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Nutella and nut-stuffed brioche ice-cream buns
Serves: 6
Prep time: 15 minsTotal time: 
Recipe photograph by Kris Kirkham
Nutella and nut-stuffed brioche ice-cream buns
This easy and indulgent dessert involves toasting brioche on the barbecue and filling it with gooey Nutella and vanilla ice cream
Serves: 6
Prep time: 15 minsTotal time:
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Nutritional information (per serving)
Calories
745Kcal
Fat
40gr
Saturates
16gr
Carbs
80gr
Sugars
49gr
Fibre
4gr
Protein
15gr
Salt
0.7gr
Helen Graves
Helen Graves, also known as @foodstories on Instagram, is a food writer and the co-founder and editor of fire-cooking magazine Pit.
See more of Helen Graves’s recipes
Helen Graves
Helen Graves, also known as @foodstories on Instagram, is a food writer and the co-founder and editor of fire-cooking magazine Pit.
See more of Helen Graves’s recipes
Ingredients
- 50g unsalted butter
- 6 brioche burger buns
- 350g jar Nutella
- 100g mixed nuts and raisins, roughly chopped
- 100g dulce de leche or caramel sauce
- vanilla ice cream, to serve
Step by step
Get ahead
Prep to the end of step 2 a few hours ahead.
- Light your barbecue for indirect cooking by banking the coals to one side and creating one hotter side and one cooler side. This way, the hot side can be used for searing and crisping, while the cooler side can be used for slower cooking.
- Melt the butter and brush some inside a deep 23cm cake tin (non-springform) or a heatproof dish. Split the buns open and spread each one thickly with Nutella, then add a sprinkling of chopped nuts and raisins, reserving some for later. Tuck the buns snugly inside the cake tin or dish and brush the tops with the remaining melted butter.
- Once the coals have died down to a medium heat (you don’t want any fierce flames here), put the tin or dish onto the grill, on the opposite side to the coals. Cook for 10 minutes with the barbecue lid on if you have one (or cover the tin with foil and a baking sheet), turning the tin round once to ensure the buns toast evenly.
- Warm the dulce de leche slightly if it’s thick and cold, then drizzle it all over the buns before returning to the barbecue for another 5 minutes. Carefully remove the buns and fill each one with a scoop or two of the ice cream. Sprinkle with the remaining nuts and raisins and serve straightaway.