Recipe: Hot cross bun ice-cream sandwiches

4.3-5 9

How to Make:

Place ice-cream in a large bowl and set aside for 10 minutes to soften. Grease a 16 x 26cm (base measurement) baking pan and line the base and sides with plastic wrap.
Reserve a few mini eggs for decorating. Use a meat mallet or rolling pin to coarsely crush the remaining mini eggs. Add the crushed mini eggs to the ice-cream and stir to combine. Transfer the ice-cream to the prepared pan and smooth the surface. Cover with baking paper and place in freezer overnight or until firm.
Place the cream, sugar and butter in a saucepan over medium heat. Cook, stirring often, for 2-3 minutes or until the sugar dissolves. Bring to the boil. Reduce heat to low and simmer for 3 minutes or until thickened slightly. Set aside for 2 minutes to cool slightly. Add the chocolate and vanilla and stir until chocolate melts and a smooth sauce forms.
Divide hot cross bun bases among serving plates. Top each base with a large scoop of ice-cream. Drizzle with chocolate sauce. Top with remaining hot cross bun. Decorate with reserved mini eggs.

Time for preparing:

10 min.

Servings: