Add as many edible flowers to the pots as you like to make them look even more realistic
| Created by | Spinneys |
| Prep time | 30 minutes |
| Setting Time | Overnight |
| Serves | 4 |
| Cuisine | American |
| Special Occasion | Easter |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 985 |
| Fat | 35g |
| Saturates | 19g |
| Protein | 10.8g |
| Carbs | 162.4g |
| Sugars | 136.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFDust a work surface with powdered sugar to prevent sticking.
Take a portion of orange fondant and roll it into a smooth ball. Shape one end into a cone, gently tapering it to resemble a carrot. For a realistic touch, use a toothpick or the back of a knife to create small vertical lines along the length of the carrot. This mimics the texture of a real carrot.
Take a tiny amount of green fondant and roll it into a thin snake-like shape. Flatten one end of the green fondant to create the carrot top. You can also cut small fringes to mimic the feathery carrot greens. Make a small indentation at the broader end of the carrot using the toothpick. Gently press the flattened end of the green fondant into the indentation, securing the carrot top in place.
Allow the fondant carrots to set for a few hours or overnight until they firm up.
Remove the cream filling from the Oreos. Place the cookies in a resealable bag. Remove the air from the bag and seal. Using a rolling pin or glass, crush the cookies.
When ready to serve, divide the ice cream between the terracotta pots. Top with the crushed Oreos, edible flowers and fondant carrots.
