Hot Cross Bun Ice Cream Sandwiches

Hot cross buns, long tied to Good Friday in British baking, meet a cool twist here. Softened vanilla ice cream studded with cinnamon and chocolate is sandwiched between lightly toasted halves for a spiced, melty dessert.

Serves 6 · 15 min prep · 5 min cook

Estimate for one serving

• 420 cal
• 7g protein
• 58g carbs
• 18g fat
• 3g fiber

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Ingredients

• 6 hot cross buns
• 1 1/2 pints vanilla ice cream, slightly softened
• 1/2 tsp ground cinnamon
• 1/3 cup mini chocolate chips or chopped dark chocolate
• 2 tbsp unsalted butter
• 2 tbsp honey or golden syrup

Instructions

1. 1Split the hot cross buns horizontally and lightly toast the cut sides in a dry skillet or under a broiler for 1 to 2 minutes until just golden and fragrant; cool completely so the ice cream will not melt on contact.
2. 2Stir the softened vanilla ice cream with the cinnamon and mini chocolate chips until the mix-ins are evenly distributed; work quickly so it stays scoopable.
3. 3Line a small tray with parchment. Place the bottom halves of the buns cut-side up on the tray.
4. 4Scoop a generous rounded mound of the cinnamon-chocolate ice cream onto each bottom half and gently press the top half over it to form a sandwich; press just enough so the ice cream reaches the edges.
5. 5Wrap each sandwich individually in parchment or plastic wrap and freeze for at least 1 hour until the ice cream is firm again.
6. 6Just before serving, melt the butter with the honey in a small saucepan over low heat until glossy and pourable.
7. 7Unwrap the sandwiches and brush or drizzle the warm honey-butter lightly over the tops so it soaks into the spiced crust.
8. 8Serve immediately on a platter for sharing; keep extras frozen and finish with the glaze only when ready to eat so the buns stay soft-chewy.