• Partnered with
  • Quick
  • Serves 6
  • 20 mins prep

Ice-cream pudding

Ice-cream pudding

This ice-cream pudding recipe is New Zealand's answer to the traditional British Christmas pudding, perfect for a hot summer Christmas. Prepare the day before so it can freeze overnight!


  • 600 ml thickened cream
  • 395 g can sweetened condensed milk
  • 1 tbsp brandy, (optional)
  • 1 tsp mixed spice
  • 125 g raspberries
  • 1 cup chopped mixed glacé fruit
  • 100 g dark chocolate, grated
  • 1/2 cup slivered pistachios or almonds
  • cherries to serve


  • 1/4 cup cream
  • 200 g dark chocolate, chopped
  • 1 tbsp brandy (optional)


  1. In large mixing bowl, using an electric mixer, beat cream and condensed milk together.
  2. Add brandy and mixed spice, beating to combine. Fold in fruit, chocolate and nuts.
  3. Line a 1.25-litre pudding basin or tall glass bowl with plastic wrap. Pour mixture into a cling film-lined basin or bowl. Smooth surface and fold over excess cling film. Freeze until firm.
  4. For the sauce, combine cream and chocolate in a medium microwave-safe jug. Microwave on medium power in 30-second bursts, stirring between each, until melted and smooth. Stir in brandy and cool slightly.
  5. Turn ice cream out onto chilled serving platter (see tip). Remove cling film and smooth edges with a palette knife if required. Pour over sauce and garnish festively.
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