Ingredients
- SpinneysFOOD Super Fine Icing Sugar 60g
- Orange fondant 200g
- Green fondant 50g
- Oreos 128g packet
- Chocolate ice cream 1L
- Small terracotta pots 4
- SpinneysFOOD Edible Flowers A handful
- Fondant carrots A handful
Nutrition (Per serving)
- 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."
Bunny garden sundaes
American 30 Mins Prep
- Dust 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.