For those who don’t know, hot cross buns are a sweet pastry loaded with raisins, spices and explosion of flavour. I have such fond memories of my mum giving them to me as a treat after swimming lessons when I was a child – before I had to cut out gluten and dairy of course!
I was desperate to find a way to get ALL the taste without that sluggish feeling the buns often give you after all that butter, processed sugar, refined flour and preservatives, so I came up with this healthy ice-cream!
While this might lack the soft, dough-ey texture of actual buns, I promise it retains all the same flavours and will leave you feeling 100 times better! The orange zest and cranberries offer a fruity touch to all complement all the spices, including cinnamon, cloves, ginger and nutmeg.
Hot Cross Bun Ice Cream
This recipe was developed in collaboration with Indigo Herbs using their products.
- 2 medium frozen bananas (chopped before freezing)
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 tsp nutmeg
- Zest of 1 orange
- 1 tsp fresh orange juice
- 4 tbsp almond milk
- 4 tbsp cranberries
- 1 tsp coconut nectar or maple syrup
- 1/2 tsp vanilla extract
- Add all ingredients (except half the cranberries) to a food processor and pulse until smooth. Pour into a small tupperware box, stir in remaining cranberries and place in the freezer for at least 2 hours to set.
- Scoop into a bowl, garnish with extra cranberries/sultanas and serve.
If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!