Christmas Pudding Ice Cream Recipe

Its an open secret that no one really likes Christmas pudding, so there’s always heaps left over!  Our chef Jodi Blokkeerus shares her way to use up the left over unwanted pudding, and suggests you could also include left over trifle, mince tarts, cookies or alcohol too.  

Ice Cream


4 cups of whole milk
2 cups of double cream
1.5 cups of unrefined brown sugar
1 vanilla bean scraped (or 1 tsp of vanilla bean paste) 
4 egg yolks (save your egg whites and make meringues
2 tbsp of unsalted butter
1 tsp of lake/pink or sea salt
200g (approx.) left over pudding

In a saucepan, whisk together 2 cups of milk, brown sugar, egg yolks, and salt. 

Place pan over medium-high heat until mixture starts to simmer. Lower heat to medium and whisk mixture for 5 minutes or until it begins to thicken. 

Break the leftover pudding up into small bits. I add enough so there’s a good balance of ice cream and your added flavour, I just do this by eye and also taste.   

Strain mixture and in a large bowl whisk in butter until combined; then add remaining milk, cream, vanilla and your pudding (or whichever left overs you'd like to use - trifle, cookies etc). Cover and refrigerate until chilled, than pop it into the freezer (make sure you use a freezer proof bowl/ containers or tubs). 


Get out of the freezer about 10mins before you’d like to serve, scoop into bowels and add fresh berries and candied nuts. 

Candied Nuts

Choose your preferred nuts (pecans are my favourite but any will work well).  In a small bowl add your desired amount of nuts and coat with maple syrup, you just want enough to cover them, not drown them!  On a baking tray, line with baking paper and lightly spray with oil.  Pour your nut mixture evenly onto the tray and bake for 10-15mins on 150ºc.  They may need a little longer if there still sticky, they should be nice a toasted.  Let them cool and than break up and transfer into an airtight container.  These’ll last ages in the pantry.   

Cheats Version

If you don’t have energy to make ice cream from scratch, you can buy some plain vanilla ice cream and leave it out until it’s nice and soft.  Then add your leftovers, mix well and re-freeze.