These FruChoc Hot Cross Bun Ice Cream Sandwiches are a colourful and delicious way to enjoy the Easter break with family and friends! Recipe by Helen Mouneimne (AKA The Greek Vegetarian)
1 x pack of FruChocs Hot Cross Buns (Can use Kyton's Bakery Australia or Coles brand FruChocs Hot Cross Buns)
2 litre tub of Golden North vanilla ice cream
100’s & 1000’s
For Chocolate Fudge Sauce:
250mls thin cream
100g brown sugar
2 tablespoons golden syrup
200g good-quality dark cooking chocolate
1 1/2 teaspoons vanilla essence
Prepare the chocolate fudge sauce:
Combine the cream, brown sugar, golden syrup and butter in a medium saucepan.
Stir over medium-high heat until boiling.
Reduce heat to low and cook, stirring occasionally, for 5 minutes.
Remove from the heat and stir in the chocolate until melted.
Add the vanilla essence and use a hand whisk to whisk until smooth and set aside.
Cut the hot cross buns in half and lay them open on a chopping board or plate ready for assembly.
Scoop out extra-large spoonsful’s of ice cream, placing each one into your hand to shape to fit the hot cross buns.
Once shaped, place on a plate and place into the freezer for 10 minutes to harden.
Remove the ice cream shapes from the freezer and coat the edges with 100’s & 1000’s before sandwiching in-between the hot cross buns.
Serve with the chocolate fudge sauce. Best served immediately.