5 from 4 votes
christmas ice cream pudding with chocolate drip decorated with chocolates and raspberries
Christmas Ice Cream Pudding
Prep Time
40 mins
Freezing time
9 hrs
Total Time
40 mins
 

This Christmas Ice Cream Pudding is so quick and easy to make. JustĀ  use store bought vanilla and chocolate ice cream and add some delicious flavors for a fantastic Christmas dessert.

Course: Dessert
Cuisine: Australian,
Keyword: Christmas Ice Cream Pudding
Servings: 12
Calories: 382 kcal
Author: Marcellina
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
  • 1/3 cup unsalted melted butter
Milk Chocolate ganache
  • 1 1/2 cups milk chocolate chips
  • 1/2 cup pure cream min 35% milk fat
  • chocolate and raspberries to decorate
Instructions
Prepare chocolate ganache.
  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
Prepare Ice Cream Pudding
  1. Line a 3 litre (3 quart) pudding bowl with plastic wrap. Place pudding bowl in freezer to chill.
  2. Soften chocolate ice cream by placing in the refrigerator for 30-60 minutes.
  3. In a large bowl quickly mix chocolate ice cream with 1/2 cup milk chocolate chips, 1/2 cup chopped hazelnuts and 2 tablespoons Frangelico, if using.
  4. Transfer to lined and chilled pudding bowl. Smooth surface and place in freezer for 2 hours or until firm.
  5. When firm, top with 1/2 cup of prepared chocolate ganache. Smooth surface. Return to freezer.
  6. Soften vanilla ice cream by placing in the refrigerator for 30-60 minutes.
  7. In a large bowl quickly mix vanilla ice cream with 1/2 cup milk chocolate chips, 1/2 cup chopped hazelnuts and 2 tablespoons Frangelico, if using.
  8. Transfer to lined and chilled pudding bowl. Smooth surface and place in freezer for 2 hours or until firm.
  9. 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.
  10. Place crushed cereal into a large bowl.
  11. Add melted butter and stir well.
  12. 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.
  13. Return to freezer for another 4 hours or overnight until completely frozen.
  14. When ready to serve, upturn onto a serving plate and remove plastic wrap.
  15. Pour over chocolate ganache (see note) and decorate with chocolate and raspberries as desired.
Recipe Notes
Nutrition Facts
Christmas Ice Cream Pudding
Amount Per Serving
Calories 382 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 11g69%
Cholesterol 32mg11%
Sodium 70mg3%
Potassium 93mg3%
Carbohydrates 37g12%
Fiber 2g8%
Sugar 29g32%
Protein 4g8%
Vitamin A 765IU15%
Vitamin C 5.4mg7%
Calcium 75mg8%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.