Christmas ice cream bombe

    17 hours

    This requires a little bit of planning, as you need to freeze the ice cream in two parts. But it is a great way to get ahead for Christmas, as you can make this even weeks in advance and simply keep it in your freezer! Once you cut into this bombe and see the two chocolate and vanilla layers, studded with fruit, everyone's mouths will water!

    13 people made this

    Serves: 10 

    • 50g toasted almonds
    • 45g mixed peel
    • 60g chopped raisins
    • 60g sultanas
    • 60g currants
    • 75ml rum
    • 1 litre good quality vanilla ice cream
    • 100g red and green glace cherries, quartered
    • 1 teaspoon mixed spice
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1 litre chocolate ice cream

    Prep:1hr  ›  Extra time:16hr freezing  ›  Ready in:17hr 

    1. Mix the almonds, peel, raisins, sultanas, currants and rum in a bowl, cover with cling film and leave overnight. Chill a 2 litre metal or plastic pudding basin in the freezer.
    2. Soften the vanilla ice cream slightly and mix in all the quartered cherries. Press this ice cream around the inside of the chilled pudding basin, spreading it evenly to cover the base and the side of the basin. Return the basin to the freezer and leave overnight.
    3. Next day, mix the spices and chocolate ice cream with the rum and fruit mixture. Spoon into the centre of the pudding bowl and smooth the top. Freeze overnight, or until very firm.
    4. Turn the pudding out onto a plate and decorate. Serve cut into wedges.

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    Reviews in English (2)


    Something else. It was sooo hot over here when we made this that it became a two layer cake in a loaf tin.  -  31 Dec 2009  (Review from Allrecipes AU | NZ)


    This was such a fabulous alternative to hot pud and the layering was very speccie! thanks Kent!!!  -  31 Dec 2009  (Review from Allrecipes AU | NZ)

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