This is just what the name suggests – Easter eggs and ice-cream, in a sandwich. But sandwiched in a warmed hot cross bun, they may become the Easter treat you'll look forward to every year.
1-2 cups mixed Easter eggs
3 cups vanilla ice-cream (or any flavour you like), softened
6 hot cross buns
1 tsp gold sprinkles (optional)
1. Roughly chop the Easter eggs and mix well through the softened ice-cream, reserving a few tablespoons of the chopped chocolate to decorate. Return to the freezer for about 30 minutes to firm.
2. If serving the hot cross buns warm, heat your oven to 130C fan-forced (150C conventional) and spritz the buns with a little water. Place on a baking tray in the oven for about 5 minutes to warm through.
3. Halve the buns leaving a "hinge" at the back to stop drips. Place a scoop of ice-cream inside and sprinkle the exposed ice-cream with chopped chocolate and a few gold sprinkles.
Tip: If you want to combine this with my Easter egg honeycomb into an Easter egg honeycomb ice-cream sandwich, I'm not going to stand in your way.
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.