Anna's Christmas ice cream pudding
3
Points®
Total time: 8 hr • Prep: 10 min • Cook: 0 min • Serves: 12 • Difficulty: Easy
We're officially in love with Ambassador Anna Van Dyken's take on Christmas Pudding this year! Perfect for a hot Christmas and only 3 Points per serve! You can whip up this heavenly delight days before the big day and add the finishing touches just before serving.
Ingredients
Low fat, no added sugar ice cream
800 g, (1.5L), softened
Slivered almonds
45 g, toasted, roughly chopped
Pistachios
30 g, roughly chopped
Orange zest
1 tbs
Frozen raspberries
200 g, slightly defrosted
Dark chocolate melts
25 g
Fresh raspberries
9 piece(s), garnish
Cherries
4 individual, garnish
Fresh mint
2 sprig(s), garnish
Icing sugar
½ tsp
Instructions
1
Line a 2L (8 cup capacity) pudding shaped bowl with plastic wrap, allowing it to overhang, smoothing out the sides as much as possible.
2
Reserve 1 tsp chopped almonds.
3
Place the softened ice cream in a large bowl. Gently fold in almonds, nuts, orange zest and frozen raspberries.
4
Transfer mixture to prepared lined bowl. Cover the surface with overhanging plastic wrap. Place in the freezer for 8 hours or overnight until firm.
5
Warm the bowl by dipping it into warm water, loosening the contents. Turn the pudding out onto a platter. Remove the plastic wrap and place in the freezer for 15 minutes until firm.
6
Microwave the chocolate for 10 seconds, or until melted, stir to melt. Pour chocolate over the pudding.
7
Work quickly to top with fresh raspberries, cherries, and sprigs of mint. Scatter the reserved almonds over the top, and dust with icing sugar.
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