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Ice Cream Pudding

Ice Cream Pudding

Serves: 12 - 14

Prep time: 20 minutes

INGREDIENTS

  • 200g gingerbread biscuits, roughly chopped
  • 100g candied orange, finely sliced
  • 75g dried cranberries
  • 75g pistachios, roughly chopped
  • 50g dried cherries
  • 300g tinned or frozen cherries, halved
  • 1L vanilla ice cream, softened

METHOD

  1. Place the chopped biscuits, candied orange, cranberries, pistachios, dried cherries & halved cherries into a large mixing bowl.
  2. Add the softened ice cream & gently fold until all ingredients are evenly combined.
  3. Spoon the mixture into a lined 2-litre pudding mould or bowl.
  4. Press the mixture down firmly & smooth the top.
  5. Cover & place in the freezer overnight, or until completely set.
  6. To serve, remove from the freezer & carefully turn out onto a serving platter (or serve in what you froze the pudding in!).
  7. Garnish with fresh or tinned cherries & serve immediately.

TIPS

  • Allow to pudding to stand at room temperature for 5-10 minutes before unmoulding for easier serving.
  • Add drizzle of chocolate sauce or berry coulis for an extra indulgent finish.
  • Swap pistachios for almonds or hazelnuts if preferred.

TOOLS

Tags: Christmas & Festive Desserts

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