This summery Christmas Ice Cream Cheese Pudding is the perfect dessert to keep cool during the festive season in warmer climates. Using your Thermomix, this recipe is a breeze to prepare, blending the rich, creamy base effortlessly before freezing it into a delicious, traditional-style pudding. The set chocolate drizzle adds a touch of indulgence, while the holly garnish brings that classic holiday flair. Ideal for those hot Christmas days, this pudding is a refreshing twist on the traditional, offering all the festive flavors without the heat. Whether you're hosting a summer Christmas barbecue or a full on Christmas dinner, this Thermomix ice cream pudding is sure to be a hit with family and friends.
It is easy to prepare well in advance and only finish off with the chocolate drizzle (and obligatory fake holly) when you are ready to serve.
Are you in the mood yet?
Here are a few more recipes to get your hot Christmas sorted:
Seared Prawn Skewers with Mandarin Soy Glaze
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Need
- 60 Grams dried or glace cherries
- 60 Grams dried cranberries (craisins)
- 60 Grams raisins
- 60 Grams dried figs
- 60 Grams apricots dried
- 1 orange, juice and zest, finely grated
- 1 lemons juice and zest, finely grated
- 80 Grams brandy or rum
- 30 Grams Brew Choc dry granules BUY
- 60 Grams chocolate chopped BUY
- 50 Grams raw caster sugar BUY
- 1 cinnamon stick(s)
- 1/2 whole fresh nutmeg
- 1 tonka bean BUY
- 1 Teaspoon mixed spice
- 1 Teaspoon ground ginger
- 250 Grams cream cheese
- 200 Grams cream BUY
- 300 Grams whole milk BUY
- 1 Batch Simple Ice Magic to garnish Recipe
Do
- 1
Place all dried fruits, zests and brandy or rum (or both!!) into an insulated bowl and stir to cover. Allow to soak for around 2-3 days, stirring occasionally.
- 2
Add Brew Choc granules and chopped chocolate to fruit mixture and set aside until use.
- 3
Place sugar and all dry spices into the Thermomix bowl and mill 10 sec/speed 10.
- 4
Add remaining ingredients except fruit/chocolate mixture and blend for 30 sec/speed 6. Scrape down sides of bowl and repeat.
- 5
Add fruit, chocolate mixture and incorporate 5 sec/dough setting/Interval. Stir by hand to finish, ensuring that fruit is separated and well coated in the ice cream mix.
- 6
Line 1-2 pudding bowls (or deep bowls) with baking paper, pushing the paper against the walls of the bowls, so that the surface is flat. If you have big folds of paper, the mixture will get inbetween and you will lose some of it when unmoulding.
- 7
Pour mixture in and freeze for at least 24 hours. To serve, dip basin into bath of cold water, and up turn onto serving platter. Remove paper, garnish with drizzled Simple Ice Magic, holly, fruit, nuts, or whatever takes your festive fancy.
- 8
The options for this are highly adaptable; if you don’t like nutmeg, leave it out, if you don’t like glace cherries, leave them out, but replace them with same quantity of something else and so on…if you don’t like chocolate, I can’t help you…and if you don’t have Brew Choc, you need to get on to it immediately before Christmas is upon us!
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
