This Ice Cream Christmas Pudding is a delightful twist on the traditional holiday staple, requiring zero baking but delivering maximum festive cheer. It combines the rich, creamy texture of vanilla ice cream with the tart sweetness of maraschino cherries soaked in cherry liqueur. The addition of chopped violet crumble bars, cherry ripes, and Vienna almonds provides a wonderful crunch that contrasts beautifully with the smooth frozen base. This dish is perfect for those who want a lighter, easier alternative to the heavy, boiled fruit pudding, yet still crave that nostalgic Christmas flavor. It’s an ideal centerpiece for a summer Christmas lunch or a quick, impressive dessert for holiday gatherings. Simply assemble, freeze, and serve for a treat that looks as good as it tastes.
Ice Cream Christmas Pudding
Description
This Ice Cream Christmas Pudding is a delightful twist on the traditional holiday staple, requiring zero baking but delivering maximum festive cheer. It combines the rich, creamy texture of vanilla ice cream with the tart sweetness of maraschino cherries soaked in cherry liqueur. The addition of chopped violet crumble bars, cherry ripes, and Vienna almonds provides a wonderful crunch that contrasts beautifully with the smooth frozen base. This dish is perfect for those who want a lighter, easier alternative to the heavy, boiled fruit pudding, yet still crave that nostalgic Christmas flavor. It’s an ideal centerpiece for a summer Christmas lunch or a quick, impressive dessert for holiday gatherings. Simply assemble, freeze, and serve for a treat that looks as good as it tastes.Ingredients
Directions
-
Drain the maraschino cherries well, reserving the juice. Place the cherries in a small bowl and pour over the Cherry Marnier. Stir to combine and let soak for at least 4 hours, or ideally overnight, to infuse the flavor.
-
Remove the vanilla ice cream from the freezer about 30 minutes before assembling to allow it to soften slightly, making it easier to mix.
-
In a large mixing bowl, combine the softened ice cream with the soaked cherries (including any remaining liqueur), chopped marshmallows, violet crumble bar, Vienna almonds, and Cherry Ripe.
-
Gently fold the ingredients together until evenly distributed. Gradually add a few tablespoons of the reserved cherry juice to the mixture, folding gently, until the ice cream achieves a pale pink color. Add more juice or a drop of pink food coloring if a deeper hue is desired.
-
Transfer the ice cream mixture into a lamington tin or a similar loaf pan. Smooth the top with a spatula.
-
Cover the tin tightly with two layers of aluminum foil to prevent freezer burn and odors. Place in the freezer and freeze for at least 6 hours, or until firm enough to slice. For best results, prepare a day in advance.
-
To serve, remove from the freezer and let stand at room temperature for 5 minutes to soften slightly. Cut into squares and serve immediately.
Note
Storage: Keep the pudding covered in the freezer until ready to serve. It can be stored for up to 2 weeks.
Substitutions: If Cherry Marnier is unavailable, use any cherry liqueur or even a splash of brandy mixed with cherry syrup.
Variations: For a coffee twist, replace the cherry liqueur with strong brewed coffee and add chocolate chips instead of the cherry candy bars.
Tip: Ensure the ice cream is soft but not melted when mixing to maintain a creamy texture. If it becomes too warm, chill the bowl briefly before continuing.
