Ice Cream & Frozen Desserts Christmas Pudding Ice Cream Bombe 4.62 from 18 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Jump To Video Save Recipe Easily make an impressive holiday dessert with my Christmas Pudding Ice Cream Bombe starring my 2-Ingredient No Machine Ice Cream and traditional flavors. By Gemma Stafford | December 14, 2017 | 33 Last updated on November 11, 2019 This post may contain affiliate links. Please see my full disclosure for details. 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. Try These Recipes! No-Churn Irish Cream Ice CreamSinful Chocolate Granita RecipeAsk Gemma! Your Ice Cream Baking Questions Answered!Frozen Lemon and Lime Souffle Recipe Watch The Recipe Video! Play Christmas Pudding Ice Cream Bombe Recipe 4.62 from 18 votes Print Recipe Add to Favorites Loading… 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 Dessert Fruit Less than 30 Minutes Electric Mixer Prep Time 25 minutes minsTotal Time 25 minutes 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 Ingredients For the mincemeat:1 cup (5oz/150g) raisins2/3 cup (31/2oz/100g) dried cranberries1/4 cup (11/4oz/40g) pistachios or pecans, toasted and choppedgrated zest of 1 lemonsgrated zest of 1 orange1 teaspoon cinnamon1 teaspoon ginger1/4 teaspoon nutmeg1 cup (8floz/240ml) orange juice1/4 cup (2floz/60ml) liquor (Cointreau, Grand Marnier or Brandy) (optional)Ice Cream: 1 can (14oz/ 400ml) sweetened condensed milk (fat-free or regular) cold2 cups (16oz/450 ml) whipping cream, cold Instructions 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.