Christmas Pud Ice Cream
“This is a chocolatey version of a Christmas classic. It is just as rich and flavoursome as a Christmas pud.”
This recipe was created by my chef student, Penny Turnbull and featured on the Veganuary website.
Prep time - 30 minutes plus freeze overnight
Freeze time - overnight
Difficulty - Easy
Serves / makes - 6 portions
Ingredients
125g cashews, soaked for 30 minutes in hot water
400ml/1 can full fat coconut milk
100g chocolate spread
2tbsp cocoa powder
50g brown sugar, or other fine sugar
260g dried fruit, we used 100g sultanas, 80g cherries, 50g chopped apricots and 30g cranberries
60ml brandy or orange juice
30g blanched almonds, finely chopped
Equipment
Blender or food processor
Bowl
Large bowl or 6 small spherical bowls
Small sieve
Method
Blend the cashews, coconut milk, chocolate spread, cocoa powder and sugar until very smooth. Pour it into a bowl and freeze overnight.
Put the dried fruit in a bowl with the brandy or orange juice. Allow to soak overnight, this will make the fruit juicy and soft.
The next day remove the ice cream from the freezer. Allow it to melt slightly, mix in the fruit and almonds. Put the ice cream into one large round bowl or 6 small spherical moulds. Allow to chill for 4 hours.
Remove the ice cream from the bowls onto a serving plate. Scatter with a little cocoa and edible dust. Dress with holly or mint.
Tips
For a spiced pud add 2-3tsp ground cinnamon and ½-1tsp ground nutmeg.
You can add grated orange zest to the recipe.
To remove the puds from the bowls either leave on the counter for 5-10 minutes or place in a bowl of warm water.
Christmas Pud Ice Cream
Ingredients
- 125g cashews, soaked for 30 minutes in hot water
- 400ml/1 can full fat coconut milk
- 100g chocolate spread
- 2tbsp cocoa powder
- 50g coconut sugar, or other fine sugar
- 260g dried fruit, we used 100g sultanas, 80g cherries, 50g chopped apricots and 30g cranberries
- 60ml brandy or orange juice
- 30g blanched almonds, finely chopped
Method
- Blend the cashews, coconut milk, chocolate spread, cocoa powder and sugar until very smooth. Pour it into a bowl and freeze overnight.
- Put the dried fruit in a bowl with the brandy or orange juice. Allow to soak overnight, this will make the fruit juicy and soft.
- The next day remove the ice cream from the freezer. Allow it to melt slightly, mix in the fruit and almonds. Put the ice cream into one large round bowl or 6 small spherical moulds. Allow to chill for 4 hours.
- Remove the ice cream from the bowls onto a serving plate. Scatter with a little cocoa and edible dust. Dress with holly or mint.
Notes:
Equipment
Blender or food processor
Bowl
Large bowl or 6 small spherical bowls
Small sieve
Tips
- For a spiced pud add 2-3tsp ground cinnamon and ½-1tsp ground nutmeg.
- You can add grated orange zest to the recipe.
- To remove the puds from the bowls either leave on the counter for 5-10 minutes or place in a bowl of warm water.