Easter: Hot Cross Bun Ice Cream

Hot Cross Bun Ice Cream Vegan Easter Recipe

Hot Cross Bun Ice Cream Vegan Easter Recipe

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


  • 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


  1. 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.
  2. 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!



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