Christmas ice cream bombe with cherries, almonds and meringues
A great alternative to a hot Christmas pudding, this Christmas ice cream bombe recipe with cherries, almonds and meringues is perfect served for dessert during the festive season
Mar 21, 2017 12:34am- Serves 8
- 15 mins preparation
- 6 hrs marinating
This recipe first appeared in Food magazine.
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ingredients
- 1 1/2 litre good-quality vanilla ice cream
- 1/2 cup glacé cherries, roughly chopped
- 1/2 cup slivered almonds, toasted
- 50 gram pink meringues, chopped
- 1 punnet fresh strawberries or raspberries
method
- 1
Place the ice cream in the fridge for 30 minutes, so that it softens slightly.
- 2
Line a 2-litre-capacity pudding basin with plastic wrap.
- 3
Place the ice cream into a large bowl. Fold in the cherries, almonds and meringues. Place the mixture into the prepared pudding bowl and smooth the surface. Cover with foil and place in the freezer for 4-6 hours, or until it is very firm.
- 4
Remove the ice cream from the freezer and turn onto a serving platter. Garnish with strawberries or raspberries.
notes
- Serves 6-8.