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Christmas Pudding Ice Cream Bombe

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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!

For another take on Mincemeat check out this recipe! And if you’re looking for something more traditional you’ll love my Mince Pies.

And get more holiday desserts and baking tips and tricks at my Holiday Baking Headquarters page.

5 from 2 votes
Christmas Pudding Ice Cream Bombe
Prep Time
25 mins
Total Time
25 mins
 
Course: Dessert
Cuisine: French
Servings: 8 -10
Author: Gemma Stafford
Ingredients
  • 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
Instructions
  1. 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.
  2. Grease and line a 2-litre pudding basin with clingfilm so the film hangs over the edge of the basin.
  3. 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.
  4. Turn down the speed a little and pour the condensed milk into the whipped cream.
  5. Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.
  6. 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.
  7. 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.
  8. 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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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

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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23 Comments

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  1. Brian Earl on July 15, 2018 at 10:57 am

    This looks amazing! So glad I found this recipe and your site! Can’t wait to try this, though I have a feeling I’m not going to wait till Christmas to do it 🙂 I mean, today (July 15) is National Ice Cream Day after all!

    • Gemma Stafford on July 15, 2018 at 11:58 am

      Yay!!!!! I’m delighted you liked this recipe. If you are in the states, I’m on Hallmark Home and Family making this exact recipe tomorrow for christmas in July 🙂

      Best,
      Gemma.

  2. Linda on March 6, 2018 at 11:55 am

    I looked on website and watched videos I can not find how much heavy cream and condensed milk to use for ice cream

    • Gemma Stafford on March 6, 2018 at 12:17 pm

      Hi Linda,
      This is with all of the recipes for ice cream, like here: ients

      14 ounce (1 Can/ 400ml) sweetened condensed milk, cold
      2 cups (16oz/450 ml) heavy cream, cold
      There are links to the recipes on all of the posts, just take your time scrolling down, it is easy to miss them,
      Gemma 🙂

  3. Valerie on January 22, 2018 at 12:26 pm

    Thank-you SOOOOOOOOOOOOOOOOOOO much for this recipe. This is now our new Christmas tradition pudding!! Our family are in love with it

    • Gemma Stafford on January 22, 2018 at 7:27 pm

      aw I’m delighted to hear that, Valerie 🙂

  4. Walid on January 6, 2018 at 10:04 pm

    Hi Gemma,

    Could you post the link for making the base to your no machine ice-cream?

    I’m here in the Philippines, in quite a cramped space, so no room to store a lot of equipment – but I have a soon-to-turn-7-year-old little girl, who simply LOVES ice cream (as does her daddy), on a hot afternoon, after we get home from school.

    Would love to make it for her, rather than going out to buy it all the time. Milo for her and something fruity for me!

    Cheers.

    Walid 🙂

    • Gemma Stafford on January 7, 2018 at 3:07 am

      Hi Walid,
      The base recipe for the ice cream is here, with every recipe!
      (https://www.biggerbolderbaking.com/category/recipes/homemade-no-machine-ice-cream/) take a stroll through the recipes here, she may also like the popsicles, and would enjoy making them too. Thank you for being with us in your lovely country,
      Gemma 🙂

      • Walid on January 7, 2018 at 3:56 am

        Thank you, Gemma,

        That’s fantastic – and we will certainly look forward to making the popsicles, too.

        And for me, I want to make some bread! 🙂

        Cheers

        Walid

  5. Helena on December 31, 2017 at 3:51 pm

    Hi Gemma, i was wondering if you could make more videos with waffles your dog this summer because i rarely get to see him.

    From Helena

    • Gemma Stafford on January 2, 2018 at 5:42 am

      Hi Helena,
      Yes, and we will probably do more dog treats too. Waffles hates to be left out of things, always trying to get in to the picture, a bit of a diva!
      Thank you for being here with us,
      Gemma 🙂

  6. De Flo Yvonne on December 15, 2017 at 12:03 am

    hey, Gemma

    it is wonderful and impressive how your are able to make as fun and easy recipes.
    i have tried several and they all were nice
    happy holidays from Belguim Yvonne

    • Gemma Stafford on December 15, 2017 at 4:01 am

      Hi Yvonne,
      How nice to hear from you in Belgium, where they know their cookies!
      Thank you for your kind comments, I am happy to have you with us,
      Gemma 🙂

  7. elizabeth urmson on December 14, 2017 at 5:57 pm

    this recipe is similar to the baked Alaska recipe with the ice cream “you are the best”

    • Gemma Stafford on December 15, 2017 at 4:19 am

      Thank you, that is kind.
      Baked Alaska has a coat of meringue which is slightly baked/browned before serving. It is a different thing really, but I guess it would be good for this mix too!
      Gemma 🙂

  8. Kezia on December 14, 2017 at 10:07 am

    Hi gemma..
    I know this is an odd question for this post.. but can u make a video of how to make the perfect cake.. I mean soft light fluffy yet moist 😅.. are there are secrets to making it? I whipped up a recipe using a hand whisk today and it came out much more light than when I use the kitchenaid stand mixer.. 😮

    • Gemma Stafford on December 15, 2017 at 5:22 am

      Hi Keiza,
      The thing is it depends on how you mix it. There is a methodology to keep it light, and beating the butter/sugar to a light cream, then adding the egg, really slowly really works. Beating in the flour is a problem, it should be folded, carefully, and gently, until it is incorporated, and then stop. Beating the flour activates the gluten, and makes the cake dense/heavy.
      You clearly got it right when using the hand mixer, a lighter touch perhaps. Light hands make the best cakes and pastry.
      This recipe (https://www.biggerbolderbaking.com/crazy-cupcakes/) is a great basic, easy to remember, to multiply, or divide recipe. Worth getting to know this one, it makes a great light sponge cake,
      Gemma 🙂

      • kezia on December 15, 2017 at 5:29 am

        thanks gemma! will try .. 🙂

  9. Karel on December 14, 2017 at 9:03 am

    Your comment is awaiting moderation.

    WOW!!!! Wonderful.

  10. Hepzy Solomon on December 14, 2017 at 8:38 am

    Ooo God…
    ..it’s simply amazing…. Luks soooo..Lovely… I thought little bit kick… Amazing…. I will try in ma holiday zzz…great Gemma…

    • Gemma Stafford on December 15, 2017 at 5:26 am

      i there,
      Good, I hope you enjoy this one,
      Gemma 🙂

      • Helena on January 3, 2018 at 12:54 pm

        You mean hi not “i”

        • Gemma Stafford on January 4, 2018 at 6:01 am

          Right!

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