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.
1cuphazelnuts(blanched, roasted and coarsely chopped)
4tablespoonsFrangelico(optional)
4cupschocolate puffed rice cereal
1/3cupunsalted melted butter
Milk Chocolate ganache
1 1/2cupsmilk chocolate chips
1/2cuppure 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 1/2 cup milk chocolate chips, 1/2 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 1/2 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 1/2 cup milk chocolate chips, 1/2 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