Christmas Cake Ice Cream

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

You will also need...

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

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    20 mins

    Cook time
    0 min

Each serving typically contains

  • Energy 2466kJ 590kcal 29%
  • Fat 31.9g 46%
  • Saturates 18.1g 91%
  • Sugars 60.5g 67%
  • Salt 0.49g 8%

of an adult's Reference Intake (RI)*
Energy per 100g: 1259kJ/301kcal
*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 box and freeze until slushy (2-3 hours). Beat with a fork, then stir in the crumbled Christmas cake. Pour into the pudding basin and freeze overnight.
  3. 3. When ready to serve, turn the parfait out onto a serving plate and remove the clingfilm.
  4. 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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