Hi Bold Bakers!
Imagine a holiday dessert that packs all the punch of a traditional Christmas Pudding with spiced mincemeat and a frozen ice cream treat. I know it only sounds like a dream but dreams do come true, in the form of my Christmas Pudding Ice Cream Bombe. This is a holiday dessert for the books and one of my favorite celebratory recipes for so many reasons.
My Christmas Pudding Ice Cream Bombe stands tall, looks super impressive, has loads of texture, crunch, chew and creaminess! If you’ve made my 2-Ingredient No Machine Ice Cream recipe before, you know what an amazing blank canvas that is for creating any ice cream flavor you like. For this recipe, it’s as simple as making my ice cream base then spiking it with traditional mincemeat, which is a mixture of dried fruits, spices and liquor.
One of the best things about this Ice Cream Bombe is that it is really just a matter of quick assembly, no cooking or fussing at all. The last step to this dessert is to simply let it set up in the freezer. After chilling overnight you invert the bombe revealing the most impressive shape.
To serve I simply cut a big slice of this lovely dessert and place it on a plate. It really is as simple as that. This is a must try for the holidays since this Ice Cream Bombe is… bomb!
And get more holiday desserts and baking tips and tricks at my Holiday Baking Headquarters page.
- For the mincemeat:
- 1 cup (5oz/150g) raisins
- 2/3 cup (31/2oz/100g) dried cranberries
- 1/4 cup (11/4oz/40g) pistachios or pecans, toasted and chopped
- grated zest of 1 lemons
- grated zest of 1 orange
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1 cup (8floz/240ml) orange juice
- 1/4 cup (2floz/60ml) liquor (Cointreau, Grand Marnier or Brandy) (optional)
- Ice Cream:
- 1 can (14oz/ 400ml) sweetened condensed milk (fat-free or regular) cold
- 2 cups (16oz/450 ml) whipping cream, cold
Mix all the mincemeat ingredients together in a bowl and set aside for an hour. Preferably I mix it the night before so the fruit soaks up the liquid and it softens.
Grease and line a 2-litre pudding basin with clingfilm so the film hangs over the edge of the basin.
For the ice cream beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
Turn down the speed a little and pour the condensed milk into the whipped cream.
Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.
Now you have your ice cream base you can stir in the mincemeat until combined. Add in a liquor now if you are adding it in.
Pour into your pudding basin and fill all the way up. Tap the pudding on the counter to release any air bubbles. Freeze for a minimum of 5-6 hours or preferably overnight.
To serve, take the pudding out of the freezer and, after 15 minutes, invert it onto a plate. Leave it for a further 15 minutes, remove the bowl and clingfilm and top with holly and frosted cranberries. Spoon or slice to serve. Store in the freezer for up to 6 weeks.
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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