If you’ve got a couple of hot cross buns sitting on the counter going a bit sad and stale, this is exactly the kind of dessert I love making. It feels clever, it tastes like Easter in a bowl, and best of all, it doesn’t ask you to stand over the stove making custard while everyone else is eating chocolate eggs.
This easy hot cross bun ice cream recipe has all those cozy spiced bun flavors you expect at Easter, but turned into a creamy frozen dessert with chewy fruit, warm cinnamon notes, and little buttery bites of bun throughout. It’s rich, festive, and a brilliant way to use up leftover buns without making another bread pudding.
And honestly, every Easter there’s always that one pack of hot cross buns no one quite gets through in time. This is the rescue mission.
Why This Hot Cross Bun Ice Cream Works
What I like about this version is that it keeps the flavor of classic hot cross buns, but skips the fiddly bits. Instead of a cooked custard base, this recipe uses a simple no-churn ice cream method, which makes it much more beginner-friendly.
You still get:
the warm spice flavor
the sweetness from the fruit
soft bun pieces folded through
a crunchy toasted topping if you want to go a bit fancy
It’s a lovely Easter dessert idea for family lunch, Good Friday dinner, or one of those long weekend afternoons when you want something homemade without turning it into a full kitchen event.
Ingredients You’ll Need
For the ice cream:
2 hot cross buns
2 cups thickened cream
1 can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon mixed spice
2 tablespoons orange zest
1/3 cup raisins or sultanas, optional
2 tablespoons finely chopped candied peel, optional
For the crunchy topping:
1 hot cross bun
1 tablespoon melted butter
1 tablespoon brown sugar
pinch of cinnamon
How To Make Hot Cross Bun Ice Cream
1. Toast the bun pieces
Cut two hot cross buns into small cubes. Spread them on a baking tray and toast them in the oven for about 8 to 10 minutes until lightly golden. You want them a little dry and chewy rather than rock hard.
This helps stop the bun pieces from disappearing into the ice cream.
2. Make the crunchy crumb
Take the extra hot cross bun and tear it into rough chunks. Toss with melted butter, brown sugar, and a pinch of cinnamon. Bake until crisp and golden, then cool completely. Crush lightly with your hands or pulse briefly in a processor.
This topping is optional, but it really makes the whole thing feel a bit special.
3. Whip the cream
In a large bowl, whip the thickened cream until soft peaks form. Don’t go too far. You want it fluffy, not stiff and grainy.
4. Mix the base
In another bowl, stir together the sweetened condensed milk, vanilla, cinnamon, mixed spice, and orange zest.
Fold this mixture gently into the whipped cream.
5. Add the buns and fruit
Fold in the toasted hot cross bun pieces, plus the raisins or sultanas and candied peel if using.
Try not to overmix. A few swirls and uneven bits are perfect here.
6. Freeze
Spoon the mixture into a loaf tin or freezer-safe container. Scatter some of the crunchy topping over the top, then freeze for at least 6 hours or until firm.
What It Tastes Like
Think of this as a cross between spiced Easter bun pudding and creamy vanilla ice cream.
You get those familiar hot cross bun flavors straight away, especially the cinnamon, fruit, and orange. The toasted bun pieces give it texture, and the crumb on top stops it from feeling one-note.
It’s sweet, but not in that over-the-top “one bite and I’m done” kind of way.
Tips For the Best No-Churn Hot Cross Bun Ice Cream
Use slightly stale hot cross buns
Fresh buns are lovely to eat warm with butter, but for this recipe, slightly older buns hold up better.
Toast the bun pieces first
This makes a big difference. Untoasted bun chunks can go a bit soggy once frozen.
Don’t overload it with fruit
A little sultana and peel goes a long way. Too much and it starts tasting more like fruit mince than ice cream.
Let it sit before scooping
Give it 5 to 10 minutes on the bench before serving. No-churn ice cream firms up quite a bit in the freezer.
Easy Variations
If you want to play around with it a bit, here are a few easy twists:
Chocolate chip hot cross bun ice cream
Add a handful of mini chocolate chips for a more kid-friendly Easter version.
Boozy adult version
Stir a tablespoon of orange liqueur or Baileys into the base. Not too much or it won’t freeze properly.
Fruit-free version
Use fruitless hot cross buns if you’re feeding the anti-sultana crowd. Every family has one.
Caramel swirl version
Ripple through a few spoonfuls of caramel sauce before freezing.
How To Serve It
This is gorgeous served:
in bowls with extra hot cross bun crumb
in waffle cones
with warm caramel sauce
alongside Easter brownies or cream egg Fudge.
as part of an Easter dessert board
You can even sandwich it between two halves of a toasted bun if you’re in a chaotic holiday mood. Messy, yes. Worth it, also yes.
How To Store It
Store the ice cream in an airtight freezer container for up to 2 weeks for the best texture.
Press a layer of baking paper or plastic wrap onto the surface before sealing to help reduce ice crystals.
FAQ About Hot Cross Bun Ice Cream
Can I make hot cross bun ice cream without an ice cream machine?
Yes, this version is completely no-churn, so you don’t need a machine at all.
Can I use leftover hot cross buns?
Yes, and this is honestly one of the best ways to use them up.
Can I make it fruit-free?
Absolutely. Just use fruitless buns and skip the peel and raisins.
Can I make this ahead for Easter?
Yes. It’s a great make-ahead Easter dessert because it needs several hours in the freezer anyway.
What if I want a more traditional churned version?
You can go the cooked custard route, but for most home cooks, no-churn is faster, easier, and still gives a rich result.
More Easter Desserts To Try
If you’re putting together an Easter spread, this recipe pairs really well with other fun homemade treats like chocolate bark, Easter slice, decorated cookies, and no-bake cheesecake cups.
