Hot cross bun ice cream sandwiches
User Reviews
5
10 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
3 mins
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Total Time
18 mins
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Servings
8
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Course
Dessert
Hot cross bun ice cream sandwiches
Report
Hot cross bun ice cream sandwiches with no-churn ice cream – pure indulgence to round off your Easter feast!
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Ingredients
For the ice cream
- 2 hot cross buns
- 600 ml double cream 20 fl oz
- 250 g ricotta cheese 9oz
- 300 g sour cream 10 1/2 oz
- 400 g sweetened condensed milk 14oz tin
- 1 tbsp vanilla paste
- saffron ground to a powder, small pinch
To serve
- hot cross buns
- 1 tbsp butter
- caramel sauce or chocolate sauce
Instructions
- Cut the hot cross buns into small chunks and spread on a tray. Place under a preheated grill (broiler) for 3 minutes, watching them closely so that they don’t burn.
- Cool, then blitz into breadcrumbs in a food processor. Set aside.
- Whisk the double cream until you have firm peaks.
- Whisk the ricotta, sour cream, condensed milk, vanilla and saffron together using a hand mixer. Make sure everything is well combined but don’t over mix.
- Fold in the whipped cream and half the breadcrumbs and transfer to a loaf tin.
- Spread the remaining breadcrumbs over the top. Cover and freeze for 5 hours or overnight.
- When ready to serve, take the ice cream out of the freezer for 20 minutes so that softens a little.
- Cut the hot cross buns in half and spread with a little butter toast in a preheated waffle maker until crisp and golden (or simply toast in a toaster).
- Place a scoop of the ice cream onto each toasted base and drizzle with caramel sauce. Add the hot cross bun lid and serve immediately.
Notes
- The saffron will add colour and flavour to the ice cream but if you like you can replace with 1/4 tsp ground cinnamon instead
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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