Looking for the perfect Easter sweet treat? This lemon curd hot cross bun-infused ice cream recipe, paired with juicy blackberries, 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.
Scarlet Reid – M&S Recipes Team
Scarlet has been at for M&S for 4 years. Drawing on her background in store and a lifelong passion for food, she develops recipes that help customers cook with confidence every day.
6HR 15MIN
Total time
Ingredients
Servings
12
600 ml
double cream
1 tin
(397 g)
(397 g)
condensed milk
2 tsp
M&S Madagascan vanilla extract
2 handfuls
M&S 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
M&S Sicilian lemon curd
To serve
as needed
M&S extremely lemony curd filled hot cross buns, halved
or M&S Luxury Fruited Hot Cross Buns
Nutrition per serving
Calories
332kcal
Fat
21.3 g
Saturates
14.1 g
Sugars
23.4 g
Salt
70.2 mg
