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Christmas ice-cream cake
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Prep Time:
680 minutes
Cook Time:
5 minutes
Total Time:
685 minutes
Easy Christmas ice cream cake: a showstopping treat.
Ingredients:
  • 445g (21⁄2 cups) Mixed Fruit
  • 65g (1⁄2 cup) Slivered Almonds, toasted
  • 60g (1⁄3 cup) icing sugar mixture, sifted
  • 40.00 ml brandy, sherry or liqueur of choice
  • 1 orange, rind finely grated
  • 1 lemon, rind finely grated
  • 2.50 gm mixed spice
  • 2L vanilla ice-cream, softened slightly
  • 200g dark cooking chocolate, chopped
  • Sunbeam Glacé Cherries, to serve
  • Chocolate shards, to serve
Instructions:
  • Prepare a 1.5L (6 cup) pudding basin by greasing it and lining it with plastic wrap, ensuring the wrap overhangs the sides. In a large bowl, mix together the mixed fruit, almonds, icing sugar, brandy, orange rind, lemon rind, and mixed spice. Let it sit for 1 hour to macerate.
  • Combine the ice-cream with the fruit mixture until fully mixed. Transfer the mixture into the pudding basin, smooth the top, cover with plastic wrap, and freeze overnight to set.
  • Melt the chocolate in a heatproof bowl over simmering water, ensuring it doesn’t touch the water. Stir until smooth. Let it sit for 10 minutes to cool and thicken slightly.
  • Submerge the bottom of the pudding basin in hot water, then invert the ice-cream cake onto a serving plate. Drizzle with the cooled melted chocolate, garnish with glacé cherries and chocolate shards, and enjoy promptly.

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