Ice Cream & Frozen Desserts

Christmas Pudding Ice Cream Bombe

4.75 from 12 votes
Easily make an impressive holiday dessert with my Christmas Pudding Ice Cream Bombe starring my 2-Ingredient No Machine Ice Cream and traditional flavors.

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.

Watch The Recipe Video!

Christmas Pudding Ice Cream Bombe Recipe

4.75 from 12 votes
Easily make an impressive holiday dessert with my Christmas Pudding Ice Cream Bombe starring my 2-Ingredient No Machine Ice Cream and traditional flavors.
Author: Gemma Stafford
Servings: 8 -10
Prep Time 25 mins
Total Time 25 mins
Easily make an impressive holiday dessert with my Christmas Pudding Ice Cream Bombe starring my 2-Ingredient No Machine Ice Cream and traditional flavors.
Author: Gemma Stafford
Servings: 8 -10


  • 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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2 years ago

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

2 months ago

My sister don’t like raisins what can I substitute it with?

Sandra Gray
3 months ago

I made this ice cream bombe in July with fresh chopped cherries, dried cranberries, raisins and pistachio with the spices and soaked in an orange liqueur. Before freezing, I added a base of my favorite poundcake. Once I took it out of the mold I covered it with chocolate grenache. It was a birthday cake for my sister and she absolutely loved it!! Thank you for the inspiration!!

Aneena Makil
Aneena Makil
11 months ago

Hi Gemma, I made this recipe and my family as well as I loved it. Thank you for this amazing recipe. May I know how much you sell this cake for?

Thammitage Perera
Thammitage Perera
11 months ago

Hi Gemma😊
Can I use ready-made ice cream instead of homemade 2 ingredients ice cream??
Are there any special tips if I use shop ones?
🎄Merry Xmas ❄️

1 year ago

Hi Gemma
Happy Xmas in advance..Enjoy????It’s simply amazing recipe… I wanna try..????
I HV two is I won’t use u told it’s optional.any substitutes or we wanna omit.
Second one is we don’t get cranberries pls tell any sustitutes

Brian Earl
2 years ago

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!

2 years ago

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

2 years ago

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!


Walid 🙂

2 years ago

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

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About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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