Christmas ice cream (v)

Easy, fun and perfect for Christmas
Makes 6 - 8 individual serves, or double the recipe to make 1 large ice cream 'pudding'
Vegan if made with dairy-free options
Original post (and pictures) here


1 litre of dairy-free vanilla ice cream, or ice cream or frozen yoghurt of choice
~150g (3/4 - 1 cup) of dark or dairy-free chocolate chips
~60g (1/2 cup) dried strawberry pieces, roughly chopped
~100g (1/2 cup) glace cherries, roughly chopped
Strawberry pieces and chocolate syrup, optional, to serve


1. Remove the ice cream from the freezer and allow to soften slightly. While the ice cream is softening, add the chocolate chips, strawberries and glace cherries to a mixing bowl.

2. Add the softened ice cream to the mixing bowl and mix through well.

3. Spoon into individual ramekins or silicon bakeware muffin cups (for easy removal later, I recommend the silicon muffin cups).

4. Allow to set in the freezer for several hours or overnight.

5. When ready to use, remove from the freezer and allow to soften very slightly. Run a warm knife around the inside of the ramekins, if using, before inverting on to a serving plate. If using silicon muffin cups, these should allow the contents to be inverted relatively easily.

6. Return to the freezer until immediately before serving. Add strawberries and chocolate syrup as desired.

  • If making a double batch, set the ice cream in a large, relatively deep and narrow, bowl-shaped dish. Invert on to a plate for serving and cut slices as if cutting a cake or pudding.