Ice cream bombe

Ice cream bombe

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(0 ratings)

Prep: 20 mins plus overnight freezing (no cook)


Serves 8 - 10
Use up leftover fruitcake or Christmas pudding in this ice cream basin bombe with dark rum, raisins and caramel sauce

Nutrition and extra info

  • Freezable

Nutrition: per serving (10)

  • kcal283
  • fat9g
  • saturates5g
  • carbs43g
  • sugars36g
  • fibre1g
  • protein3g
  • salt0.3g
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  • sunflower oil, for greasing
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 500ml tub vanilla ice cream
  • 140g fruitcake or leftover Christmas pudding
  • 1 tsp mixed spice
  • 6 tbsp dark rum
  • 100g raisin
  • 300g caramel or toffee sauce


  1. Brush a pudding basin with a little sunflower oil, then line with cling film. Spoon the ice cream into a food processor (or a bowl if you have a handheld blender). Crumble in the cake or pudding, add the mixed spice and 4 tbsp of the rum, and whizz together until nearly smooth. Stir in the raisins.

  2. Scrape the ice cream mixture into the basin and smooth the top. Cover with cling film and freeze overnight until solid.

  3. Take the pudding basin out of the freezer 15 mins before serving. Turn the pudding out onto a serving plate and peel off the cling film. Mix the caramel sauce and remaining 2 tbsp rum together and warm gently, if you like (it’s still lovely cold). Serve with the Ice cream bombe.

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