Hot cross bun ice cream

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Ingredients

1 tub tub vanilla ice cream vanilla ice cream
3 hot cross buns hot cross bun
50 g g chocolate chips chocolate chip

Hot cross bun ice cream

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0:15 min
(8)

Method

If one of your highlights of Christmas is the Christmas pudding ice cream you can make with the leftovers afterwards, this hot cross bun ice cream recipe is bound to become your new Easter staple. Lightly spiced with chocolate chips for texture, it makes the perfect treat to keep in the freezer over the Easter holidays.

  1. Remove the ice cream from the freezer and leave to soften at room temperature for 5 minutes
  2. Meanwhile, split the hot cross buns in half and toast until golden brown. Set aside to cool until the ice cream has softened
  3. Roughly tear 2 of the buns and blitz in a food processor to form fine breadcrumbs. Add the softened ice cream and blitz again to combine
  4. Tear the remaining hot cross bun into small pieces and stir into the ice cream along with the chocolate chips
  5. Serve immediately, or scoop back into the ice cream tub and return to the freezer until firm (about 2 hours)

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