Looking for the perfect Easter sweet treat? This lemon curd hot cross bun-infused ice cream recipe, paired with juicy blackberries and topped with crunchy lemon meringue sprinkles, is just what you need. It’s a delicious way to use up leftover hot cross buns – we’ve used our Extremely Lemony Curd Filled Hot Cross Buns, but it works just as well with our classic Luxury Fruited Hot Cross Buns. Make the cheat’s condensed milk ice cream then load into toasted buns for a wow-worthy Easter dessert.
Marks & Spencer
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6HR 15MIN
Total time
Ingredients
Servings
12
600 ml
double cream
1 tin
(397 g)
(397 g)
condensed milk
2 tsp
vanilla extract
2 handfuls
Collection Victoria blackberries, roughly chopped
2
M&S extremely lemony curd filled hot cross buns
or M&S Luxury Fruited Hot Cross Buns
2 tbsp
lemon curd
as needed
M&S lemon meringue sprinkles, crumbled
To serve
as needed
M&S extremely lemony curd filled hot cross buns, halved
or M&S Luxury Fruited Hot Cross Buns
