Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 6 people
Difficulty level: 3 out of 4
6 Ingredients
Number of servings
6
- 200milliliter cream
- 2tablespoons cocoa powder
- 1L vanilla bean ice-cream
- 200grams chocolate Easter eggs, broken
- 3/4 cup brown sugar (save 1 tbs brown sugar)
- 3 hot cross buns, split
Method
Step 1 of 5
Preheat oven to 200°C. Line a baking tray with paper. Roughly dice buns and place into a bowl. Add sugar and toss well to coat. Transfer to baking tray in a single layer. Bake, tossing occasionally, for 20 minutes or until golden and crisp. Cool for 5 minutes.
Step 2 of 5
Meanwhile, transfer ice-cream from freezer to fridge to soften slightly. Process diced buns in a food processor to form rough crumbs.
Step 3 of 5
Scoop ice-cream into a large bowl and fold through crumbs. Place mixture into a freezer-safe container and refreeze until firm.
Step 4 of 5
To make the Easter egg sauce, heat cream and 1 tbs brown sugar together in a small pan until just below boiling. Remove from heat, add broken Easter egg and stir until smooth. Whisk in cocoa, transfer to a jug and leave to cool.
Step 5 of 5
Scoop ice-cream into bowls, top with sauce and serve immediately.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.