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Hot cross bun ice-cream sandwiches
Hot cross bun ice-cream sandwiches
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Prep Time:
360 minutes
Cook Time:
10 minutes
Total Time:
370 minutes
Indulgent Easter treat: Hot cross bun ice-cream sandwich with Easter eggs and chocolate fudge sauce.
Ingredients:
  • 1L (4 cups) good-quality vanilla ice-cream
  • 2 x 125g pkt Mini Eggs
  • 250ml (1 cup) pouring cream
  • 100g (1/2 cup, firmly packed) brown sugar
  • 20g butter
  • 200g milk chocolate, chopped
  • 8.80 gm vanilla extract
  • 6 hot cross buns, split, toasted
Instructions:
  • Allow the ice-cream to soften in a large bowl for 10 minutes. Grease a 16 x 26cm baking pan and line with plastic wrap on the base and sides.
  • In a large bowl, combine the ice-cream with the majority of the crushed eggs. Stir until well mixed. Spread the mixture in a prepared pan, then top with the reserved three tablespoonfuls of crushed eggs for extra crunch. Smooth the surface, cover with baking paper, and freeze for 6 hours or overnight.
  • In a saucepan over medium heat, combine cream, sugar, and butter. Cook and stir for 2-3 minutes until sugar dissolves. Bring to a boil, then simmer on low for 3 minutes until slightly thickened. Let it cool for 2 minutes, then add chocolate and vanilla. Stir until chocolate melts and a smooth sauce forms.
  • Place hot cross bun bases on individual serving plates. Add a generous scoop of ice-cream on each base. Drizzle with chocolate sauce, sprinkle with reserved eggs, and finish the dessert by adding the hot cross bun tops.

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