Make this no-churn Christmas pudding ice cream, then check out our stollen, sherry trifle, yule log and more Christmas dessert ideas.
Ingredients
- double cream 600ml
- condensed milk 397g tin
- rum or brandy 100ml
- left-over Christmas pudding 300g, crumbled
- wafers to serve (optional)
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

Nutritional Information
- Kcals 534
- Fat 37.5g
- Saturates 23.1g
- Carbs 38g
- Sugars 35.2g
- Fibre 1.2g
- Protein 4.8g
- Salt 0.2g