Christmas pudding ice cream

Christmas pudding ice cream

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(17 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
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    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 sticks, snapped in half
    • ¼ tsp ground ginger
    • ½ tsp freshly grated nutmeg



      One of the most useful of spices for both sweet and savoury

    • ¼ tsp caraway seeds
    • 4 cloves



      A clove is the dry, unopened flower bud of the tropical myrtle tree family used to flavour a…

    • 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…

    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.

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    Comments, questions and tips

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    sw89's picture
    30th Dec, 2014
    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!
    26th Dec, 2013
    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.
    11th Dec, 2013
    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!
    7th Dec, 2012
    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 :)
    30th Jul, 2012
    Tastes awesome. Check out this new royally good ice cream concept: What do you think of the Ice Queen?
    28th Dec, 2011
    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!
    13th Dec, 2011
    SOOOOOOOOO delicious!!! I added more brandy than the recipe demanded ;-) Will make every single year! LOVE IT!!!
    23rd Nov, 2011
    I've just made this ready for Christmas and it's absolutely delicious. Roll on Christmas!
    23rd Nov, 2011
    This is always a favourite in our house- I use Cherry Brandy to make it really fruity .
    24th Jan, 2011
    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.


    14th Dec, 2015
    What do I do if I don't have a microwave?
    22nd Nov, 2015
    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
    10th Dec, 2015
    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.
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