Recipes

Step 1

Preheat oven to 190°C.

Step 2

Place hot cross bun pieces on a lined baking tray. Brush pieces generously with melted butter and sprinkle with the brown sugar. Bake for 8 minutes until starting to turn golden, then turn off the oven and leave in there for another 8 minutes to dry out. Set aside to cool completely.

Step 3

Transfer to a food processor and pulse until the mixture resembles large crumbs.

Step 4

In a large bowl, whip the thickened cream until firm peaks form, then stir in 3 tablespoons of the condensed milk mixture and stir until just combined. Add the remaining condensed milk, vanilla bean paste, 3/4 of the hot cross bun crumbs and 3/4 of the mini eggs. Fold mixture until just combined.

Step 5

Transfer mixture to a Wiltshire Loaf Pan and top with the remaining hot cross crumb and mini eggs.

Step 6

Place in the freezer for 4 hours (or overnight) until the ice cream has set.

Step 7

Serve in a large chocolate Easter egg half. Drizzled with a little caramel sauce.

Tips: 

• A no churn ice cream sets a little harder than a custard ice cream base, so take it out of the freezer 10-15 minutes prior to scooping.
• To make a chocolate ice cream base, omit the vanilla bean paste and combine the condensed milk with some melted chocolate prior to mixing with the whipped thickened cream.