Ice cream bombe

Ice cream bombe

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  • Preparation and cooking time
    • Prep:
    • plus overnight freezing (no cook)
  • Easy
  • Serves 8 - 10

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

  • Freezable
Nutrition: per serving (10)
NutrientUnit
kcal283
fat9g
saturates5g
carbs43g
sugars36g
fibre1g
protein3g
salt0.3g
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Ingredients

  • sunflower oil , for greasing
  • 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

Method

  • 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.

  • STEP 2

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

  • 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.

Goes well with

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