We’ve combined two sweet treats together to create this irresistible dessert. Drizzle with salted caramel topping to take it to the next level.
Serves66
Cook time10 mins10 minutes
Prep time10 mins10 minutes, + 2 hours freezing time
+ 2 hours freezing time
Ingredients
1 Coles Bakery Traditional Hot Cross Bun, day-old, coarsely torn
1 tbs brown sugar
50g butter, melted
1L vanilla ice-cream, softened
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Method
Step 1
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.
Step 2
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.
Step 3
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.
Prep time10 mins10 minutes, + 2 hours freezing time
+ 2 hours freezing time
Ingredients
1 Coles Bakery Traditional Hot Cross Bun, day-old, coarsely torn
1 tbs brown sugar
50g butter, melted
1L vanilla ice-cream, softened
Description
We’ve combined two sweet treats together to create this irresistible dessert. Drizzle with salted caramel topping to take it to the next level.
Method
Step 1
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.
Step 2
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.
Step 3
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.
