Christmas pud ice cream
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- Preparation and cooking time
- Prep:
- Plus freezing
- Easy
- Serves 4
Stir the remnants of your Christmas pudding into a tub of vanilla ice cream for a super simple dessert
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 440 | |
| fat | 19g | |
| saturates | 11g | |
| carbs | 64g | |
| sugars | 53g | |
| fibre | 1g | |
| protein | 5g | |
| low in | salt | 0.6g |
Ingredients
- 1 litre tub vanilla ice cream, slightly softened
- 200g leftover Christmas pudding , crumbled
- toffee sauce or amaretto, to serve
Method
- STEP 1
Whizz the ice cream in a food processor until smooth, fold in the Christmas pudding and scrape into a freezer-proof container. Freeze for at least 2 hrs then scoop into bowls and top with the toffee sauce or amaretto.
Goes well with
Recipe from Good Food magazine, January 2011
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