Raspberry & Christmas Pudding Ice-Cream

Raspberry Christmas Pudding Ice Cream

Ready in three steps, this easy ice-cream recipe will transform leftover Christmas pudding into a completely new mouth-watering dessert.

Ingredients

  • 2L Woolworths vanilla ice-cream
  • 200g leftover Christmas pudding, roughly chopped (see Tip)
  • 250g raspberries
  • 1/3 cup pistachio kernels, roughly chopped
View Method Raspberry & Christmas Pudding Ice-Cream

Method

  1. Place ice-cream in a large bowl. Stand for 10 minutes or until softened (but not melted).
  2. Add pudding, and three-quarters each of the raspberries and pistachios to ice-cream, then fold until just combined. Spoon into a 11 x 21cm (7cm deep) loaf pan. Roughly tear half of the remaining raspberries. Top ice-cream with torn and remaining whole raspberries and remaining pistachios.
  3. Cover and freeze overnight or until firm. Remove from freezer 5 minutes before serving.

Handy Tips

You can also use leftover Christmas fruit cake or crumbled shortbread in this ice-cream.

View Ingredients Raspberry & Christmas Pudding Ice-Cream
View Method Raspberry & Christmas Pudding Ice-Cream
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