- Preparation time
- 5 mins
- 6 people
- Meal course
- Posted by
- Posted on
- December 22, 2016
I LOVE Christmas Pudding and proper Vanilla custard, it’s a truly delicious thing.
These icecreams are too easy, and vanilla custard is basically an icecream base, so it makes sense right?
This recipe is an excellent way to serve your traditional pudding for a Summer Christmas if you’re looking for something different, but also a perfect way to use up any leftovers after the big day.
It’s definitely worth investing in a proper popsicle tray, but you can use plastic or paper disposable cups or even make a big one and slice it up to serve like a semifreddo.
Anyhoo, this is a delicious summer treat anytime, not just when Santa’s around.
Your favourite Christmas Pudding
- Pour a couple of tablespoons of custard into the base of your popsicle molds (If you're making this recipe with leftovers use your judgement here, if you think you'll only have enough custard for 4 finished icecreams, then only use 4 molds etc.) Scatter in some pudding to half fill the mold. Fill to the top with remaining custard, pop in some icecream sticks and freeze for 6 hours or overnight.
- To remove the icecreams from the molds, just place the entire mold under hot running water for a minute or so. Job done!
- *** Tip: If making this as a whole semi-freddo, then line a loaf tin with cling wrap and make the recipe as instructed, before freezing. To serve as a semifreddo, let the sliced frozen dessert sit out at room temp for around 20 minutes before serving.