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Granadilla ice cream cake with hot cross bun crust

This year, let your traditional Easter dishes come together with fresh, seasonal ingredients like this granadilla ice cream cake with hot cross bun crust.


For the ice cream cake
3 × A4 acetate sheets
6 hot cross buns
½ cup butter, melted
2 × 1.8 L tubs vanilla ice cream
2 tins mango, drained and pureed
Pulp of 5 granadillas
For the granadilla sauce
Pulp of 5 granadillas
½ cup sugar
To serve
2 cups double cream
2 mangoes, peeled and sliced

For the ice cream cake
1. Line the base of a 23 cm springform cake tin with baking paper. Place the acetate sheets around the sides of the tin to create a higher ‘wall’ inside the cake tin.
2. Place the hot cross buns in a food processor and process until rough crumbs form. Transfer to a bowl and mix in the butter.
3. Press the crumbs into the bottom of the cake tin, making sure the surface is flat. Freeze until needed.
4. Place one of the 1.8 L tubs of ice cream in a bowl. Allow to soften slightly.
5. Mix in the mango puree and granadilla pulp, then spread on top of the base. Freeze for 4 hours.
6. Remove the remaining 1.8 L of ice cream from the freezer and allow to soften slightly. Spoon on top of the other ice cream layer and smooth the surface. Freeze for 6 hours or until properly frozen.
For the granadilla sauce
1. Place the granadilla pulp and sugar in a small pot over medium heat and bring to the boil. Simmer for about 5 minutes or until the mixture has a syrup consistency.
2. Remove from the heat and allow to cool completely.
3. Place the granadilla ice cream cake on a serving plate and top with cream. Decorate with sliced mango and drizzle with granadilla sauce just before serving.

Recipe & Styling: Kate Turner
Photography: K-Leigh Siebritz //

Try our hot cross bun milk tart for even more delicious Easter treating!

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