- Egg free
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Vegetarian
Celebrate with a neapolitan hot cross bun ice cream cake, blending Easter tradition with creamy indulgence for a delightful frozen treat.
- Serves16
- Cook time5 minutes
- Prep time30 minutes, + cooling & 8 hours freezing time
Ingredients
- 6 Coles Chocolate Hot Cross Buns, split
- 1/4 cup (60ml) vanilla flavoured coffee syrup
- 4L Neapolitan ice cream, softened slightly
- 100g dark chocolate
- 1/2 cup (125ml) pouring (pure) cream
- 1 tbs brown sugar
- Assorted chocolate Easter eggs, to serve
- Raspberries, to serve
Nutritional information
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 the base of a 20cm (base measurement) springform pan and line with baking paper. Arrange bun bases, cut-side up, in a single layer in the base of the pan, trimming to fit. Brush with half the coffee syrup. Place in the freezer for 30 mins to chill.
Step 2
Place chocolate ice cream in a large bowl and stir with a metal spoon until smooth. Spread over the bun bases in the pan and smooth the surface. Place in the freezer for 30 mins or until firm. Repeat with vanilla ice cream. Place in the freezer for 30 mins or until firm.
Step 3
Brush cut sides of the bun tops with remaining coffee syrup. Place strawberry ice cream in a clean bowl and stir until smooth. Spread over the vanilla ice cream layer and smooth the surface. Arrange bun tops over the ice cream, pressing gently to secure. Place in the freezer for 6 hours or until firm.
Step 4
Meanwhile, place chocolate, cream and sugar in a small heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir with a metal spoon for 3-5 mins or until the mixture is smooth. Cool slightly.
Step 5
Remove ice cream cake from the freezer and transfer to a serving plate. Return the cake to the freezer for 30 mins to set.
Step 6
Arrange assorted Easter eggs and raspberries on top of the cake. Drizzle with the chocolate sauce. Use a large serrated knife to cut into pieces.
Neapolitan hot cross bun ice cream cake
- Serves16
- Cook time5 minutes
- Prep time30 minutes, + cooling & 8 hours freezing time
Ingredients
- 6 Coles Chocolate Hot Cross Buns, split
- 1/4 cup (60ml) vanilla flavoured coffee syrup
- 4L Neapolitan ice cream, softened slightly
- 100g dark chocolate
- 1/2 cup (125ml) pouring (pure) cream
- 1 tbs brown sugar
- Assorted chocolate Easter eggs, to serve
- Raspberries, to serve
Description
Celebrate with a neapolitan hot cross bun ice cream cake, blending Easter tradition with creamy indulgence for a delightful frozen treat.
Method
Step 1
Grease the base of a 20cm (base measurement) springform pan and line with baking paper. Arrange bun bases, cut-side up, in a single layer in the base of the pan, trimming to fit. Brush with half the coffee syrup. Place in the freezer for 30 mins to chill.
Step 2
Place chocolate ice cream in a large bowl and stir with a metal spoon until smooth. Spread over the bun bases in the pan and smooth the surface. Place in the freezer for 30 mins or until firm. Repeat with vanilla ice cream. Place in the freezer for 30 mins or until firm.
Step 3
Brush cut sides of the bun tops with remaining coffee syrup. Place strawberry ice cream in a clean bowl and stir until smooth. Spread over the vanilla ice cream layer and smooth the surface. Arrange bun tops over the ice cream, pressing gently to secure. Place in the freezer for 6 hours or until firm.
Step 4
Meanwhile, place chocolate, cream and sugar in a small heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir with a metal spoon for 3-5 mins or until the mixture is smooth. Cool slightly.
Step 5
Remove ice cream cake from the freezer and transfer to a serving plate. Return the cake to the freezer for 30 mins to set.
Step 6
Arrange assorted Easter eggs and raspberries on top of the cake. Drizzle with the chocolate sauce. Use a large serrated knife to cut into pieces.