If there’s one thing that synonymous with Christmas, at least in the food department, it has to be Christmas pudding. Right? But the problem with being in the Southern Hemisphere, is that more often than not, it’s too warm for a steaming hot pudding!
This is where Christmas Pudding Ice Cream comes in! Every bit as Christmassy and pudding flavoured, but cool, creamy, and much lighter. Because sometimes I just find pudding a bit heavy and intense. Christmas Pudding Ice Cream I could eat every day!
So, if you want the flavour of pudding but more appropriate for hot weather? Try Christmas Pudding Ice Cream!! I promise even people who are ho-hum about pudding will enjoy it!
Truly, it’s SO easy to make. It’s also perfect if you have leftover Christmas pudding or cake. This is much better!
Lucky I had my trusty little Elf with me to whip up this ice cream!
If you’re not into intense Brandy flavours, then you could always substitute a lighter preferred liquid to soak the fruit (like Kahlua, or Cointreau). Or, add the fruit without soaking it. You could also just skip the soaked fruit altogether and add a bit more Christmas pudding mixture.
- 1 vanilla pod
- 600ml pure cream
- 1 can (395g) of sweetened condensed milk
- 250g mixed dried fruit (removing any glacé cherries, as these don’t freeze as well)
- 1 x 400-450g christmas pudding
- 1 x 100g slivered almonds
- 200-300ml of good quality Brandy (to soak the dried fruit overnight)
- Place your mixed dried fruit in a bowl and cover with Brandy to soak. Soak for between 1-8 hours depending on how much Brandy flavour you want. The longer you soak, the more Brandy they will absorb (also the more alcoholic it will be).
- In a large bowl, whip the cream (medium-high speed), and the vanilla bean seeds, until firm peaks start to form. Note: be careful not to over-whip it otherwise it will move into butter territory!
- In a separate bowl, break up the Christmas pudding into small chunks, then add the can of sweetened condensed milk to it along with the Brandy soaked fruit, and stir to combine.
- With a metal spoon, very gently fold in the wet fruit mixture through the ice cream. Don’t add all the fruit mixture at once as it’s rather heavy so best to add it in 3-4 bits at a time.
- Pour the ice cream mixture into a large container and cover the top of the ice cream with plastic wrap to stop icicles forming, the another bit of plastic wrap over the container and place into the freezer overnight (or at least 8+ hours). If you want it to freeze faster pour the mixture into smaller containers and it should be ready in 4-6 hours).
To serve, top with toasted slivered almonds and/or custard (if you want that traditional flavour combo). Or, do what I did for my Annual Girls Christmas Dinner and add a shot of coffee over the top for a Christmas Pudding affogato! It’s yum!
Side note: This is my version of my my mum’s recipe, although mum’s version uses store bought good quality vanilla ice cream (that’s the super super easy version and it’s great for those that don’t want to add any more cooking to their to-do list for Christmas!).
I hope you all have a beautiful Christmas and thanks so much for your support, on here and Instagram, in 2017! It is so appreciated. Also don’t forget to tag me if you make any of these recipes.