Name: Christmas Ice Cream Pudding Recipe
Prep time: 10 min
Total time: 11 h 10 min
Cuisine: British
Ingredients: 125 g blanched almonds, finely chopped; 125 g maraschino or glacé cherries (or substitute maraschino cherries); ⅓ cup mixed peel, chopped (or substitute chopped dried apricots); 1 cup dried fruit (such as sultanas); ½ cup rum (or substitute sherry, brandy, or for non-alcoholic: 1 tbsp vanilla essence + ¼ cup water); 1 tsp mixed spice; 1 tsp ground cinnamon; 1 tsp nutmeg; 1 ½ L vanilla ice cream, slightly softened; Chocolate sauce (or ice magic or melted chocolate) for serving; Crushed nuts for garnish; Additional maraschino or glacé cherries for garnish

If you’re looking for a dessert that screams festive and requires barely any fuss, you’re going to adore this Christmas Ice Cream Pudding Recipe. I absolutely love how it combines all the beloved flavors of a traditional Christmas pudding with the refreshing creaminess of ice cream – perfect for those who want holiday nostalgia without the heavy steaming. Trust me, once you try this, it’ll become your go-to Christmas treat that’s as stunning as it is delicious.

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Why You’ll Love This Recipe

Effortlessly Elegant: Just 10 minutes of prep for a dessert that looks and tastes like you spent hours on it.
Ultimate Festive Flavors: Brimming with traditional Christmas spices, fruits, and nuts to evoke all those holiday memories.
Crowd-Pleaser: My family goes crazy for this every year—it’s creamy, boozy, and refreshingly cool.
No-Steaming Needed: Perfect if you’re short on time or want a fresher alternative to classic pudding.

The image shows a rounded creamy dessert with a light beige color and small bits mixed inside, sitting on a clear glass dish. The top half of the dessert is covered with melted dark chocolate that flows down the sides unevenly. On top of the chocolate layer, there are three bright red strawberries and three glossy red cherries arranged closely together, all lightly dusted with white powdered sugar. The dish is placed on a shiny silver tinsel decoration with a white marbled surface underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients for this Christmas Ice Cream Pudding Recipe are a lovely balance of rich dried fruits, warming spices, and creamy vanilla ice cream. These classic elements meld beautifully, creating that comforting festive vibe that everyone loves. A quick heads-up: quality ice cream really makes a difference here, so choose something velvety and smooth.

Blanched almonds: Finely chopped for a crunchy texture without overpowering the pudding.
Maraschino or glacé cherries: Adds bursts of sweetness and vibrant color.
Mixed peel: Chopped citrus peels bring that zesty Christmas fragrance – I sometimes swap with dried apricots for a softer bite.
Dried fruit: Usually sultanas, but feel free to mix in your favorites like raisins or dates for added depth.
Rum: Infuses the pudding with warmth and a boozy kick; you can swap for sherry, brandy, or a vanilla essence and water mix if you prefer no alcohol.
Mixed spice, ground cinnamon & nutmeg: These classic Christmas spices are what make this pudding so irresistibly festive.
Vanilla ice cream: Slightly softened to blend easily into the fruit mix, creating that creamy base.
Chocolate sauce or melted chocolate: A decadent finish that pairs beautifully with the fruit and spice.
Crushed nuts & extra cherries: Great for garnishing and adding texture.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Christmas Ice Cream Pudding Recipe is so versatile; you can easily dress it up or down depending on what you have on hand or your family’s preferences. Play around with your favorite fruits and spirits to make every Christmas a little different and special.

Non-alcoholic version: I once made this with vanilla essence and water instead of rum—my nephew loved it, and no one missed the alcohol at all.
Nut-free option: Simply skip the almonds and add extra dried fruit or toasted seeds for crunch.
Chocolate lover’s twist: Mix chunks of your favorite chocolate directly into the ice cream mixture for a marvelous melty surprise.
Seasonal fruit swap: I’ve subbed mixed peel with chopped dried figs or cranberries for a tangy, festive punch.

How to Make Christmas Ice Cream Pudding Recipe

Step 1: Soak and infuse the fruit mixture

Start by combining the almonds, cherries, mixed peel, dried fruit, rum, mixed spice, cinnamon, and nutmeg in a large mixing bowl. I like to give them a good stir so every bit of fruit is coated in the festive spices and drunken goodness. Cover the bowl and pop it in the fridge for at least 2-3 hours – I usually let mine soak overnight because it makes the flavors sing even more. If you can, stir once or twice during this time so the spices and rum spread evenly throughout the fruit.

