Hot cross bun ice cream sandwiches with no-churn ice cream – pure indulgence to round off your Easter feast! Post sponsored by Iceland #PowerOfFrozen.
Springtime is here (fingers crossed is stays), Easter is very nearly here and my thoughts turn to hot cross buns, chocolate eggs and all things delicious. Attending the #IcelandFeaster event last week has a lot to do with this…
The last Iceland event I went to was a Christmas extravaganza, so my expectations were already riding pretty high – thankfully, I wasn’t disappointed. Excellent food, excellent company, lots of inspiration from chef Neil and even some helium balloon high jinks 🙂
Iceland has been leading the way in dispersing preconceived notions about frozen food – in many cases frozen food can be fresher and more nutritious than fresh. It is also excellent for reducing food waste and, let’s face it, a lot more economical as well. Iceland are also the first UK retailer to commit to going plastic-free on their own products by 2023, definitely something they need to shout from the rooftops.
I always have packs of fish, specialty seafood, berries and vegetables from Iceland in my freezer – it’s no secret that I love their products. After their Christmas event, I was inspired to smoke a whole turkey (purchased frozen from Iceland of course) and I have to tell you it was AMAZING.
I keep meaning to blog this recipe, but the weather just hasn’t been dry enough to have the smoker going… fingers crossed that it will remain nice enough for me to smoke my Iceland turkey crown – incidentally one of the ‘hero’ products – this Easter.
At the Feaster event the turkey crown was served sliced with cranberry mole, Tenderstem broccoli, quinoa and an edible egg shell and this was after chef Neil Nugent showcased how to make a Scotch egg fishcake with a perfect soft-boiled egg in the middle.
I have that recipe idea in my back pocket and really want to try it, especially Neil’s trick for the perfect 6-minute soft boiled egg – spoiler alert: a small pinprick on the egg shell allows this to be possible. The cooked egg white then acts as the perfect insulation, allowing the fishcake to be fried without the yolk becoming hard boiled.
Chef Neil and his team also whipped up hot cross bun Welsh rarebit and hot cross buns with spicy bacon jam and Stilton cheese crisps. Both were delicious and a novel way to serve Iceland’s luxury hot cross buns. Scroll down to the bottom of this post for another way to revive stale hot cross buns – should you have any that is, I know it’s practically impossible!
Our Feaster dinner ended on a sweet note, with slices of the Iceland luxury raspberry & pistachio layered pavlova, back by popular demand after being a sell-out product this Christmas. The sweet/crunchy/tart pavlova is highly addictive – I may have polished off half on my own at home doing, ummm, research. Ok it was more than half, but I was having a day, ok?
Thank you Iceland for inviting me to your Feaster event and inspiring me to make these Hot cross bun ice cream sandwiches with no-churn ice cream… Take a look at the recipe and video to show how it’s all done. If you don’t fancy making the no-churn ice cream, then look out for the Iceland luxury Madagascan vanilla ice cream. But you will be missing out on an incredibly creamy and rich treat – you won’t believe it is not churned in an ice cream maker.
Hot cross bun ice cream sandwiches with no-churn ice cream – pure indulgence to round off your Easter feast!
- 2 hot cross buns
- 600 ml 20 fl oz double cream
- 250 g 9oz ricotta
- 300 g 10 1/2 oz sour cream
- 400 g 14oz tin sweet condensed milk
- 1 tbsp vanilla paste
- Small pinch saffron ground to a powder
- Hot cross buns
- 1 tbsp butter
- Caramel or chocolate sauce
- Cut the hot cross buns into small chunks and spread on a tray. Place under a preheated grill (broiler) for 3 minutes, watching them closely so that they don’t burn.
- Cool, then blitz into breadcrumbs in a food processor. Set aside.
- Whisk the double cream until you have firm peaks.
- Whisk the ricotta, sour cream, condensed milk, vanilla and saffron together using a hand mixer. Make sure everything is well combined but don’t over mix.
- Fold in the whipped cream and half the breadcrumbs and transfer to a loaf tin.
- Spread the remaining breadcrumbs over the top. Cover and freeze for 5 hours or overnight.
- When ready to serve, take the ice cream out of the freezer for 20 minutes so that softens a little.
- Cut the hot cross buns in half and spread with a little butter toast in a preheated waffle maker until crisp and golden (or simply toast in a toaster).
- Place a scoop of the ice cream onto each toasted base and drizzle with caramel sauce. Add the hot cross bun lid and serve immediately.
The saffron will add colour and flavour to the ice cream but if you like you can replace with 1/4 tsp ground cinnamon instead
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