Christmas Pudding Ice Cream Bombe (No Churn)

Christmas Pudding Ice Cream Bombe makes a stylish alternative to the classic Christmas pud.  Hidden inside a citrus and brandy dome of creamy no churn ice cream is a spiced fruit centre. 

Christmas Means Cold

My Christmas traditions are, all in all, very English and certainly aligned to a winter Christmas. I think that I would find it strange and a shock to the system to spend Christmas somewhere warm.

Wrapping presents by a roaring fire at my parents’ house, wrapping up warm and going out to a carol service, wearing new scarves, gloves and hats to church on Christmas morning. 

Christmas lunch is reassuringly nearly always the same. There’s champagne and smoked salmon whilst opening presents. Then we enjoy either a large roast chicken or turkey with all the trimmings. Finally, there’s my mother’s Christmas pudding.

It would not be the same done with long, warm sunny days and in summer clothes. However, as time goes by I have begun to think that a hot-climate Christmas is something I’d like to experience one year. 

Christmas Pudding Ice Cream Bombe

Browsing the ingredients for a traditional Christmas pudding recipe, I decided to make a Christmas dessert suitable for a hot climate.

This no-churn ice cream bombe has the shape and the flavours of a traditional home-made pudding, but rather less fuss. 

No need to steam the pudding for hours on Christmas day, taking up a ring on the hob, with the risk of the pudding boiling dry as happened one year, and certainly no flaming brandy to take a layer of polish off the dining room table if accidentally spilt from the serving plate. 

I am a huge fan of no-churn ice cream. It is both simple and speedy to make, only require two ingredients (plus the flavourings). There’s no messing about with an ice cream machine. All you need is an electric whisk (or a strong wrist). Depending on the amount you make, you usually have some spare condensed milk left over. This can be frozen for the next batch (if you don’t just eat it from the pot with a teaspoon).

Unlike a traditional Christmas pudding you can make this Christmas pudding ice cream bombe just the day before you want to serve it – just check that there is enough room in your freezer. This makes it perfect if you have to change your holiday plans at the last minute, or if you find yourself with unexpected visitors.

This is also easier, and certainly cheaper to make than a regular traditional Christmas pudding.   

It’s also great if you just feel like a change from your usual Christmas traditions. After all, many of us find a full house can get overheated over the holidays, and children may prefer a frozen Christmas dessert. Or for a large gathering make a traditional Christmas pudding to serve alongside. 

This alternative Christmas pudding has two layers – a creamy white ice cream dome, hiding a fruit packed mincemeat ice cream centre.  

How to Make Christmas Pudding Ice Cream Bombe

Step one – Double line a 3 pint pudding basin with cling film, using enough to generously hang over the edge. Press the cling film to the inside of the bowl.

Step two – Using your stand mixer or an electric whisk, whisk the double cream, orange zest and brandy until it holds a stiff peak. Fold in the condensed milk.

Step three – Dollop about a quarter of the mix into the pudding basin and use a spatula to spread it around the inside of the bowl, so it is about an inch thick. Use more of the cream mixture if needed.

Step four – Place about a third of the remaining mixture into another bowl and set to one side.

Step five – Add the mincemeat to the rest of the mixture. Fold it in well and then carefully fill the centre of the pudding basin. Transfer any spare mixture to a tub and freeze.

Step six – Spread the reserved cream mixture over the top of the mincemeat centre, so that it is completely encased. Smooth out so the surface is flat. Cover with clingfilm and freeze overnight.

Step seven – To serve, remove the top layer of clingfilm. Flip the bombe out onto a serving plate or cake stand and peel the cling film off.

Step eight – Garnish your Christmas pudding ice cream bombe with holly, candied fruit, cranberries or a sparkler.  Slice to reveal the hidden centre and serve.  

Christmas Pudding Bombe Hints & Tips 

No churn ice cream is one of the easiest, and most forgiving recipes you can make. If you stick to double the volume of cream to condensed milk there really isn’t that much that can go wrong.  I usually make this with a basic hand electric whisk – no need for a stand mixer.  

