Updated: Sep 21, 2019
Despite the fact that summer is almost over – the days have still been 30 degrees + (send ice and help please) in Christchurch and I can only imagine that the last thing anyone wants to eat is melted chocolate over Easter weekend.
I thought – why not make Hot Cross Bun flavoured Ice Cream? I joked about it on Twitter, but it turns out it was actually something people really wanted to try (including me)
This recipe is so quick and easy and a real easter treat. If you’re a fan of Hot Cross Buns, then you’re going to absolutely devour bowls and bowls of this. Want to know what makes this recipe even better? You don’t need an Ice Cream maker to make it!
400 mls of cream
1 can of lite condensed milk
1 heaped tsp of mixed spice
Half a tsp of crushed ginger
1 heaped tsp of cinnamon
1 tsp of lemon juice
1 tsp of vanilla essence
1 cup of raisins (or your fruit of choice, omit if you’re not a fan)
If you are dairy-free, you may get away with coconut cream in this, but you’ll need to find a condensed milk alternative as this works as the thickening agent and the sweetener.
2019 update - you can get coconut condensed milk and it is LEGIT good.
Whisk all of the above ingredients in a bowl until combined – you want the spices to be completely blended through so you have no nasty lumps (remember the Cinnamon challenge?)
Add your fruit of choice and place in a plastic (or freezer-friendly) container, lid off (cover lightly with glad wrap) and pop the ice cream in the freezer. Take it out every 2 or so hours and stir with a fork until it starts to get really thick. Leave in the freezer for up to 8 hours – or until frozen.