I love Easter. I was born on Good Friday, and so was my son Hunter too! Safe to say I make a bit of a fuss.
We do bunny ears, personalised egg cups for egg & soldiers, and of course, the Easter Egg Hunt!
Truth be told I probably go a little too crazy and get way too many treats, so I jumped at the opportunity to team up with Countdown to share with you an Easter recipe which uses up any leftovers you might have.
I got to work creating Hot Cross Bun Ice Cream Sandwiches and below you will find this recipe using Easter staples that I picked up at Countdown. They have a range of Easter products in their own brand range on price lockdown, to help save money over Easter. I especially loved all the different hot cross bun options, finally settling on the brioche style for this recipe, but any of your favourite flavours will work nicely.
I’ve crushed up leftover Easter eggs and mixed them with hokey pokey ice cream (again, any flavour will work) and then sandwiched the ice cream with melted chocolate between the toasted buns. You get the spice from the buns and then the crunch and depth from the chocolate and then the creaminess from the ice cream, it is a perfect match! I can’t wait for you to taste them!
Also, a wee reminder that Countdown store hours are reduced on Thursday & Saturday night, and closed on Good Friday & Easter Sunday. I personally like to do a big online Countdown shop and get it delivered just before Easter and then we are sorted for the long weekend. More time to spend with my little ones making memories instead of shopping.
I hope you have a lovely Easter planned and I look forward to seeing lots of Hot Cross Bun Ice Cream Sandwiches. Make sure you tag me on your creations
Happy Easter xxx Jana
Hot Cross Bun Ice Cream Sandwiches
- 6 Hot cross buns – I used the brioche version for $4.50 for 6
- 6 large scoops of Countdown Own Brand Hokey Pokey Ice Cream
- Your choice of leftover Easter eggs –The hollow ones are best for melting but for mixing with ice cream anything is suitable. I used 5 Hollow Cadbury Easter Eggs and 1 Klett Hollow Bunny.
Take your ice cream out of the fridge for 5-10 mins to soften.
Crush up your Easter eggs by cutting with a sharp knife. You don’t want the pieces too big otherwise they don’t mix into the ice cream well.
In a bowl, add the ice cream and half of the crushed chocolate and mix. Put back in the freezer until you are ready to assemble.
Put your oven on grill and the jug on to boil.
half your hot cross buns and lightly toast
Make a double boiler to melt your chocolate by pouring boiling water into a pot and placing a stainless steel bowl with the chocolate in it, on top. The water should not touch the bowl.
Slowly the chocolate will melt. I give a stir with a metal spoon occasionally. Once melted turn off immediately and take off the heat.
Take the tops of your buns and spread the inside with melted chocolate, set aside.
Take your ice cream out of the freezer and place a large spoonful on top to the bun bases.
Place your bun top on top and serve!