Christmas Pudding Ice Cream Bombes

  • 45 mins + setting time
Christmas Pudding Icecream Bombes 1


  • Brandy

    3 Tbsp

  • White Sugar

    2 Tbsp

  • Dried Fruit (chopped)

    2/3 Cup

  • Zest of 1 Orange

  • Deep South Vanilla Bean Ice Cream (softened)


  • Pecans (roughly chopped)

    1/3 Cup

  • Honey

    To top

  • Dried Orange pieces

    To Top


  1. Combine brandy and sugar in a jar. Place dried fruit and orange zest in a jar to soak in brandy liquid for 30 minutes, shaking every 10 minutes.

  2. Place softened ice cream into a large bowl. Stir in dried fruit with the brandy liquid, along with chopped pecans and mix until combines with ice cream.

  3. Line 4 small pudding moulds or bowls with cling wrap. Divide ice cream mixture between the moulds, smoothing the tops. Place in the freezer for at least 4 hours to set.

  4. Once set, tip out each ice cream mould onto an individual plate. Top with a drizzle of honey and dried orange pieces.