Method

1. Grease a 10-cup (2.5L) pudding basin or metal bowl. Line with plastic wrap, allowing the sides to overhang.
2. Use your hands to gently flatten bun tops. Use a small serrated knife to trim the edges. Arrange, cross-side out, over base and side of the lined basin or bowl.
3. Place the chocolate ice cream in a bowl. Add the raspberries and chocolate bar and gently stir to combine. Spoon the ice cream mixture over the bun layer in the basin or bowl, pressing over the side to make a 3cm-thick shell. Place in the freezer for 30 mins or until firm.
4. Remove the hot cross bun ice cream from the freezer and set aside for 5 mins to soften slightly. Spoon into a bowl and stir until smooth. Spoon into the chocolate ice cream shell. Smooth the surface. Cover with plastic wrap. Place in the freezer for 6 hours or until firm.
5. Turn onto a serving plate. Drizzle with chocolate topping. Decorate with rainbow confetti and sugar-coated eggs. Cut into wedges to serve.