Hot Cross Bun Ice Cream Sandwich

When I saw the recipe for this ice cream my mind was blown!  Hot Cross Bun Ice Cream between a toast Hot Cross Bun.  Honestly, could it get any better? I know I am a couple of months late for the Easter Hot Cross Bun inspired recipes trend but I think Hot Cross Buns are appropriate all year round.


It is a classic ice cream recipe using eggs, milk and cream but being me I did change it up a bit to make it healthier.  I replaced some of the milk and most of the cream with yoghurt.  The ice cream still tastes delicious and creamy so yoghurt is a great and healthy alternative.


The ice cream is similar to rum and raisin ice cream.  The raisins are soaked in a lot of rum before being added to the cinnamon ice base.  I used proper maple syrup as the sweetener instead of sugar as it is full of flavour! When the ice cream is all made, you place a ball between freshly toast Hot Cross Buns and enjoy the hot and cold sensation.  YUM!


Hot Cross Bun ice Cream Sandwich

Adapted From Conde Naste Gourmet

  • 250g raisins
  • 200ml rum
  • 6 eggs yolks
  • 2 cup full cream milk
  • 1/2 cup cream
  • 1 1/2 cup low fat yoghurt
  • 1 Tsp vanilla extract
  • 70ml maple syrup
  • 1 Tsp cinnamon
  1. Place the raisins and rum in a pan on high heat for 3 minutes, turn off and let the raisins absorb the rum
  2. Whisk the egg yolks in a bowl
  3. In a pan on medium heat, add the milk, cream, vanilla, cinnamon and syrup
  4. Dissolve the syrup and bring the mixture to just below a boil
  5. Add a bit of the milk mixture to the egg and whisk together
  6. Add the egg-milk mixture back into the remain milk mixture on the stove and mix well
  7. Cook on the stove until slightly thickened (coats the back of a stove)
  8. In a separate bowl, add the yoghurt and whisk until smooth before adding the mixture from the stove
  9. Pour into a bowl and place in the fridge until cooled
  10. When cooled, pour into an ice cream machine (follow the instructions of your ice cream machine to know when it is ready)
  11. If you don’t have an ice cream machine, place in the freezer and at 30 minutes intervals whisk the mixture until frozen
  12. When you ready to serve, slice and toast your hot cross buns and add a scoop of ice cream

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