No-churn ‘hot cross bun’ ice cream with chocolate sauce
Serves: 8 (with leftover ice cream)
Total time: 
Photograph by Martin Poole
No-churn ‘hot cross bun’ ice cream with chocolate sauce
Serves: 8 (with leftover ice cream)
Total time: 
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Nutritional information (per serving)
Calories
543Kcal
Fat
38gr
Saturates
24gr
Carbs
43gr
Sugars
43gr
Fibre
1gr
Protein
6gr
Salt
0.01gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 600ml whipping cream
- 1 x 405g tin light condensed milk
- 250g mixed dried fruit (from a 500g pack)
- 2 tsp ground mixed spice
For the chocolate sauce:
- 150g dark chocolate chips (always check the label and ingredients to make sure it’s gluten free)
- 300ml double cream
- 1 tsp butter
Step by step
- In a bowl, whisk the cream with the condensed milk until lightly whipped; the mixture should just be starting to leave a trail when the whisks are lifted.
- Fold in the mixed dried fruit and spice, then tip the mix into a lidded plastic container and freeze overnight.
- Take the ice cream out of the freezer 30 minutes before you want to serve it.
- For the chocolate sauce, melt the chocolate chips with the cream and butter in a bowl over a pan of barely simmering water. Stir over the heat until melted and glossy.
- Serve the ice cream with the chocolate sauce and warm cinnamon madeleines.
