Sometimes my best ideas arrive at the very last minute. Yesterday Brittni and I were chatting about ice cream-themed projects, and a few hours later I had a sudden inspiration: ice cream cone Easter eggs. I ran to the grocery store, grabbed typical ice cream toppings, and replaced the ice cream scoop with an egg. It’s a playful trick that will surprise the family — and since everything on top is edible, it’s a fun and tasty treat. If you hollow the eggs, you can even turn them into mini cakes for a non-traditional Easter dessert.
Ready for some faux sundaes?
Supplies:
– White jumbo eggs*
– Ice cream cones
– Hot fudge or chocolate sauce
– Sprinkles
– Maraschino cherries
*You have a couple of choices for the eggs. Hardboil them for a simple, surprising snack, or hollow them out to create delicate mini cakes inside the shell.
How to assemble:
1. Place a white egg upside down into an ice cream cone so the wider end of the egg sits at the top.
2. Drizzle hot fudge or chocolate sauce over the top so it flows down the sides like melted ice cream.
3. Sprinkle with colorful sprinkles and finish with a cherry on top.
These little treats are delightfully deceptive. They look exactly like ice cream cones but are actually eggs dressed up as sundaes — a playful twist that makes for an unexpected centerpiece or dessert at your Easter table.
All photos by Studio DIY
I clearly enjoy turning things into ice cream — remember the waffle bowl mini cakes? This is my last Easter idea for the season, and after pineapples, swans, and confetti-dipped eggs, it’s been a fun run. See you next year!