Looking for a festive take on ice cream, eggs and Easter combined? This Ice Cream Egg is certainly a way to go! I actually arrived at this recipe or technique if you will, while gathering ingredients for another recipe idea featuring ice cream, can't wait to share that one too! The above photo is made from Strawberry and Pistachio, represented by 2 halves. The creamy center is a Strawberry Shortcake Cream, chocked full of Strawberry Shortcake Roll slices and fresh strawberry slices, folded into your favorite brand of whipped topping or homemade, the choice is yours.
This is inspired by the whole Easter Holiday, or 'Southern Baptist Fashion Show' lol, which has always been a time of family and friends, church and worship, new, colorful dresses and egg hunts. I remember a child, getting to dress in the most beautiful dresses, frillies and laces, crinoline and under-slips, uber cute hats, straw curls and curly q's, patent leather shoes with small heels, those socks with the ruffled 'tutu top', fancy little purses and those candy eggs with the edible coating, that doubles as kid friendly lipstick, and don't get started on shawls!
Easter was always a time when little girls became princesses, before the influx of Disney's princesses ensued. Some of my most fond childhood memories are attached to this time of year. I now have two princesses of my own to entertain and the following recipe is one of the many ways I create recipes and food fun to see them smile, like how my mom made me smile when I was just a girl. She still does!
This egg is more about assembly, as there is no cooking involved. The Strawberry Cream is prepared the day of assembly, as you will need a little extra freezer space for the bowls that house the egg halves. You may choose your own flavors of ice cream, but I chose Strawberry and Pistachio because the colors scream Spring and the pastels remind me of colored eggs. Of course this recipe is for more than just Easter, it's all about new and fun spins on old favorites.
2 bowls, of equal diameter for 'Egg' shells, the ones I used were about 8 inches across
2 smaller bowls of equal diameter, to create inner cavity for filling, about 6 inches across
2 cartons of ice cream, equal amounts
1 16 oz. container whipped topping
8oz. fresh strawberries, sliced
4 strawberry shortcake rolls, sliced
Decorative sprinkles of choice
Plastic wrap to line insides of larger bowls
Vanilla or Strawberry frosting, optional
to secure bottom egg half to serving vessel
Fake grass, optional, you may also use fresh fruit or fresh herbs like mint, parsley and basil
Place plastic wrap inside of large bowls and add a flavor of ice cream to each bowl.
Smooth and press ice cream, tapping bowl on surface to help settle.
Take smaller bowl, run under cool water and press into center of ice cream.
Press and smooth ice cream evenly along the top of smaller bowl.
Repeat with other bowl. Cover with plastic wrap.
Place in freezer until frozen solid again, about 2 days.
On assembly day, fold whipped topping, strawberries and cake rolls together.
Remove egg halves by pulling on the liner of plastic.
Remove the smaller bowl, by carefully pouring warm water into it, letting it stand for several seconds and carefully lifting water filled bowl from center of egg half.
Fill egg halves with cream.
Invert other half and put egg together.
Use a rubber spatula dipped in cool water to smooth halves together.
Serves many with a smile! Enjoy