Easter is just around the corner! As the weather has taken a surprisingly warm turn, we thought we would share this super easy recipe for Easter Hot Cross Bun ice cream.

This recipe shows you how to make a hot cross bun crumb mixture and add it to normal vanilla ice cream. This is done by melting a tub of vanilla ice cream and then refreezing it. Alternatively, you could just add the Hot Cross Bun mixture on top of scoops of delicious ice cream as a yummy topping.

If you would like to take it to another level, you can experiment with making your own ice cream instead of using store-bought!

Here is a recipe for vanilla ice cream: https://www.bbcgoodfood.com/recipes/ultimate-vanilla-ice-cream. And, if you want are vegan or lactose-intolerant, here is a recipe for you: https://www.bbcgoodfood.com/recipes/vegan-vanilla-ice-cream. Please note that even if you use vegan or dairy-free ice cream, the hot cross bun mixture is not dairy-free. You can make it dairy-free and suitable for vegans by sourcing vegan hot cross buns (many UK supermarkets now stock them) and by using a vegetable-based spread instead of butter. 

This recipe also works best with stale hot cross buns. If yours are too fresh you can stick them in the grill or oven for a bit to dry them out. You can also experiment with other flavours of hot cross buns, like chocolate or caramel.

If you do not have any Mixed Spice, you can make your own by mixing equal parts cinnamon, nutmeg and allspice.


 Serves 8


  • 2 litre vanilla ice cream

  • 2 stale hot cross buns

  • 50g unsalted butter

  • 10ml (2 teaspoons) mixed spice

  • 90g brown sugar


  1. Remove ice cream from the freezer and leave on the side to thaw while you create the hot cross bun mixture.

  2. Tear the stale hot cross buns into chunks with your hands. Put the chunks into a food processor and process into fine crumbs. If your hot cross buns are not stale enough, they will turn into a paste because of the moisture content. Make sure they are stale or have been dried out in the oven or grill.

  3. Melt the butter in a frying pan on a medium heat.

  4. Once the butter is sizzling, add the hot cross bun crumbs, spice and brown sugar. Toss them together so they are well-mixed and the crumbs are coated in butter. Allow to fry until the sugar starts caramelising but is not completely melted.

  5. Tip the crumbs onto a tray and allow to cool completely.

  6. Once the crumbs are cooled, add them to the melted ice cream and stir through. Leave a few crumbs on the side to sprinkle on top of the ice cream when serving. Seal the ice cream and return to the freezer until completely frozen.

  7. Remove from the freezer 10 minutes before serving. Sprinkle the leftover crumbs on top of the ice cream. Enjoy with our medium roast coffee from Guatemala, perfect for the vanilla and cinnamon flavours in the ice cream.

Let us know how you got on and send us some pics of your own ice cream.

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