Christmas pudding ice cream

Christmas pudding ice cream

  • 1
  • 2
  • 3
  • 4
  • 5
(16 ratings)

Prep: 15 mins Cook: 15 mins Plus cooling and freezing

More effort

Serves 8
Impress your guests with this showstopping Christmas dessert, which can be made up to one month ahead

Nutrition and extra info

  • Freezable


  • kcal675
  • fat45g
  • saturates24g
  • carbs61g
  • sugars55g
  • fibre0.2g
  • protein4g
  • salt0.15g
Save to My Good Food
Please sign in or register to save recipes.


    For the boozy fruit

    • 85g raisins
    • 85g sultanas
    • 85g pack dried cherries



      One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

    • 100g fresh or frozen cranberries


      A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

    • 6 tbsp brandy



      Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

    • 2 tbsp dark muscovado sugar

    For the ice cream

    • 2 cinnamon stick, snapped in half
    • ¼ tsp ground ginger
    • ½ tsp freshly grated nutmeg
    • ¼ tsp caraway seeds
    • 4 cloves



      The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

    • 600ml pot double cream
    • 1 vanilla pod, split and seeds scraped out
    • 3 large egg yolks
    • 100g golden caster sugar
    • oil, for greasing the bowl
    • 6 ginger nut biscuits, broken into chunks



      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • zest ½ lemon and ½ an orange



      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    For the cranberry syrup topping

    • 85g caster sugar
    • 2 tbsp brandy



      Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

    • 100g fresh or frozen cranberries


      A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…


    1. Mix all of the boozy fruit ingredients together in a bowl, then microwave on High for 3 mins. Stir, then leave to cool completely, ideally overnight.

    2. For the ice cream, put the spices in a saucepan and gently heat for 3 mins or so, stirring once or twice, until fragrant. Tip in the cream and vanilla seeds, and bring to the boil. Meanwhile, whisk the yolks and sugar together. Whisk the hot cream into the egg mix, then tip the mix into a clean pan and gently heat for 5-10 mins until it coats the back of a wooden spoon. Pour everything into a bowl or plastic container and leave to cool completely. If possible, chill it overnight as this will infuse the ice cream with a stronger Christmassy spice flavour.

    3. Pass the mix through a sieve into another container, then freeze for 5 hrs, stirring in the frozen edges with a fork every hour until you have a smooth, thick mix. Oil a 1.4 or 1.2-litre pudding basin and line with cling film.

    4. Drain the boozy fruit in a sieve, mix the fruit with the ginger nuts and zests, then quickly stir into the ice cream. Tip into the basin, cover the surface with cling film, then freeze for at least 6 hrs.

    5. For the topping, put everything into a small pan, gently heat until the sugar dissolves, then simmer for 2 mins. Cool completely. To turn the pudding out, let it sit at room temperature for about 15 mins, then turn onto a plate. Ease the cling film away. Spoon the cranberries and syrup over to serve.

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.

    Comments (17)

    sw89's picture

    Made for a Boxing Day feast this year - delicious! Takes longer than 15 mins to defrost though. Make sure to read through thoroughly before making as it does take a couple of days to infuse the flavours!

    reineta's picture

    I made this dessert for those in the family who don't like traditional Christmas pudding. It was very successful (with the adults) and still very christmassy looking.

    kjblackfortune's picture

    I make this every year and wouldn't have Christmas without it! I used dried cranberries last year in place of half of the fresh ones and soaked them with the raisins! I'm going to start soaking my fruit this weekend!

    woozle's picture

    I make this every year for Christmas, everyone loves it and asks for it again and again.

    I use less fruit than in the recipe and I tend to change the alcohol, I mixed it with Cherry brandy last year and it was lovely. I don't put in the ginger biscuits either as I don't like them!

    I left my fruit soaking in the alcohol for around a week before I made this, I also left the custard and spices for around a day so they had a really nice flavour.

    I don't make the pudding either, I freeze it in a loaf tin and cut it into slices. Lovely :)

    rozwhite's picture

    This was yummy! only quibble would be that the cranberries (I used fresh) in the mixture froze quite hard and were a bit tart, despite being soaked in the brandy. Next time I might cook them down more with a bit of sugar first, like with the sauce. But other than that, great!

    kjblackfortune's picture

    SOOOOOOOOO delicious!!! I added more brandy than the recipe demanded ;-)
    Will make every single year! LOVE IT!!!

    ballja's picture

    I've just made this ready for Christmas and it's absolutely delicious. Roll on Christmas!

    ctcannes's picture

    This is always a favourite in our house- I use Cherry Brandy to make it really fruity .

    pippachoc's picture

    Made this for the second year running, as is so tasty and such a brilliant alternative to heavy pudding. Beware though of timings, this does take a good couple of days if soaking and marinading are to be observed. Quite dense with fruit, so understand Maggiemays comments, as the ice cream on its own is so gorgeous.

    xmorpheus's picture

    being the owner of a small freezer, but an ice cream maker with built in freezing, I don't do this as the bombe, just as normal ice cream. It was so successful last year that I have a list of people looking for batches to be made for this year!

    I infused the cream/custard for 2 days rather than overnight and it makes a huge difference to the flavour.

    I also do the dried fruit in spiced rum rather than brandy, which I find a little harsher.

    broadhaven's picture

    Can't really rate this as yet as I have just this minute finished the final mix with the fruit and put it in the freezer ready for Xmas day.

    Having seen the mixture it seems more fruit than ice cream, as I have mixed on the hour and tasted I have to reserve raving about it as I was a bit unsure of the taste, perhaps too many spices for my liking. I will see on the day how my guests rate it. It may be better with no spices apart from the vanilla and much less fruit.

    taracampbell06's picture

    I made this over the course of a couple of days and got to reap the reward yesterday - so tasty! I doubled the recipe as I have 10 for Christmas and wanted some left overs. I don't have a microwave either so, I just brought the fruit to the boil and then simmered them for about 3 minutes. I would make this again over and over!!

    margaretavery's picture

    I agree with Sues comments about looking better than it tasted but the people I served it to loved it and there were some serious cooks amongst them. I would use less fruit next time as the ice -cream didnt get a chance to shine as there was so much stuff in the mix.

    ajirvine's picture

    I don't have a mircrowave - how long / hard should I cook boozy fruit..

    Looking forward to making this ...

    easydoesit's picture

    I made this at the w/end. Very easy. However, 15 minutes at room temp before serving was not enough time. Fortunately I had another pudding to offer whilst we waited for it to be soft enough to cut through. Sufficient for 8 people, and it did look stunning. I thought it looked better than it tasted.

    jools65's picture

    made this last year for family and friends mmm mmmm mmmm

    Questions (3)

    roseylee's picture

    What do I do if I don't have a microwave?

    tassimo's picture

    Nov 2015
    First time doing this. All went well till it came to the freeze for 5 hours bit. After the first hour the mix was thicker than I expected. Second time I checked the mix was really thick such that I chose to let it slightly come to so that I could mix it & then put the fruit & biscuits in. I then did as someone else did & have frozen it in a loaf tin. We will be eating it in a weeks time so will know then what people think. If we are all happy with the outcome then I will do another for Christmas. I wonder if when I was doing the gentle heat in the pan to coat the back of the spoon I may have left it on slightly longer?? Anyone else had similar problems? Thanks

    goodfoodteam's picture

    It doesn't sound as though you have done anything wrong, it may just be that you have a very efficient freezer! The only other reason it could freeze more quickly is if you were tempted to reduced the amount of brandy, as alcohol inhibits the freezing process.

    Tips (0)

    Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

    Be the first to suggest a tip for this recipe…