Choc Caramel Ice Cream Pudding

This is an ideal alternative Christmas dessert.

With the rush of cooking on Christmas morning, it is great to get as much as possible prepared in advance. This ice cream pudding can be made now and just popped in the freezer – the only work on Christmas Day will be to decorate it, and that will take 5 minutes when you are ready to eat.

This is also the perfect dessert for people who celebrate Christmas in a hot climate, like I do. Often Christmas in Perth can be in temperatures above 40C (100F), and that means we sometimes don’t want the traditional hot desserts.

The recipe below uses vanilla ice cream with added chocolate and caramel, but of course you can use any flavours that your family loves.

Ideally you need a 2 litre/quart pudding bowl to make this – otherwise any bowl can be used but you will get a slightly different shape.

Ingredients – serves 6:

  • 2 litres/quarts vanilla ice cream
  • 1/3 cup dark chocolate chips, roughly chopped to make them smaller
  • 1/3 cup caramel chips, roughly chopped to make them smaller
  • 100g/3.5 oz caramel-filled chocolate, chopped
  • chocolate shell (like Magic Shell or Ice Magic) or sauce, to decorate
  • chocolate wafers and a little more chocolate, optional, to decorate

Method:

  • Line your 2 litre/quart pudding bowl with cling wrap, leaving some cling wrap overhanging the edges so you can cover the top of the bowl later on.
  • Leave your ice cream at room temperature until it is soft enough that you can easily remove it from the container.
  • Put the softened ice cream, chocolate and caramel chips, and the chopped chocolate into a large bowl and then stir until evenly mixed.
  • Spoon the ice cream mixture into the prepared pudding bowl. Tap the bowl gently on the worktop to remove any air bubbles, and use the back of a spoon to ensure that you have a level surface.
  • Use the over-hanging cling wrap to enclose the top of the ice cream mixture, then place in the freezer for at least 4 hours.
  • Once the ice cream has frozen, you can remove it from the pudding bowl, wrap with another layer of cling wrap and then put it back in the freezer until needed.
  • When you are ready to eat, remove the pudding from the freezer and discard the cling wrap.
  • Put the pudding on your serving plate and decorate the top with chocolate shell, plus a little chopped chocolate and wafers if you have them.
  • Serve immediately and enjoy!

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4 Responses to Choc Caramel Ice Cream Pudding

  1. Jasmine S. says:

    What a beautiful treat!

  2. Pretty! And I love how easy it sounds to make.

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