• 1 Sunbake Chocolate Hot Cross Bun
  • 25 ml soft brown sugar
  • 1 litre chocolate ice cream


Break hot cross bun into small pieces, place on a roasting tin and sprinkle with sugar. Dry out in an oven of 120°C for approximatey 10 – 15 minute. Cool, then whizz in a blender into breadcrumbs. Stir these crumbs through slightly softened chocolate ice cream, then refreeze for at least 8 hours until firm.