Christmas Pudding Ice Cream

A kind of cheats version of rum and raisin using leftover Christmas pudding.

By Caroline Marson
Cookery advisor All recipes by Caroline Marson

Ingredients show imperial units

Serves 4

  • 150ml chilled ready made custard
  • 150ml double cream, whipped
  • 125g leftover Christmas pudding, crumbled
  • Liquor such as brandy, rum, whisky or Baileys (optional)

Instructions

  1. Mix together the custard and whipped cream then stir in the crumbled Christmas pudding. Freeze in a large Tupperware and stir every half hour or so until it’s the consistency you want. For a softer freeze, add a little brandy or leftover Christmas liquor such as rum, whisky or Baileys.
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Comments on this recipe

  • Hazel

    Sounds great! Christmas pud and custard will never be the same again!

    Posted on 01 Dec 2008 at 21:29
  • J

    This is fab! I used left over rum sauce instead of custard and it's even more 'Christmassy' tasting than you can imagine!

    Posted on 30 Dec 2008 at 21:46
  • Diane Dean

    Excellent recipe... my family cleared it all in one go! Next year it I will make it on Boxing Day.... it's so quick and easy... a refrehing change to so much stodge!

    Posted on 04 Jan 2009 at 16:28
  • Emma Oliver

    I used this recipe last Christmas as a lighter alternative to Christmas Pudding as my main dessert on Christmas Day. Its so full of flavour and both my son and I enjoyed making it on Christmas Eve.

    Posted on 23 Oct 2009 at 12:43

Comments on this recipe