This Christmas Pudding Ice Cream Bombe is a showstopping dessert that combines festive flavors with creamy indulgence. Rich, spiced Christmas pudding meets velvety ice cream, creating a decadent treat that’s both nostalgic and refreshing. The contrast of smooth ice cream and the crumbly, fruity pudding is a texture lover’s dream, while the blend of cinnamon, nutmeg, and brandy adds warmth to every bite. Perfect for holiday gatherings, it’s a dessert that feels special yet comes together in just 25 minutes—ideal for busy hosts.
With its stunning layered presentation and harmonious flavors, this bombe is sure to impress your guests. The creamy ice cream balances the bold, spiced pudding, offering a delightful mix of cool and cozy. Whether you’re ending a festive meal or simply treating yourself, this dessert delivers a burst of holiday cheer in every spoonful. Quick to prepare yet unforgettable, it’s the ultimate way to celebrate the season with ease and elegance.
Ingredients for Christmas Pudding Ice Cream Bombe
- For the mincemeat:
- 1 cup (5oz/150g) raisins
- 2/3 cup (3½oz/100g) dried cranberries
- 1/4 cup (1¼oz/40g) pistachios or pecans, toasted and chopped
- Grated zest of 1 lemon
- Grated zest of 1 orange
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1 cup (8floz/240ml) orange juice
- 1/4 cup (2floz/60ml) liquor (Cointreau, Grand Marnier, or Brandy) (optional)
- For the ice cream:
- 1 can (14oz/400ml) sweetened condensed milk (fat-free or regular), cold
- 2 cups (16oz/450ml) whipping cream, cold
Step-by-Step Instructions
- Prepare the mincemeat: In a bowl, mix all the mincemeat ingredients together. Set aside for at least 1 hour, or preferably overnight, to allow the fruit to soak up the liquid and soften.
- Prepare the pudding basin: Grease and line a 2-litre pudding basin with clingfilm, ensuring the film hangs over the edges for easy removal later.
- Make the ice cream base: In a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the cold whipping cream on medium speed until stiff peaks form.
- Combine the ice cream: Reduce the mixer speed slightly and pour in the cold condensed milk. Increase the speed again and whip until the mixture is thick and reaches stiff peaks.
- Add the mincemeat: Gently stir the prepared mincemeat into the ice cream base until fully combined. Add liquor at this stage if using.
- Assemble the bombe: Pour the mixture into the prepared pudding basin, filling it to the top. Tap the basin on the counter to release any air bubbles.
- Freeze: Freeze the bombe for a minimum of 5-6 hours, or preferably overnight, until firm.
- Serve: Remove the bombe from the freezer and let it sit for 15 minutes. Invert it onto a plate and let it rest for another 15 minutes. Remove the basin and clingfilm, then decorate with holly and frosted cranberries. Slice or spoon to serve. Store any leftovers in the freezer for up to 6 weeks.
Festive Toppings to Elevate Your Bombe
Take your Christmas Pudding Ice Cream Bombe to the next level with creative toppings! Try a drizzle of warm caramel sauce or a sprinkle of crushed pistachios for added texture. For a festive touch, garnish with frosted cranberries, edible gold dust, or a sprig of fresh holly. A dollop of whipped cream or a dusting of powdered sugar can also add a classic finishing touch.
Perfect Pairings for Serving
This bombe is a showstopper on its own, but pairing it with complementary treats can make it even more special. Serve alongside warm mince pies, gingerbread cookies, or a slice of fruitcake. For a boozy twist, offer a small glass of brandy, sherry, or a spiced mulled wine to enhance the festive flavors.
Storage Tips for Maximum Freshness
Store your bombe in the freezer, tightly wrapped in clingfilm or placed in an airtight container, for up to 6 weeks. To prevent freezer burn, double-wrap it with aluminum foil. When ready to serve, let it sit at room temperature for 15-20 minutes for easier slicing. Avoid refreezing once thawed to maintain the best texture.
Time-Saving Hacks for Busy Bakers
Short on time? Prepare the mincemeat mixture a day or two in advance to let the flavors develop. Use store-bought mincemeat for an even quicker option. For the ice cream base, chill your mixing bowl and whisk in the freezer for 10 minutes before whipping the cream to speed up the process.
Equipment Tips for Smooth Prep
Ensure success by using a stand mixer or hand mixer with a whisk attachment for the ice cream base—it’s faster and easier than whisking by hand. A 2-litre pudding basin is ideal, but any similarly sized bowl will work. Line it with clingfilm, leaving extra overhang for easy removal once frozen.
Christmas Pudding Ice Cream Bombe
Ingredients
For the mincemeat:
- 1 cup raisins (5oz/150g)
- 2/3 cup dried cranberries (31/2oz/100g)
- 1/4 cup pistachios or pecans toasted and chopped (11/4oz/40g)
- grated zest of 1 lemon
- grated zest of 1 orange
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1 cup orange juice (8floz/240ml)
- 1/4 cup liquor (Cointreau, Grand Marnier or Brandy) optional (2floz/60ml)
Ice Cream:
- 1 can sweetened condensed milk fat-free or regular (14oz/ 400ml) cold
- 2 cups whipping cream cold (16oz/450 ml)
Instructions
- Mix all the mincemeat ingredients together in a bowl and set aside for an hour. Preferably I mix it the night before so the fruit soaks up the liquid and it softens.
- Grease and line a 2-litre pudding basin with clingfilm so the film hangs over the edge of the basin.
- For the ice cream beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
- Turn down the speed a little and pour the condensed milk into the whipped cream.
- Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.
- Now you have your ice cream base you can stir in the mincemeat until combined. Add in a liquor now if you are adding it in.
- Pour into your pudding basin and fill all the way up. Tap the pudding on the counter to release any air bubbles. Freeze for a minimum of 5-6 hours or preferably overnight.
- To serve, take the pudding out of the freezer and, after 15 minutes, invert it onto a plate. Leave it for a further 15 minutes, remove the bowl and clingfilm and top with holly and frosted cranberries. Spoon or slice to serve. Store in the freezer for up to 6 weeks.
