Hot Cross Bun Ice Cream Cake Recipe

Combine hot cross buns with creamy ice cream for a summer meets Easter taste sensation.



Prep Time

20 minutes

Cooking Time

5 mins plus overnight freezing



Recipe Ingredients

  • 6 SPAR Freshline Caramel & Chocolate hot cross buns
  • 6 SPAR Freshline traditional hot cross buns
  • 200g Squillos Chocolate Hazelnut spread
  • 2 litres SPAR vanilla ice cream, slightly softened
  • 80g honeycomb chocolate, roughly chopped
  • ½ cup SPAR Fruit Fuel pecan nuts, raw halves  (roasted and roughly chopped)

Recipe Method

  1. Preheat the oven to 180°C
  2. Bake the hot cross buns in the oven for 5 mins until crispy. Set aside to cool.
  3. Cut the buns in half and spread hazelnut spread over all 12 bottom halves. Leave the halves open.
  4. Soften the ice cream in a large bowl.
  5. Add the chocolates and nuts making sure not to let the ice cream melt too much while doing this.
  6. Using a 30cm springform round cake tin, layer the bottom of the tin with the bottom half of the hot cross bun (chocolate spread facing upwards)
  7. Top with the ice cream mix and level out.
  8. Place the remaining hot cross buns on top and make sure they are tightly packed.
  9. Cover well with cling wrap and freeze overnight
  10. Place onto a platter and decorate with fresh flowers.

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