Ice cream bombe
- Sarah Cook
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Serves 8 - 10
Easy
Prep: 20 mins
plus overnight freezing (no cook)
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Use up leftover fruitcake or Christmas pudding in this ice cream basin bombe with dark rum, raisins and caramel sauce
Freezable
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Ingredients
Nutrition
Units:
MetricUS
-
sunflower oil
for greasing
-
500ml tub vanilla ice cream
-
140g fruitcake or leftover Christmas pudding
-
1 tsp mixed spice
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6 tbsp dark rum
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100g raisin
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300g caramel or toffee sauce
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Nutrition: per serving (10)
- kcal283
- fat9g
- saturates5g
- carbs43g
- sugars36g
- fibre1g
- protein3g
- salt0.3g
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Method
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step 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.
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step 2
Scrape the ice cream mixture into the basin and smooth the top. Cover with cling film and freeze overnight until solid.
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step 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.
Recipe from Good Food magazine, January 2014
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