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.
It’s effectively a frozen smoothie that is nutritionally dense thanks to antioxidant-rich cranberries, Vitamin-C rich oranges and blood-sugar stabilising spices.
Hot Cross Bun Ice Cream
Ingredients
- 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 maple syrup
- 1/2 tsp vanilla extract
Method
- 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 @elibrechernutrition – I LOVE seeing all your creations!
