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Hot Cross Bun Ice Cream Sandwiches
Hot Cross Bun Ice Cream Sandwiches
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Hot Cross Bun Ice Cream Sandwiches

Makes 6
Prep Time 10 minutes + freezing time approx. 1 hour
Cook Time 1-2 minutes to toast the buns
Easy As
Ingredients
½ x 1 Litre tub French vanilla ice cream
½ cup chocolate chips
50 g butter, softened
Zest from ½ orange
¼ tsp Gregg's Ground Cinnamon
6 hot cross buns

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
Step 1
Line the base and sides of a 20 cm square baking tin with baking paper. Soften the ice cream and mix in the chocolate chips. Spread the ice cream evenly into the tin. Place in the freezer for an hour or until ice cream is firm.
Step 2
Mix the butter, orange zest and Gregg's Ground Cinnamon together.
Step 3
Cut the hot cross buns in half. Spread the cut sides with the butter. Place the buns, buttered side down in a griddle or frying pan and toast until golden over a medium heat. Remove from the heat and allow to cool.
Step 4
Remove the ice cream from the freezer and lift out of the tin. Working quickly to avoid the ice cream melting, use a 7 cm diameter biscuit cutter to cut out 6 rounds of ice cream. Place a round on the base of the hot cross buns. Top with the lid and serve.
Tips
This recipe can be gluten free if gluten free buns, chocolate chips and ice cream are used.
Unfilled buns can be frozen and thawed prior to toasting and filling with ice cream. Prepared recipe not suitable to freeze.
Switch It Up
Choose your favourite hot cross buns - chocolate, traditiol or brioche will all work well.
We have used a French vanilla ice cream but use your favourite ice cream flavour.
Replace the dark chocolate chips with white or milk chocolate.
Omit the chocolate chips or replace with finely chopped walnuts or pistachios.
What do I need?
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½ x 1 Litre tub French vanilla ice cream
½ cup chocolate chips
50 g butter, softened
Zest from ½ orange
¼ tsp Gregg's Ground Cinnamon
6 hot cross buns
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