One of my favourite foods at Christmas time is the ice cream pudding that my Mum makes each year. Being Summer here in Australia, we always have a cold lunch with lots of salads. Dessert always includes fruit, cheesecake and Mum’s ice cream pudding. I’m not sure where the recipe originally came from, but having helped Mum make it for a number of years, here’s my version. The amounts are quite flexible – if you like more or less fruit, then adjust the quantities. I often don’t measure at all!
What You Need
- 2L vanilla ice cream
- 2 – 3 cups mixed dried fruit
- 200g chocolate
- Shaped mold for freezing – Mum uses a Tupperware silicon Kugelhopf form which is soft so it makes it easy to tip the ice cream out
What To Do
- Let the ice cream soften on the kitchen bench – it should take half an hour or so.
- Tip into a large bowl and stir through the mixed fruit.
- Melt the chocolate and stir that through as well.
- Spoon into shaped mold and freeze again.
Tips for Serving
- Take your ice cream pudding out of the freezer a few minutes before serving to soften slightly. This will make it a little easier to turn out.
- If you have trouble, try running the outside of the tin or form under warm water for a minute or two. This just melts the outer surface a little.
- Tip your form over the plate and give it a tap – hopefully the ice cream pudding will drop out!
- Keep in mind that you will need a large flat plate for serving, although we found one with a slightly raised edge which is great for adding some fruit around the base.
You could add anything to the ice cream really. Here’s some more ideas:
- Crushed biscuits
- Tinned or frozen fruit
- Lollies – larger ones could be crushed or cut up
Shop on Amazon for a Kugelhopf Silicon Form (affiliate link):