Olive Magazine
A tub of homemade ice cream with a plate of ice cream scoops and wafers on the side

Christmas pudding ice cream

Published: November 26, 2020 at 3:45 pm
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  • Preparation and cooking time
    • Total time
    • + Freezing
  • Easy
  • Serves 10

A clever way to use up left-over Christmas pudding – add it to ice cream! This four-ingredient, no-churn recipe also comes laced with brandy or rum – the perfect winter pud

Nutrition:
NutrientUnit
kcal534
fat37.5g
saturates23.1g
carbs38g
sugars35.2g
fibre1.2g
protein4.8g
salt0.2g
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Make this no-churn Christmas pudding ice cream, then check out our stollen, sherry trifle, yule log and more Christmas dessert ideas.

Ingredients

  • 600ml double cream
  • 397g tin condensed milk
  • 100ml rum or brandy
  • 300g left-over Christmas pudding, crumbled
  • to serve (optional) wafers

Method

  • STEP 1
    Tip the cream, condensed milk and rum into a large bowl, and use electric beaters to whisk until it holds peaks. Add the Christmas pud and use a large spoon to fold it in until evenly distributed. Tip into a 900g loaf tin or container and freeze for at least 5 hours, overnight or until frozen solid.
  • STEP 2
    Remove from the freezer for 5 minutes before serving, then scoop and serve with wafers, if you like.

We've got plenty of Christmas pudding recipes

Pedro ximénez, marmalade and almond Christmas pudding
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