Christmas Cake Ice Cream Bombe
Christmas Cake Ice Cream Bombe

Christmas Cake Ice Cream Bombe

Time
PREP: 20 mins
COOK: 0 MINS
Difficulty
Quite Easy
serves
Serves: 8

This is a great way to use up leftover Christmas cake - add brandy to make a whole new pudding! Make cranberry compote to serve with this festive pud: simmer fresh cranberries with a splash of water and sugar to taste.

Christmas Cake Ice Cream Bombe
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Single cream

300ml

Carton light crème fraîche

200ml

Vanilla extract

1tbsp

Brandy

1tbsp

Christmas pudding, crumbled

200g

You will also need…

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

Step 1 of 4

In a large bowl whisk, together the condensed milk, cream, crème fraîche, vanilla and brandy until smooth and creamy.

Step 2 of 4

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.

Step 3 of 4

Pour into the pudding basin and freeze overnight.

Step 4 of 4

When ready to serve, turn the parfait out onto a serving plate and remove the clingfilm.

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