Looking for an affordable Easter treat? We all know how expensive Chocolate Easter Eggs are but making Easter treats for your family doesn’t have to be expensive or hard.
We don’t have icebox cakes in New Zealand I actually had to google what an icebox cake was when I first heard it mentioned. This icebox cake for Easter was actually inspired by what I visualised an icebox cake to be from reading The Paper Palace book by Miranda Cowley Heller (The book is amazing by the way).
This Easter Icebox Cake recipe is a cheap and easy Easter Dessert featuring layers of crunchy strawberry wafers, creamy vanilla ice cream and speckles of moreish crushed chocolate Easter eggs. It costs under $10 to make.
- You can make the chocolate go further by adding chocolate chips.
- You can make this Easter Icebox cake the day before to serve on the following day.
- This Easter recipe is also perfect for using up excess easter chocolate treats.
How to make an Easter Icebox Cake..
All you need to make this Easter IceBox Cake is a chopping board, plastic wrap, spatula, loaf tin and freezer.
And three ingredients:
- Vanilla ice cream
- Strawberry wafers biscuits
- Cadbury pastel mini eggs
All of which I purchased from Woolworths for under $10.
Tasting the Easter Icebox Cake
You do not have to exclusively make this icebox cake just at Easter Time, you can make this icebox dessert anytime. Try the chocolate wafers and your favourite Whittaker’s chocolate chopped up as substitutes.
Try the recipe…
Easter IceBox Cake
Ingredients
- X2 packets 125g Strawberry wafer biscuits
- 1 litre Vanilla ice cream
- X2 Cadbury mini eggs
Instructions
- Pull your container of ice cream out of the freezer to soften on the bench while you prepare your ingredients.
- Line a loaf tin with plastic wrap, one strip of plastic wrap across the width of the loaf tin and then an extra long length down the length of the loaf tin, making sure there’s extra to cover over the top of the icebox cake.
- Roughly chop up the easter eggs.
- Line the base of the loaf tin with one layer of strawberry wafers running across the width of the tin.
- Spread an even layer of ice cream across the wafers and sprinkle with the chopped mini eggs.
- Repeat with another layer of wafers, ice cream and chopped eggs.
- Finish with a final layer of wafers, gently pressing down on the wafers.
- Cover with the plastic wrap and freeze for a few hours.
- Once ready to serve remove from the freezer and slice up the icebook cake to serve.
Notes
