Chocolate Egg Ice Cream Bowls with Cookie Crumble

Ice cream bowl recipe Ice cream bowl recipe
6 people 15 minutes 10 minutes


  • 6 large Easter Eggs
  • 100 g Mascarpone Cheese
  • 400 g Mixed Berries
  • 250 ml SuperValu Vanilla Ice Cream

For the Chocolate Sauce

  • 150 ml Fresh Cream
  • 100 g White Chocolate chopped

For the Crumble

  • 50 g Butter
  • 50 g Plain Flour
  • 50 g Porridge Oats
  • 50 g SuperValu Brown Sugar
  • 100 g SuperValu Signature Tastes All Butter Belgian White Chocolate Chunk Cookies


  1. Preheat the oven to 180°C.  
  2. In a bowl, combine the flour, porridge, butter and brown sugar into a breadcrumb texture.  
  3. Place the cookies in a freezer bag. Using a rolling pin, bash the cookies into small chunks and add to the breadcrumb mixture.  
  4. Combine and transfer onto a baking tray, then bake in the oven for 10-15 minutes, tossing the mixture once until golden brown.  
  5. Remove from the oven and set aside to cool.  
  6. Prepare the chocolate sauce. In a small saucepan, bring the cream to the boil, then remove from the heat and add the white chocolate. Stir until smooth. 
  7. Keep warm until needed in a serving jug. 
  8. To build the dessert: On each dish, spoon a dot of mascarpone cheese. Stabilise each egg on the mascarpone cheese so the egg stands on one side. Using a knife gently, break the quarter top side of each egg. Fill the eggs with ice cream, berries and some of the crumble. Decorate with leftover crumble and some berries.  
  9. Drizzle the warm white chocolate sauce over each egg at the table and enjoy immediately. 
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