Hot cross bun ice cream sandwiches

7 INGREDIENTS • 6 STEPS • 9HR

Hot cross bun ice cream sandwiches

Recipe

2.8

5 ratings
Classic hot cross buns with hot cross bun flavoured ice cream? Yes please.
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Classic hot cross buns with hot cross bun flavoured ice cream? Yes please.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

9HR

Total time

Ingredients

Servings
3
6
M&S luxury hot cross buns
450 ml
milk
6
M&S free-range mixed size eggs, yolk only
150 g
caster sugar
plus a little extra
1 tsp
M&S Distilled 5 years aged XO French brandy
1/2 tsp
vanilla bean paste
150 ml
double cream

Nutrition per serving

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Calories
1036kcal
Fat
35.8 g
Saturates
18.5 g
Sugars
110.8 g
Salt
576.2 mg
Love This Recipe?
Add to plan
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Hot cross bun ice cream sandwiches
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Make the ice-cream the night before you want to serve. Toast 2 hot cross buns (2) and place in a shallow bowl, then pour over 150ml milk (150 ml) and leave to soak for 30 minutes.
step 2
Whisk the egg yolk (6), sugar (150 g), brandy (1 tsp) and vanilla (1/2 tsp) in a bowl. Strain the bun milk through a sieve into a saucepan, discarding the soaked buns. Top up the liquid with the remaining milk (300 ml), add the cream (150 ml) and heat until almost boiling point.
step 3
Pour the hot milk over the egg yolk mix and whisk. Return everything to the pan and heat until the mixture reaches 75°C .
step 4
Cool slightly then chill in the fridge, covered, before transferring to an ice-cream maker and churn. If you don’t have an ice cream maker, cover and put in the freezer until frozen, mixing with a fork every half hour to stop ice crystals forming.
step 5
Meanwhile, just before the ice cream is completely set, preheat the oven to 180°C/160°C fan/gas mark 4. Tear another hot cross bun (1) into small pieces and toss with some sugar, then bake on a tray until golden. Add the pieces to the ice cream, stir through then transfer to a container and keep in the freezer.
step 6
When you’re ready to serve, toast the remaining hot cross buns (3) and use a cookie cutter to cut 3 rounds of ice-cream. Serve the ice cream in the toasted buns.
step 6 When you’re ready to serve, toast the remaining hot cross buns (3) and use a cookie cutter to cut 3 rounds of ice-cream. Serve the ice cream in the toasted buns.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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