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–+ servings
Christmas pudding ice cream in small dish with holly behind.
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Christmas pudding ice cream

This super simple no churn ice cream is a great way to use leftover Christmas pudding, or simply enjoy those festive flavors in a creamier, cooler and lighter form.
Prep Time10 minutes
freezing time (min)4 hours
Total Time10 minutes
Course: Dessert
Cuisine: British
Servings: 6 approx
Calories: 368kcal
Author: Caroline
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Ingredients

  • 6 oz Christmas pudding
  • ⅔ cup sweetened condensed milk
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon cinnamon
  • 1 cup heavy cream double cream

For chocolate "magic shell" (optional topping if served whole - see photo above)

  • ¾ oz dark chocolate or bittersweet - I recommend around 70% cocoa solids
  • 1 tablespoon coconut oil refined is more neutral flavor

Instructions

  • Crumble up the Christmas pudding into relatively small chunks and add it to the sweetened condensed milk, along with the vanilla extract and cinnamon. Stir to mix well and break up any larger chunks of pudding.
  • Separately, whip the cream until it forms medium-firm peaks.
  • Carefully fold the Christmas pudding-condensed milk mixture into the cream so that it is combined (no white streaks) but without loosing too much air.
  • Pour the mixture into a plastic container or loaf tin, cover and transfer to the freezer. If you want to serve it as a pudding shape, use a bowl/dish that's round and if possible domed (you could use a pudding basin but take care to check if it's freezer safe). For easier releasing as a whole chunk, you can first line the dish with cling film/wrap to help you then lift it out as one piece. Leave to freeze for at least 4 hours (for a softer serve), but overnight is even better.
  • If you'd like to serve it as a whole chunk with a chocolate "magic shell" dripped on top, combine chocolate and coconut oil in a small microwavable dish and heat in 20 second intervals, stirring in between, until the chocolate melts enough that you can use the warmth to melt the rest as you stir. Let it cool slightly before then drizzling on the ice cream block. You can move the mixture to form drips, as you wish, but try to be quick as it will harden soon and you get an uneven texture if you try to move it too much. Decorate with cranberries and/or holly leaves (I recommend not using holly berries so no one is tempted to eat them).

Video

Notes

If you like, you can optionally add around 1 tablespoon (15ml) brandy to the mixture as well for a little extra boost of flavor. 

Nutrition

Calories: 368kcal | Carbohydrates: 36g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 71mg | Sodium: 74mg | Potassium: 294mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1140IU | Vitamin C: 3mg | Calcium: 146mg | Iron: 1mg
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