Apple flavoured ice cream sandwiches made with hot cross buns. Suitable for vegans.

  • Serves: 12 people
  • Prep time: 55 minutes
  • Cooking time: 25 minutes
    • British
    • Dairy Free
    • Vegetarian
    • Vegan

    Vegan Hot Cross Buns with Vegan Apple Ice Cream

    Recipe Information

    Ingredients
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    Hot Cross Buns:

    375g Strong White Flour

    175ml Almond Drink

    25g Caster Sugar

    1 tsp Ground Cinnamon

    ½ tsp Ground Ginger

    7g Yeast

    75g Coconut Oil, melted

    140g Berry Mix

    Zest of 1 Lemon

    1 Apple, peeled and grated

    Crosses:

    50g/2oz Plain Flour

    5 tbsp Cold Water

    Glaze:

    50ml Maple Syrup, warmed

    Ice Cream:

    4 x Bananas, sliced and frozen

    2 tbsp Almond Drink

    2 x Braeburn Apples, peeled and cut into 1cm cubes

    50g Demerara Sugar

    2 tbsp Water

    ½ tsp Ground Cinnamon

    ½ tsp Vanilla Extract

    Method

    In a saucepan, warm the almond drink and sugar until the sugar has dissolved. Remove the pan from the heat and ensure that the almond milk is warm and not hot, then add in the yeast. Leave for a couple of minutes until the liquid has bubbled slightly (this shows the yeast is alive).

    In a large bowl, mix the flour, cinnamon, ginger, mixed dried fruit, grated apple and lemon zest. Next add the melted coconut oil and almond drink mixture into the bowl. Mix until a dough has formed and then knead on a floured surface for 10 minutes until smooth and stretchy.

    Leave to rise for 1 to 2 hours until doubled in size. When risen, knock the air out of the dough and knead for a couple more minutes. Divide into 12 equal balls and leave, covered loosely with cling film, on a lined baking tray to rise again for 20 minutes until doubled in size.

    Pre-heat the oven to 220°C/200°C Fan/Gas Mark 7.

    Mix the flour and water to create a paste and pipe crosses on top of the hot cross buns using this mixture.

    Bake for 20 minutes until golden and hollow-sounding when tapped on the base.

    Brush the warm maple syrup over the hot cross buns and then leave to cool.

    Next, make the ice cream. Place the apple, water and sugar into a pan and cook on medium-high for 5 to 10 minutes until the apple has softened and the sugar has caramelised.

    Place the frozen bananas, almond drink, cinnamon and vanilla extract into a blender and blitz for a couple of minutes until smooth. Then stir the apple mixture through the banana ice cream. Pour into a storage tub and freeze for another hour until hardened.

    To serve, slice the hot cross buns in half and lightly toast, then sandwich a spoonful of the ice cream into the centre. Serve immediately.

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