Step 2: Prepare your pudding basin

While your fruit is soaking, line an 8-cup pudding basin or a large bowl with aluminum foil, making sure to press out any wrinkles so your pudding will set with a smooth surface. This little prep step helps the pudding keep its shape beautifully once frozen.

Step 3: Mix ice cream with the fruit

Next, take slightly softened vanilla ice cream and fold it gently into your soaked fruit mixture. You want to combine them well but keep the texture nice and chunky for that amazing contrast between creamy and chewy. Spoon the mixture into your lined basin, cover tightly with foil, and transfer it to the freezer to set—overnight is best to get a firm, scoopable pudding.

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Pro Tips for Making Christmas Ice Cream Pudding Recipe

Use Quality Ice Cream: I learned that a premium, creamy vanilla ice cream ensures the pudding isn’t icy but luxuriously smooth.
Soften Ice Cream Properly: Leave it out for 10-15 minutes before mixing so it blends effortlessly without melting too much.
Don’t Skip the Soak: Letting the fruit soak for a few hours really plumps everything up and deepens flavor—trust me, it’s worth the wait.
Wrap It Well: Foil lining and wrapping prevent freezer burn and help the pudding keep its shape perfectly.

How to Serve Christmas Ice Cream Pudding Recipe

A close-up of a dome-shaped dessert with a rich light brown ice cream base that has small darker bits mixed in. The ice cream is topped with a thick, glossy dark chocolate layer that drips gently down the sides. On top of the chocolate layer, there are two bright red strawberries and three shiny red cherries with stems, arranged in the center. A light dusting of powdered sugar is sprinkled over the chocolate. The background has a clean white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to drizzle this pudding with rich chocolate sauce or a classic ice magic topping for some extra flair. Then I sprinkle crushed nuts and pop a few maraschino cherries on top—adds that perfect festive sparkle and crunch every time. It’s these little touches that make serving this pudding feel really special.

Side Dishes

This pudding pairs wonderfully with a warm cup of mulled wine or spiced tea. I sometimes serve it alongside a simple plate of fresh fruit or a dollop of whipped cream to cut through the richness. It’s a lovely way to round off a big Christmas meal without feeling weighed down.

Creative Ways to Present

For a festive party, I’ve served individual portions in clear glass cups layered with chocolate sauce and sprigs of fresh mint – everyone loved the elegant, Instagram-worthy look. Another fun idea is unmolding the pudding and topping it with edible gold stars or dusting lightly with cinnamon for that extra holiday magic.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which rarely happens in my house!), just keep them tightly covered in the freezer. I store slices wrapped in plastic wrap inside an airtight container to keep them fresh and prevent freezer odors from sneaking in. It stays delicious for up to a week.

Freezing

Freezing is straightforward with this pudding since it’s designed to be frozen. Make sure it’s well wrapped and stored in the coldest part of your freezer. I’ve found that freezing overnight gives it the perfect consistency: firm but scoopable without icy crystals.

Reheating

This pudding is best enjoyed straight from the freezer or after sitting at room temperature for 5-10 minutes to soften slightly. You don’t want to reheat it like a traditional pudding; warming will cause the ice cream to melt away and lose its charm.

FAQs

Can I make this Christmas Ice Cream Pudding Recipe ahead of time?

Absolutely! In fact, making it a day or two ahead gives the flavors time to develop beautifully. Just keep it tightly wrapped in the freezer until serving.
What can I substitute if I don’t have rum?

You can swap rum for sherry, brandy, or for a non-alcoholic version, use 1 tablespoon vanilla essence mixed with ¼ cup water. Each option keeps the flavor rich without missing the boozy kick.
Is this recipe suitable for nut allergies?

You can make it nut-free by simply leaving out the almonds and increasing the amount of dried fruit or adding seeds for texture – it still tastes fantastic!
How long should the ice cream pudding soak before freezing?

At least 2-3 hours is good, but I recommend soaking overnight if you can to let the fruits soak up all the spices and rum perfectly.

Final Thoughts

This Christmas Ice Cream Pudding Recipe has truly won my heart (and my family’s!) because it’s a breeze to prepare yet stunning on the table. It offers all the festive flavors we crave during the holidays but with a light, creamy kick that refreshes the palate after a big meal. If you want a dessert that feels both traditional and fun, this is the one to make – I promise, it’ll be the talked-about star of your Christmas feast.