Ice Cream Cake Christmas Pudding

This is a great alternative to a Christmas Pudding because everyone loves ice-cream, you can experiment with the mix-ins (we used ginger biscuits and balsamic cherries) and there’s no baking! Once you get it out of the tin/bowl on the day it’s a quick chocolate drizzle, pop some cherries on the top and bring to the table...or re-freeze depending on which toppings so you can choose your timetable!

Ingredients

• 1.5 litres of good quality vanilla ice cream, slightly softened
• 250g gingerbread/ginger biscuits
• 150g milk chocolate
• 50g white chocolate
• Balsamic cherries at Edwards

Method:

1. In a large mixing bowl, add the slightly softened vanilla ice cream
2. Using a large spoon, mix it up a little making it easier to stir
3. Crumble the ginger biscuits (and some balsamic cherries) and stir into the ice cream until well combined
4. Line your 2 litre tin/bowl of choice (pudding bowl, wreath like tin, Bundt tin etc) with plastic wrap. It doesn’t have to be perfect re: wrinkles etc as the ice cream will melt and you can smooth...or you’ll be covering it with toppings anyway
5. Transfer the ice cream mixture into bowl/tin
6. Cover the top with glad wrap and place in the freezer to set overnight
7. Melt each of the chocolates so they’re ready for drizzling because you have to work against the ice cream melting once you plate it
8. Remove from the freezer and let it sit for a few mins or give the container a quick dip in some warm water until you can feel it has loosened to the point it will slide out when you turn it upside down
9. Put the serving plate on top of the ice cream cake and flip. You’ll feel it land on the plate. Remove any plastic wrapping
10. Pour the melted milk chocolate over the cake aiming for some good drizzle factor here and there
11. Put back in the freezer until the chocolate is set
12. Repeat with the white chocolate (which is meant to look like the custard or cream on top of a traditional pudding)
13. Repeat and remove from freezer to add the balsamic cherries
14. Put back in the freezer until ready to serve.

Download your printable A4 PDF here.