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Hot Cross Bun Ice Cream Sandwiches

Name: Hot Cross Bun Ice Cream Sandwiches
Prep time: 70 min
Cook time: 2 min
Yield: Makes 6
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

Makes 6

Prep Time 10 minutes + freezing time approx. 1 hour

Cook Time 1-2 minutes

Easy

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: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

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.