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Frozen Christmas cheesecake pudding
Frozen Christmas cheesecake pudding
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Prepare this decadent Christmas pudding-inspired ice cream a day in advance for a festive treat.
Ingredients:
  • 82.50 ml dried cranberries
  • 40.00 ml brandy (see notes)
  • 500g cream cheese, softened
  • 1 litre vanilla ice-cream
  • 165.00 ml bottled fruit mince
  • 80g packet pistachio kernels, roughly chopped
  • 1/2 x 250g packet gingernut biscuits
  • 40g salted butter, melted
  • 1/2 x 205g bottle milk chocolate shell topping, to decorate
  • 125.00 ml frozen cranberries, to decorate
  • Fresh mint leaves, to decorate
Instructions:
  • Combine dried cranberries and brandy in a bowl and let it soak for 20 minutes.
  • Cover an 8-cup metal pudding basin with plastic wrap.
  • Beat cream cheese in an electric mixer until light and fluffy, about 5 minutes. Add ice-cream and beat until well combined. Gently fold in fruit mince, pistachios, and cranberry mixture. Pour into prepared basin and freeze for 30 minutes.
  • In a food processor, pulse biscuits until fine crumbs form, then add butter and pulse until combined. Spread over the top of the ice cream, gently pressing to create a smooth surface. Cover with plastic wrap and freeze overnight.
  • Transfer the pudding onto a serving plate, gently remove the plastic wrap, then drizzle with chocolate topping. Garnish with frozen cranberries and mint for an elegant touch before serving right away.

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