Christmas Pudding Ice Cream (in a cool Christmas ice bowl)

Use up left over Christmas pudding in the most delicious way – by combining it with vanilla ice cream to make this decadent treat! And even better, serve it in a stunning ice bowl (which is much easier to make than it looks) Make sure the Christmas pudding is cold when preparing this – to ensure the ice cream doesn’t melt too much.
Prep Time 15 minutes
Freezing time 8 hours
Servings 8
Calories 344 kcal


Christmas Ice bowl

  • 2-3 oranges sliced 1cm-thick
  • Frozen cranberries
  • Rosemary sprigs
  • ice cubes lots

Christmas pudding ice cream

  • 2 l vanilla ice cream plain or French vanilla
  • 300-400 g Christmas pudding cold
  • ¼ cup brandy whisky or other spirit or liqueur
  • 1 cup cherries 1 cup fresh or tinned pitted cherries, drained
  • Fresh berries to garnish (optional)



  • To make the ice bowl, you’ll need two bowls: one large, and the other slightly smaller so it fits inside the bigger one with a 1.5-2cm gap in between. Make sure the big bowl fits in your freezer (or that you have enough freezer space cleared!).
  • Start arranging orange slices, cranberries and rosemary sprigs over base and around the inside of large bowl – it helps to wedge some cranberries and rosemary in between or below the orange slices to help them stay in place.
  • Place smaller bowl inside and continue to arrange orange slices, cranberries and rosemary in gap between the bowls – a wooden skewer or chopstick will help poke them down.
  • Completely fill smaller bowl with ice cubes to help weigh it down. Using a jug, slowly pour cold water between bowls until level is 1cm from the top. Carefully transfer to freezer overnight (or longer) until frozen solid.
  • When ready to use, take out of freezer and stand on bench for 10-15 minutes to thaw or until the inside of the bowl lifts away easily. Invert large bowl onto a tea towel to remove ice bowl – it may take a few minutes to fall out. Return ice bowl to freezer until ready to use (you can freeze it for a week or two).


  • Leave tub of ice cream on bench to thaw and soften for about 10 minutes (but do not let it thaw completely). Break up Christmas pudding with a fork and drizzle with brandy.
  • Scoop ice cream into a large mixing bowl and work it with a wooden spoon to soften a little, then roughly mix in the Christmas pud (and any remaining brandy) and cherries, working quickly. Spoon ice cream back into container and re-freeze for at least 8 hours until firm.
  • To serve, scoop balls of ice cream into bowls and garnish with a few berries if desired.