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. A perfect recipe when you are short on time! (Aren’t we all?)
Why you’ll love this recipe
If you haven’t organise dessert for Christmas day, why not make this easy dessert? This recipe requires just a few store bought ingredients to create a delicious dessert that appeals to all. There is all the good things – ice cream, chocolate and nuts. Plus crunchy, chocolatey cereal for a bit of fun.
Recently my friends asked me if I had another easy dessert for this Christmas because they loved last year’s No Bake Pandoro Christmas Tree Cake. This Christmas Ice Cream Pudding is another no bake dessert and yes, it is just as easy!
Ingredient notes
My recipe for Christmas Ice Cream Pudding is super easy. All you need is a few simple ingredients.
- vanilla and chocolate store bought ice cream
- milk chocolate chips
- roasted hazelnuts
- chocolate puff rice cereal ( like Coco Pops or Cocoa Krispies)
- cream for chocolate ganache
I have included Frangelico liqueur in mine but that is entirely optional.
Instructions
Firstly prepare the chocolate ganache by heating the cream and pouring it over the chocolate chips. Stir until smooth and set aside at room temperature for later.
- Line a pudding bowl with plastic wrap and place in the freezer.
- Mix the softened chocolate ice cream with ½ of the milk chocolate chips, ½ of the hazelnuts and ½ of the Frangelico.
- Scoop into the cold, lined pudding bowl and return to freezer.
- When set, drizzle over some chocolate ganache and freeze while preparing the next layer.
- Mix the softened vanilla ice cream with the remaining milk chocolate chips, hazelnuts and Frangelico.
- Scoop and spread over set chocolate ice cream and ganache then return to the freezer.
- Slightly the chocolate puffed rice cereal and combine with melted butter.
- Top the frozen vanilla ice cream mixture with cereal and press down well.
- Return to the freezer for at least four hours.
- To serve, drizzle over remaining chocolate ganache and top with chocolates and raspberries.
Without any further chit chat, I want to give you this wonderful easy recipe. Go out and get yourself some decent chocolate and vanilla ice cream, a packet of milk chocolate, some hazelnuts and a small carton of cream. If you don’t have a pudding bowl, don’t let that stop you… why not make this ice cream dessert in a loaf tin or any container actually. You are not cooking it – remember.
I know you will love this Christmas Ice Cream Pudding even if you don’t make it for Christmas – it’s just as good any time of the year!
If you enjoyed this recipe, I’d really appreciate a star rating and a comment or tag me on instagram @marcellina.in.cucina.
Either way, I love to hear from you!
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Christmas Ice Cream Pudding recipe
Ingredients
- 1 litre chocolate ice cream
- 1 litre vanilla ice cream
- 1 cup milk chocolate chips
- 1 cup hazelnuts blanched, roasted and coarsely chopped
- 4 tablespoons Frangelico optional
- 4 cups chocolate puffed rice cereal
- ⅓ cup unsalted melted butter
Milk Chocolate ganache
- 1 ½ cups milk chocolate chips
- ½ cup pure cream min 35% milk fat
- chocolate and raspberries to decorate
Instructions
Prepare chocolate ganache.
- Place chocolate chips into a medium bowl.
- Bring cream to the boil.
- Pour cream over chocolate chips. Allow to stand for a few minutes.
- Stir gently until chocolate is melted. You might need to zap in the microwave for a few seconds to completely melt chocolate.
- Allow to cool at room temperature
Prepare Ice Cream Pudding
- Line a 3 litre (3 quart) pudding bowl with plastic wrap. Place pudding bowl in freezer to chill.
- Soften chocolate ice cream by placing in the refrigerator for 30-60 minutes.
- 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.
- Transfer to lined and chilled pudding bowl. Smooth surface and place in freezer for 2 hours or until firm.
- When firm, top with ½ cup of prepared chocolate ganache. Smooth surface. Return to freezer.
- Soften vanilla ice cream by placing in the refrigerator for 30-60 minutes.
- 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.
- Transfer to lined and chilled pudding bowl. Smooth surface and place in freezer for 2 hours or until firm.
- 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.
- Place crushed cereal into a large bowl.
- Add melted butter and stir well.
- 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.
- Return to freezer for another 4 hours or overnight until completely frozen.
- When ready to serve, upturn onto a serving plate and remove plastic wrap.
- Pour over chocolate ganache (see note) and decorate with chocolate and raspberries as desired.
Notes
- Chocolate Hazelnut spread can be used in between the layers of ice cream if desired.
- Chocolate ganache may need to be heated to a pourable consistency before pouring over ice cream pudding to serve. If you do this be sure to allow to cool otherwise it will melt the ice cream
Thank you for the beauty ! I wish you and your family have healthy and prosperous new year !
Thank you! Wishing you all the best for the New Year! xx
YUM!! I love the look of this. It’s utterly beautiful Marcella 😀 Wishing you and your family a very Merry Christmas! 😀
Thank Lorraine! Merry Christmas to you and your family! xx
Oh my! I think I could make this! Not sure I could make it as pretty as you, though. Merry Christmas!
Thank you Mimi! I’m sure you could…it’s so simple! Happy New Year! xx