Ice Cream Christmas Pudding Bombe
This Ice Cream Christmas Pudding Bombe is the ultimate festive dessert for a warm-weather holiday season, especially perfect for Southern Hemisphere celebrations. Made entirely in your Thermomix without any need to turn on the oven, this cool and creamy treat keeps your kitchen from heating up—ideal when summer temperatures are soaring! Bursting with classic Christmas flavours in a refreshing ice cream form, this dessert is a twist on traditional pudding that’s sure to be a hit with guests of all ages. With its beautiful presentation and make-ahead ease, it’s the perfect stress-free centerpiece for Christmas down under, and potentially up yonder as well. Two of my favourite ice cream recipes are linked here for you to use, but you could cheat completely and purchase both vanilla and chocolate ice creams and off you go!
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 1 Litre Chocolate I Scream partially frozen Recipe
- 200 Grams Christmas pudding or cake, crumbled
- 200 Grams almond slivers, toasted and completely cooled
- 1 Litre French Vanilla Ice Cream partially frozen Recipe
- 200 Grams glace cherries or other dried fruit of choice, diced
- Brandy Cream Sauce to garnish Recipe
- chocolate dark, melted to garnish BUY
Do
- 1
Double line a 3L capacity pudding basin or bowl with plastic wrap. Set aside.
- 2
Place the chocolate ice cream into a large mixing bowl and break the Christmas pudding into it. Add half the toasted almonds. Combine well, without allowing the ice cream to melt.
- 3
Spread into the prepared basin and push the ice cream up the sides. Freeze with a smaller bowl pressed into the middle of the ice cream, to help form the hollow in the centre. Freeze for several hours or overnight.
- 4
Mix the vanilla ice cream with the remaining nuts and cherries. Remove the extra bowl and fill the centre of the chocolate ice cream with the vanilla ice cream. Freeze overnight or at least 10 hours.
- 5
To serve, remove from the bowl. Remove plastic wrap and up turn onto the serving plate you are going to use. Drizzle the custard and /or melted chocolate over the top, being sure it runs down the sides. Return to the freezer until the toppings are solid.
- 6
Cut into wedges with a hot wet knife and serve immediately.
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!
