I am NOT a cook! I’m all for simple cooking! One of the ways I try and make Christmas simple is to prepare what I can in advance. I love Cold Rock Icecream so I make my own Christmas version as our Christmas pudding. You can make this a week in advance and store it in the freezer.
You can use any lollies you like and it’s a “bit of this, a bit of that” recipe so don’t get too concerned with quantities. This cake served 12 people.
Icecream Christmas Pudding
2L vanilla ice cream (I suggest buying a 4L tub and seeing how much ice cream you want to add)
180g M & Ms (we didn’t quite use the whole bag)
3 Cherry Ripes
190g Raspberry lollies
200g dried cranberries
300g traditional dried fruit pudding
2 x 220g containers of ice magic
- Choose the size bowl you want to freeze your ice cream cake in. I used a 2.5L Tupperware bowl with a lid.
- Choose a bigger bowl to be a mixing bowl. I used a 3.5L Tupperware bowl.
- Add M & Ms into the mixing bowl.
- Cut the Cherry Ripes into roughly 1/2cm squares, cut the lolly raspberries in quarters and add to mixing bowl.
- Roughly cut dried cranberries into smaller pieces (approx in 1/3rds) and add to mixing bowl.
- Break fruit pudding into pieces with your fingers and add to the mixing bowl.
- Scoop ice cream into a mixing bowl and mix with other ingredients. Keep adding ice cream until you have the desired mix.
- Transfer into a smaller bowl and freeze.
- When ready to serve, run outside of the bowl under hot water to loosen ice cream. Drizzle top with ice magic.
- Serve with extra ice magic and enjoy!
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