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

Christmas pudding ice cream

  • serves 10
  • Easy

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

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Make this no-churn Christmas pudding ice cream, then check out our stollensherry trifle, yule log and more Christmas dessert ideas.

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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

Pedro ximénez, marmalade and almond Christmas pudding

Nutritional Information

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