Christmas Ice Cream Pudding
This Christmas Ice Cream Pudding is so quick and easy to make. Just use store bought vanilla and chocolate ice cream and add some delicious flavors for a fantastic Christmas dessert.
- Prep time
- 40 min
- Cook time
- 28 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
- 1 quart (1 litre) chocolate ice cream
- 1 quart (1 litre) vanilla ice cream
- 1 cup milk chocolate chips
- 1 cup hazelnuts (blanched, roasted and coarsely chopped)
- 4 tbsp Frangelico (optional)
- 4 cup chocolate puffed rice cereal ((like Cocoa Krispies or Coco Pops))
- 1/3 cup unsalted melted butter
- 1+1/2 cup milk chocolate chips
- 1/2 cup pure cream (min 35% milk fat)
- chocolate and raspberries to decorate
Instructions
- 1
Place chocolate chips into a medium bowl.
- 2
Bring cream to the boil.
- 3
Pour cream over chocolate chips. Allow to stand for a few minutes.
- 4
Stir gently until chocolate is melted. You might need to zap in the microwave for a few seconds to completely melt chocolate.
- 5
Allow to cool at room temperature
- 6
Line a 3 quart (3 litre) pudding bowl with plastic wrap. Place pudding bowl in freezer to chill.
- 7
Soften chocolate ice cream by placing in the refrigerator for 30-60 minutes.
- 8
In a large bowl, quickly mix chocolate ice cream with ½ cup milk chocolate chips, ½ cup chopped hazelnuts, and 2 tablespoons Frangelico, if using.
- 9
Transfer to lined and chilled pudding bowl. Smooth surface and place in freezer for 2 hours or until firm.
- 10
When firm, top with ½ cup of prepared chocolate ganache. Smooth surface. Return to freezer.
- 11
Soften vanilla ice cream by placing in the refrigerator for 30-60 minutes.
- 12
In a large bowl, quickly mix vanilla ice cream with ½ cup milk chocolate chips, ½ cup chopped hazelnuts, and 2 tablespoons Frangelico, if using.
- 13
Transfer to lined and chilled pudding bowl. Smooth surface and place in freezer for 2 hours or until firm.
- 14
Place chocolate puffed rice cereal in food processor bowl and pulse until partly crushed. Alternatively place chocolate puffed rice cereal in a zip lock plastic bag and crush with a rolling pin.
- 15
Place crushed cereal into a large bowl.
- 16
Add melted butter and stir well.
- 17
Remove ice cream pudding from freezer and top with cereal and butter mixture. Press down well using the bottom of a glass or the back of a spoon.
- 18
Return to freezer for another 4 hours or overnight until completely frozen.
- 19
When ready to serve, upturn onto a serving plate and remove plastic wrap.
- 20
Pour over chocolate ganache (see note) and decorate with chocolate and raspberries as desired.