Raspberry 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
Method
- Place ice-cream in a large bowl. Stand for 10 minutes or until softened (but not melted).
- 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.
- 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.
