Christmas pudding ice cream
Serves 10
Easy
Total time:
+ Freezing
A clever way to use up left-over Christmas pudding – add it to ice cream! This four-ingredient, no-churn recipe also comes laced with brandy or rum – the perfect winter pud
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- 600ml double cream
- 397g tin condensed milk
- 100ml rum or brandy
- 300g left-over Christmas puddingcrumbled
- to serve (optional) wafers
Nutrition: per serving
- kcal534
- fat37.5g
- saturates23.1g
- carbs38g
- sugars35.2g
- fibre1.2g
- protein4.8g
- salt0.2g
Method
step 1
Tip the cream, condensed milk and rum into a large bowl, and use electric beaters to whisk until it holds peaks. Add the Christmas pud and use a large spoon to fold it in until evenly distributed. Tip into a 900g loaf tin or container and freeze for at least 5 hours, overnight or until frozen solid.
step 2
Remove from the freezer for 5 minutes before serving, then scoop and serve with wafers, if you like.
