Hot cross bun ice-cream
This ice-cream is easy to make and is an ideal way to use up left-over Easter buns. The creamy vanilla ice-cream is the perfect carrier for the delicious flavours of the hot-cross buns.
How long will it take?
2 – 3 hours
What’s the serving size?
Serves 4 - 6
What do I need?
- 1 litre vanilla ice-cream
- 2-3 hot cross buns, at least one day old
- 1 tablespoon brown sugar
- 50g melted unsalted butter
- 50 mL caramel sauce
- Chopped nuts, to serve
How do I make it?
- Remove ice-cream from the freezer and allow to soften slightly while you prepare the other ingredients.
- Preheat oven to 180C.
- Tear the hot cross buns roughly into small pieces and place in a food processor with sugar and butter. Blitz until you have the consistency of fine bread crumbs. Line an oven tray with baking paper and spread the mixture evenly over the tray. Place in the oven and bake for 10-15 minutes or until the crumbs are gently browned and crispy. Set aside to cool.
- Place the ice-cream in a large mixing bowl with the caramel sauce and crumb mixture. Fold the sauce and crumbs into the ice-cream and then place in the freezer to firm-up.
- Serve ice-cream sprinkled with chopped nuts and extra caramel sauce if desired.
TOP TIPS
You can also use Chocolate Easter Buns for this recipe. Follow the same steps but replace the caramel sauce with chocolate sauce.
