Easter is coming!
And I’m kicking off the Easter festivities with a Hot Cross Bun & Easter Egg Ice Cream, serving up to six hungry family and friends. We chatted to Wiltshire’s secret Easter recipe builders with another Easter treat. I’ve already eaten way more than my fair share of Easter eggs this year, but I am having so much fun with the Easter-themed treats. If you make this, don’t forget to tag me on Instagram!
Wiltshire’s range of Rose Gold bakeware is not only attractive but functional. The range is oven safe to 220C, features a high-quality non-stick coating, and dishwasher, fridge, and freezer safe. The pink silicone pans are microwave safe too!
Wiltshire’s Hot Cross Bun & Easter Egg Ice Cream
Skill level: Easy
Prep/cook time: 20 mins prep | 4 hours chill
• 2 Hot Cross Buns, day old and roughly torn
• 60g unsalted butter, melted
• 1 1/2 tbsp brown sugar
• 1 x 395g can sweetened condensed milk
• 1 1/2 teaspoons vanilla bean paste
• 2 cups thickened cream
• 80g mini eggs, roughly chopped
- Preheat oven to 190°C
- Place hot cross bun pieces on a lined baking tray. Brush pieces generously with melted butter and sprinkle with brown sugar. Bake for 8 minutes until turning golden, then turn off the oven and leave it there for another 8 minutes to dry out. Set aside to cool completely.
- Transfer to a food processor and pulse until the mixture resembles large crumbs.
- In a large bowl, whip the thickened cream until firm peaks form, then stir in 3 tablespoons of the condensed milk mixture and stir until combined. Add the remaining condensed milk, vanilla bean paste, 3/4 of the hot cross bun crumbs and 3/4 of the mini eggs.
- Fold mixture until just combined.
- Transfer mixture to a Wiltshire 30cm Two-Tone Loaf Pan and top with the remaining hot cross crumb and mini eggs.
- Place in the freezer for 4 hours (or overnight) until the ice cream has set.
- Serve in a large chocolate Easter egg half. Drizzled with a bit of caramel sauce.
• A no-churn ice cream sets a little harder than a custard ice cream base, so take it out of the freezer for 10-15 minutes before scooping.
• To make a chocolate ice cream base, omit the vanilla bean paste and combine the condensed milk with some melted chocolate before mixing with the whipped thickened cream.