Preparation time is 20minutes
Cook time is 10minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 500grams vanilla ice-cream
- 1packets traditional hot cross buns
- 3 free range eggs
- 2 cups milk
- 5milliliter extra virgin olive oil cooking spray
- 1 cup caramel fudge topping
- 125grams raspberries
- 2 bananas, sliced
Description
These scrumptious hot-cross-bun ice-cream balls will wow a crowd at any Easter celebration.
Instruction tip
Tip:Cook any leftover hot-cross-bun crumbs in the air fryer on 180°C for 2 minutes. Sprinkle over top of ice-cream to serve.
Method
Step 1 of 4
Line a baking tray with baking paper. Scoop ice-cream into 4 large walnut-sized balls. Place on tray and freeze for 2 hours or until very firm.
Step 2 of 4
Roughly tear hot cross buns into pieces and then process until fine crumbs form. Place on a large flat plate. Whisk eggs and milk in a large bowl.
Step 3 of 4
Working quickly with one ball at a time, using 2 forks to hold ice-cream, dip in egg mixture then roll in hot-cross-bun crumbs to thickly coat, making sure ice-cream is completely covered in a thick layer of crumb. Then repeat to double crumb. Place on tray and freeze for 4 hours or overnight until very firm.
Step 4 of 4
Line basket of a 4L air fryer with baking paper. Spray ice-cream balls with cooking oil, then place in the air-fryer basket. Cook for 2-3 minutes on 200°C, or until golden brown and crisp. Carefully transfer balls to serving bowls. Drizzle with topping and serve with raspberries and banana.
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