like eating ice cream, and I wouldn’t have started producing my own chocolate sauces for ice cream (and other things) if it weren’t the case. So spoon that Speckled Egg Ice Cream into a bowl or glass jar and pour over as much or as little sauce as you like!
Ice Cream Cookie Sandwiches
I first tasted one of these in Shanghai, where you can find the most delicious American-style cookies on this planet via Strictly Cookies. Personally, I think that cookies work best for ice cream sandwiches because they are chunky, dense and soft – which are three things you need if you’re going to successfully sandwich two cookies between a scoop of ice cream.
You can either buy cookies or make your own. My recipe for Dark Chocolate & Oatmeal Cookies will definitely do the trick, but if you want to make Funfetti Cookies as I used for the image above then I recommend using this one from Browned Butter Blondie.
To assemble your Ice Cream Cookie Sandwiches:
- Place half of your cookies face-up on a baking tray small enough to fit in your freezer.
- Working quickly so your ice cream doesn’t melt completely and make a huge mess, place a scoop on each of the cookies and then top with a second cookie.
- Gently pressing down to sandwich them together but being careful not to squish out the ice cream.
- Place in the freezer for at least 4 hours or overnight before dunking half of each cookie in one of my chocolate sauces.
- Place back in the freezer for 30 minutes for the sauce to set completely and then serve!
Ice Cream, Cookie & Strawberry Sundaes
This is a bougie version of Ice Cream & Chocolate Sauce. All you need to do is place a few scoops of ice cream in a jar, layering with chopped strawberries and crushed cookies, then finish it off with a drizzle of my Caramelised White Chocolate Sauce. Easy!
Brownies & Speckled Egg Ice Cream
Once again you can easily use store-bought brownies, but then why go that route when you can make your own, especially if you use the recipe for my Boyfriend Brownies and add in chocolate chunks to boot. All you need to do is top them with a scoop (or two) of Speckled Eggs Ice Cream and lashings of all three of my Chocolate Sauces.
Shop The Story
Pictured above are my Caramelised White Chocolate Sauce, Milk Chocolate Sauce and Salted 55% Dark Chocolate Sauces, which are available to shop on my Small Batch Collection. I love serving anything in a glass jar, and the ones I’ve used here are the Le Parfait Jam Pots.