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

  • 15 mins preparation
  • 6 hrs marinating
  • Serves 8
  • Print
This recipe first appeared in Food magazine.
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  • 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


  • 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.


  • Serves 6-8.