Make this no-churn Christmas pudding ice cream using leftover Christmas pudding, then check out our stollen, sherry trifle, yule log, Baileys ice cream and more Christmas dessert ideas.


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


  • 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


Adam Bush Chef Portrait
Adam BushDeputy food editor

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