• 300g BM04091062 Nic Base 100 VIEW IN SHOP 
• 395g CF0054F2 White chocolate Joypaste VIEW IN SHOP 
• MR002 Joycream White VIEW IN SHOP 
• 3g Milk 3.8%
• 645g Sugar
• 3 Bags Crushed Mini Eggs

Method:

1. Mix the base mix and add the white chocolate.
2. Freeze in the batch freezer.
3. Once frozen, transfer to Napoli trays and ripple through crushed Mini Eggs and Joy Cream White.
4. Layer the ice cream over the white chocolate and Mini Eggs.
5. Place in the blast freezer to set.
6. Decorate with a layer of Joy Cream White and crushed Mini Eggs on top.