Christmas Cake Ice Cream

This is a great way to use up leftover Christmas cake - add brandy to make a whole new pudding!
Ingredients
Serves: 8

You will also need...

900g pudding basin, lined with a double layer of cling film
  • Very easy

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    • Very easy
    • Easy
  • Prep time
    20 mins PT20M

    Cook time
    0 minPT0M

Each serving typically contains

  • Energy 1552kJ 371kcal 19%
  • Fat 18.1g 26%
  • Saturates 11.4g 57%
  • Sugars 42.4g 47%
  • Salt 0.37g 6%

of an adult's Reference Intake (RI)*
Energy per 100g: 1080kJ/258kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

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Here's how easy it is...
  1. 1. In a large bowl whisk, together the condensed milk, cream, crème fraîche, vanilla and brandy until smooth and creamy.
  2. 2. Pour the mixture into a shallow plastic container and freeze until slushy (2-3 hours). Beat with a fork, then stir in the crumbled Christmas cake. Put the container back into the freezer until nearly frozen, and then repeat this process to stir gently, once more.
  3. 3. Pour into the pudding basin and freeze overnight.
  4. 4. When ready to serve, turn the parfait out onto a serving plate and remove the clingfilm.
  5. Make cranberry compote to serve with this festive pud: simmer fresh cranberries with a splash of water and sugar to taste.

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