We don't have a traditional Christmas pudding but have been enjoying this delicious dessert for about 10 years. So easy to make and so impressive. The hazelnuts make it special for me. You can serve with fresh fruit like cherries or berries but it is delicious by itself. Australian measurements used. Needs overnight freezing and can be made up to 1 week ahead.
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Units: US | Metric
- 1Remove ice cream from the freezer and let sit for about 20 mins (weather depending). You need it to have a soft, folding consistency but not melted.
- 2Place both flavours into a large bowl and using a metal spoon fold in all remaining ingredients.
- 3Spoon mixture into a 2-litre (8-cup) mould. Ring, fluted or other fancy tins are ideal. Wrap tightly with plastic wrap and freeze for several hours or until firm.
- 4Cover a flat tray with plastic wrap and turn ice cream out of mould onto the tray. You may need to wrap a warm towel around it to loosen. Wrap with plastic then freeze overnight.
- 5Remove from freezer 15 minutes prior to serving and place on serving plate. If using fresh fruit pile in centre of pudding.
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Nutritional Facts for Ice Cream Christmas Pudding
Serving Size: 1 (93 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 260.4
- Calories from Fat 129
- Total Fat 14.4 g
- Saturated Fat 4.6 g
- Cholesterol 26.4 mg
- Sodium 52.2 mg
- Total Carbohydrate 31.5 g
- Dietary Fiber 3.8 g
- Sugars 13.3 g
- Protein 5.2 g
The following items or measurements are not included:
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mixed glace fruit