This show-stopping Easter dessert is easier than it looks. Get the kids involved in creating this hot cross bun ice cream bombe.
Serves1212
Prep time10 mins10 minutes, + 6 1/2 hours freezing & 5 mins standing time
+ 6 1/2 hours freezing & 5 mins standing time
Ingredients
18 Coles Bakery Traditional Fruit Hot Cross Buns, split, tops only
1L chocolate ice cream, softened
125g fresh or frozen raspberries
40g Europe Summer Roll chocolate bar, coarsely chopped
2 x 500ml tubs Coles Hot Cross Bun Ice Cream
Chocolate fudge topping, to drizzle
Rainbow confetti, to decorate
Sugar-coated chocolate eggs, to decorate
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Grease a 10-cup (2.5L) pudding basin or metal bowl. Line with plastic wrap, allowing the sides to overhang.
Step 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.
Step 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.
Step 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.
Step 5
Turn onto a serving plate. Drizzle with chocolate topping. Decorate with rainbow confetti and sugar-coated eggs. Cut into wedges to serve.
Make it ahead
Make the bombe, without the toppings, up to 1 week ahead. Store, covered, in the freezer.
