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No-Churn Easter Ice Cream

Prep Time 20 minutes
Freeze Time 240 minutes
Baking Pan Rose Gold Loaf Pan 24cm
Serves 6


  • 2 Hot Cross Buns, day old and roughly torn
  • 60g unsalted butter, melted
  • 1 ½ tablespoon brown sugar
  • 395g sweetened condensed milk
  • 1 ½ teaspoons vanilla bean paste
  • 2 cups thickened cream
  • 80g mini eggs, roughly chopped

    Step 1

    Preheat oven to 190°C.

    Step 2

    Place hot cross bun pieces on a lined baking tray. Brush pieces generously with melted butter and sprinkle with the brown sugar. Bake for 8 minutes until starting to turn golden, then turn off the oven and leave in there for another 8 minutes to dry out. Set aside to cool completely.

    Step 3

    Transfer to a food processor and pulse until the mixture resembles large crumbs.

    Step 4

    In a large bowl, whip the thickened cream until firm peaks form, then stir in 3 tablespoons of the condensed milk mixture and stir until just combined. Add the remaining condensed milk, vanilla bean paste, 3/4 of the hot cross bun crumbs and 3/4 of the mini eggs. Fold mixture until just combined.

    Step 5

    Transfer mixture to a Wiltshire Loaf Pan and top with the remaining hot cross crumb and mini eggs.

    Step 6

    Place in the freezer for 4 hours (or overnight) until the ice cream has set.

    Step 7

    Serve in a large chocolate Easter egg half. Drizzled with a little caramel sauce.



    • A no churn ice cream sets a little harder than a custard ice cream base, so take it out of the freezer 10-15 minutes prior to scooping.
    • To make a chocolate ice cream base, omit the vanilla bean paste and combine the condensed milk with some melted chocolate prior to mixing with the whipped thickened cream.


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