Cooking with The Smiling Chef: Blueberry, Raspberry and Coconut Ice Cream Christmas Puddings



Delicious ice-cream puddings are the perfect end to a great Christmas meal

You may have arrived at this post after clicking through from If so, then thanks very much for clicking through. It was so exciting to be included in the article.

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
  • 125g fresh or frozen raspberries, plus extra to serve
  • 125g fresh or frozen blueberries, plus extra to serve
  • 125g store-bought chocolate cake or brownies, crumbled
  • 100g shredded coconut
  • 100g milk chocolate, melted, to serve
  • silver cachous and edible glitter, to serve (optional)



Line the mould. Line a 1.25L freezer safe bowl with a square sheet of cling wrap. Ensure the cling wrap sits flush with the inside of the bowl. Allow an excess of 10cm all around the sides.

Make the pudding. In a large mixing bowl combine the ice cream, berries, cake crumbs and coconut if using with a wooden spoon. When combined, transfer the ice cream mixture to the prepared bowl, pressing down with the back of the spoon. Cover 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 some frozen berries and decorate with cachous and glitter if using.

Brendon’s Tips:

  1. 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.
  2. I used thick ceramic bowls for this recipe but plastic bowls may help with removing the puddings.
  3. 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.

What are you cooking or eating this Christmas? Share your recipes and food photos by tagging #brendonthesmilingchef and #whatsbrendoncooking on Instagram or Tweeting to @bthesmilingchef.

Happy Cooking and Keep Smiling,

Brendon 🙂
View my food journey on Zomato!



    1. Thanks very much Stephanie for tour kind words and lovely comment. I absolutely agree. It’s always too hot to make bother baking this time of year so I’m always happy for an alternative 😉 What are you cooking this Christmas?


    2. I used david lebovitz’s recipe. I have made it before (it’s on my blog). This time I used dark brown sugar instead of white and added two tbsp of grand marnier. Merry Christmas!


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