Eat Recipes

Hot Cross Bun and Easter Egg Ice Cream

Try this delicious Hot Cross Bun and Easter Egg Ice Cream recipe from the team at Wiltshire.

Easter is one of a favourite times of the year, when indulging in sweet treats is a daily occurrence! This delicious homemade ice cream recipe requires no churning and will be sure to be a showstopper on your Easter table.

It combines two of our favourite Easter treats – hot cross buns and chocolate eggs.

Hot Cross Buns and Easter Egg Ice Cream

Ingredients (serves 6)

Prep/cook time: 20 mins prep | 4 hours chill

2 Hot Cross Buns, day old and roughly torn

60g unsalted butter, melted

1 1/2 tbsp brown sugar

1 x 395g can sweetened condensed milk

1 1/2 teaspoons vanilla bean paste

2 cups thickened cream

80g mini eggs, roughly chopped

Hot Cross Bun and Easter Egg Ice Cream

Method

  1. Preheat oven to 190°C
  2. Place hot cross bun pieces on a lined baking tray. Brush pieces generously with melted butter and sprinkle with the brown sugar. Bake for 8 minutes until starting to turn golden, then turn off the oven and leave in there for another 8 minutes to dry out. Set aside to cool completely.
  3. Transfer to a food processor and pulse until the mixture resembles large crumbs.
  4. In a large bowl, whip the thickened cream until firm peaks form, then stir in 3 tablespoons of the condensed milk mixture and stir until just combined. Add the remaining condensed milk, vanilla bean paste, 3/4 of the hot cross bun crumbs and 3/4 of the mini eggs. Fold mixture until just combined.
  5. Transfer mixture to a Wiltshire 30cm Two Tone Loaf Pan and top with the remaining hot cross crumb and mini eggs.
  6. Place in the freezer for 4 hours (or overnight) until the ice cream has set.
  7. Serve in a large chocolate Easter egg half. Drizzled with a little caramel sauce.

Cooking Tips

  • A no churn ice cream sets a little harder than a custard ice cream base, so take it out of the freezer 10-15 minutes prior to scooping.
  • To make a chocolate ice cream base, omit the vanilla bean paste and combine the condensed milk with some melted chocolate prior to mixing with the whipped thickened cream.
Hot Cross Bun and Easter Egg Ice Cream

Want more? Click here for a Hot Cross Rum Cocktail recipe and here for our Dark Chocolate Cherry Easter Egg Bark.

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