We’re feeling very festive here in the Traybakes’ household. Little Miss Traybakes decorated our Christmas tree a couple of weeks ago. We’ve already had a few snowfalls. And our mission to introduce mince pies to the Americans continues. It’s mostly been successful too! So, I thought I’d try to sneak in a quick blog post before Christmas. What to make? Then I remembered a recipe that Mummy Traybakes first made many years ago for Iced Christmas Pudding, essentially Christmas Pudding Ice-Cream! I have no idea where this recipe comes from, but like many of the traybake recipes, it’s probably been passed around for years.
This Iced Christmas Pudding is a no-churn ice-cream. It’s easy to make and tastes delicious. But you do need a little bit of forward planning as it needs time in the freezer to set.
It has a mild coffee and chocolate taste, a boozy kick from the dried fruit and crunch from the nuts. And you probably have most of the ingredients already in your kitchen. Well, maybe not the maraschino cherries. Little Miss Traybakes developed a taste for them (on ice-cream sundaes) at a restaurant we used to frequent when we lived in California and now we usually have a jar in the fridge.
The fruit and nuts have a tendency to sink to the bottom of this as it freezes, but it’s easy to make sure you get a good variety as you scoop. And yes, I did turn mine upside down for the photographs to make the fruit more obvious!
2 tbsp sherry or brandy
5fl oz/150ml milk
1 tsp cocoa powder
1 tsp instant coffee powder
2oz/55g chopped nuts
2oz/55g maraschino cherries, chopped
10 fl oz/300ml double cream/heavy whipping cream, whipped
- Mix the raisins and sultanas with the brandy (or sherry) and leave to soak for 30 minutes.
- Place the milk, marshmallows, cocoa powder and coffee in a saucepan and heat gently, stirring frequently, until the marshmallows have melted. Set aside to cool.
- Add the fruit to the marshmallow mixture with the cherries and nuts (I used walnuts, but use whatever you have available) and mix until it’s all incorporated.
- Freeze for a short time, until the mixture has thickened slightly. About 30 minutes should suffice.
- Then whip the cream, fold it into the fruity marshmallow mixture and pour it back into your container.
- Freeze until firm. I left mine for about 24 hours before scooping out a small portion and it was perfect!
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