Ice Cream Christmas Pudding
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
10
ingredients
- 1000.0 ml rich vanilla ice cream
- 1000.0 ml caramel-swirl ice cream
- 354.88 ml mixed dried fruit
- 236.59 ml mixed glace fruit, chopped
- 118.29 ml whole almond, roasted & chopped (leave skins on)
- 118.29 ml hazelnuts, roasted & chopped
- 4.92 ml ground cinnamon
directions
- Remove 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.
- Place both flavours into a large bowl and using a metal spoon fold in all remaining ingredients.
- Spoon 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.
- Cover 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.
- Remove 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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RECIPE SUBMITTED BY
auntchelle
Australia