• Clear a space for the pudding basin in the freezer before you start.  
• If you over whip the cream and it starts to go grainy add a splash of milk and slowly whisk it in to rescue it.  
• Don’t worry too much about precision when you line the mould with the ice cream – it doesn’t have to be perfectly smoothly hollowed out.  
•  Allow to freeze over-night. At a push you can make this first thing in the morning and use the fast freeze button to help things along. 
• Leftovers can be stored in an airtight tub in the freezer for up to 2 weeks – after this time all no churn ice creams can start to go grainy.    

Tried this recipe?If you try this recipe please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!

Print Recipe

BookmarkSaved!

4.91 from 10 votes

Christmas Pudding (No Churn) Ice Cream Bombe

Christmas Pudding Ice Cream Bombe makes a stylish alternative to the classic Christmas pud.  Hidden inside a citrus and brandy dome of creamy no churn ice cream is a spiced fruit centre. 

Servings: 12 Servings

Author: Helen Best-Shaw

Prep Time30 mins

Cook Time6 hrs

Total Time6 hrs 30 mins

Cook ModePrevent your screen from going dark

Ingredients

• 600 ml double cream
• 1 large orange – zest
• 4 tbs brandy
• 300 ml condensed milk
• 300 g mincemeat (sweet)

Instructions

• Double line a 3 pint pudding basin with cling film, using enough to generously hang over the edge. Press the cling film to the inside of the bowl.
• Using your stand mixer or an electric whisk, whisk the double cream, orange zest and brandy until it holds a stiff peak. Fold in the condensed milk.
• Dollop about a quarter of the mix into the pudding basin and use a spatular to spread it around the inside of the bowl so it is about an inch thick. Use more of the cream mixture if needed.
• Place about a third of the remaining mixture into another bowl and set to one side.
• Add the mincemeat to the remaining mixture, fold in well and then carefully fill the centre of the pudding basin. Transfer any spare mixture into a tub and freeze.
• Spread the remainder of the mixture over the top of the mincemeat center so it is completely encased. Smooth out so the surface is flat. Cover with clingfilm and freeze overnight.
• To serve remove the top layer of clingfilm, flip out onto a plate or cake stand and peel the cling film back.
• Garnish with holly, cranberries or a sparkler. Ready to eat straight from the freezer, no need to let it soften.

Notes

No churn ice cream is one of the easiest, and most forgiving recipes you can make. If you stick to double the volume of cream to condensed milk there really isn't that much that can go wrong.  I usually make this with a basic hand electric whisk - no need for a stand mixer.  

• Clear a space for the pudding basin in the freezer before you start.  
• If you over whip the cream and it starts to go grainy add a splash of milk and slowly whisk it in to rescue it.  
• Don't worry too much about precision when you line the mould with the ice cream - it doesn't have to be perfectly smoothly hollowed out.  
•  Allow to freeze over-night. At a push you can make this first thing in the morning and use the fast freeze button to help things along. 
• Leftovers can be stored in an airtight tub in the freezer for up to 2 weeks - after this time all no churn ice creams can start to go grainy.   

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.

Nutrition Facts

Christmas Pudding (No Churn) Ice Cream Bombe

Amount Per Serving

Calories 341 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 13g81%

Cholesterol 77mg26%

Sodium 190mg8%

Potassium 130mg4%

Carbohydrates 34g11%

Fiber 1g4%

Sugar 31g34%

Protein 4g8%

Vitamin A 806IU16%

Vitamin C 2mg2%

Calcium 105mg11%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Dessert

Cuisine: British

Keyword: Alternative Christmas, christmas pudding

Delicious Recipes Emailed To You!Get easy, tasty recipes for FREE when you subscribe! Click to Subscribe Now!!

Share by Text

For another alternative festive dessert, try this spiced orange pavlova with Christmas pudding filling.

Enjoy these Turkey, cranberry and stilton muffins or orange spiced French toast for Christmas brunch.

And relax with the perfect Christmas cocktail.