This hot cross bun nice cream sandwich is the ultimate treat to enjoy over the Easter break. Hot cross buns are good on their own but the addition of spiced nice cream really takes it to the next level. For added decadence, we recommend a drizzle of chocolate sauce. Yum!
SERVES 6
INGREDIENTS
- SPICED NICE CREAM
- Bananas, 4 (frozen)
- Coconut Flesh, 100 g (frozen)
- Vanilla Pod, 1/2 (scraped, or vanilla powder/extract)
- Ground Ginger, 1/4 tsp
- Cinnamon, 1/4 tsp
- Medjool Dates, 2 pcs.
- HOT CROSS BUN SWIRL
- Maple Syurp, 1 tbsp
- Cinnamon, 1/4 tsp
- Ground Ginger, 1/4 tsp
- Vanilla Pod, 1/2 (scraped, or vanilla powder/extract)
- Dried Cranberries, 1/4 cup
METHOD
- Combine all spiced nice cream ingredients in a high-power blender, blend until smooth.
- In a small bowl, combine all ingredients for the hot cross bun swirl. Mix well.
- Spoon nice cream into a dish to freeze, gently mixing through the hot cross bun swirl.
- Place in the freezer for 1-2 hours.
- Scoop nice cream onto toasted organic hot cross buns. Serve in your favourite Coconut Bowls and enjoy!
This recipe was created for us by Healthy Luxe, a blog established in 2014 by mother-daughter duo, Jennifer Murrant and Hannah Singleton. The platform evolved from a shared love and appreciation for health, wellness and food.
Blog: https://healthyluxe.com.au
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