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Gingerbread ice-cream pudding
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Prep Time:
390 minutes
Cook Time:
1 minute
Total Time:
391 minutes
Make festive gingerbread ice cream with dark chocolate bark for a twist on traditional Christmas pudding.
Ingredients:
  • 2.5 litres gingerbread ice-cream
  • 290g packet dark chocolate melts
  • 2 tbsp red and green mini m&m's
  • 50g mini gingerbread men
  • 125.00 ml Chocolate ice magic
  • Maltesers, halved, to serve
Instructions:
  • Wrap an 8-cup metal pudding basin with plastic wrap.
  • Take the ice-cream and let it sit in a large bowl for 10 minutes to soften. Then, press it into a prepared basin and freeze for at least 6 hours until it is firm.
  • Prepare a large baking tray with baking paper. Melt chocolate in the microwave on HIGH for 1 minute or until smooth, stirring every 30 seconds. Spread the melted chocolate onto the tray to form a 35cm x 25cm rectangle. Decorate with m&m’s and gingerbread men. Allow to set for 30 minutes. Cut into shards and enjoy!
  • Invert pudding onto a serving plate, delicately unwrap it, drizzle with Ice Magic, sprinkle with bark, adorn with Maltesers, and serve promptly.

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