Delicious ice-cream puddings are the perfect end to a great Christmas meal
One big question I’ve always asked myself is how can you do Christmas on a budget? Since December will no doubt be a scorcher, I’ve got two easy ice-cream pudding recipes that will put a smile on your loved one’s faces this Christmas. All you need is a couple of freezer-safe bowls and some cling wrap and you’re in business.
Prep Time 20 mins | Freezing Time 3 hours | Serves 6-8
- 1L good quality vanilla ice cream, removed from the freezer for 15 minutes to soften
- 2 ripe bananas, chopped
- 125g milk chocolate, chopped
- 100g shredded coconut
- 100g milk chocolate, melted, to serve
- 100g macadamia nuts or hazelnuts, to serve
- silver cachous and edible glitter, to serve (optional)
Line the mould. Line 4x250mL freezer safe glasses with cling wrap. Ensure the cling wrap sits flush with the inside of each glass. Allow an excess of 5cm all around the sides.
Make the pudding. In a large mixing bowl combine the ice cream, bananas, chocolate and coconut with a wooden spoon. When combined, transfer the ice cream mixture to the prepared glasses, pressing down with the back of the spoon. Cover each glass with the overhanging cling wrap. Freeze for 3 hours or overnight.
Serve. Remove the puddings from the freezer for 5 minutes before serving. To remove the puddings remove by carefully pulling the cling wrap upwards. You may need to loosen the edges with a butter knife. Invert the pudding onto a plate. Drizzle with the melted chocolate, pile on the nuts and decorate with cachous and glitter if using.
- Make sure to use a full-fat, premium quality vanilla ice cream for the best results. Not only will the puddings taste better, but “light” ice-creams are typically pumped so full of air that when melted, loose their density.
- I used thick ceramic bowls for this recipe but plastic bowls may help with removing the puddings.
- Of course both types of pudding can be made as individual puddings or one large pudding.
Writer’s note: A version of this article was first published in Grapeshot Magazine Issue 8|Volume 6| November 2014: Green.
Happy Cooking and Keep Smiling,