Easy hot cross bun ice-cream
We’ve combined two sweet treats together to create this irresistible dessert. Drizzle with salted caramel topping to take it to the next level.
Note: + 2 hours freezing time
- 1 Coles Bakery Traditional Hot Cross Bun, day-old, coarsely torn
- 1 tbs brown sugar
- 50g butter, melted
- 1L vanilla ice-cream, softened
Preheat oven to 180°C. Line a baking tray with baking paper. Place the hot cross bun in a food processor and process until it resembles fine breadcrumbs. Transfer the hot cross bun crumbs to a bowl. Add the sugar and butter and toss to combine. Spread evenly over the lined tray. Bake, stirring occasionally, for 10 mins or until the crumb mixture is golden brown and crisp.
Place the ice-cream in a large bowl. Add two-thirds of the crumb mixture and gently fold to combine. Return the ice-cream mixture to the ice-cream container. Place in the freezer for 2 hours or until firm.
Place scoops of hot cross bun ice-cream in serving bowls. Sprinkle with the remaining crumb mixture.
Serve with salted caramel topping
Buy & dry For the crumbs and to make French toast, day-old buns give the best results as they’re slightly drier. If you’re using fresher buns, try drying them in the oven at 180°C for 10 mins.