Christmas Ice-Cream Pudding

A hot, Southern Hemisphere Christmas calls for a cool dessert to complete a lunch or dinner feast. This ice cream version of the classic pudding says “Australian Christmas” like nothing else.

Recipe by Hayley Cavicchiolo

Serves 12


  • 2 litres no added sugar vanilla ice-cream, softened slightly
  • 1 heaped cup mixed dried fruit (sultanas, raisins, cranberries)
  • 1 cup of tinned pitted cherries, drained and halved
  • ¼ cup desiccated coconut
  • ¼ cup toasted flaked almonds (optional)
  • 1 teaspoon cinnamon
  • ½ teaspoon mixed spices
  • 2 teaspoons of brandy or hazelnut liqueur (optional)
  • 1 90g block of Well Naturally No Sugar Added Chocolate (in Creamy Milk or Rich Dark varieties), grated


  • ½ cup Well Naturally No Sugar Added Rich Dark Chocolate, plus 1 45g Well Naturally No Sugar Added Creamy Milk Bar, melted together with 1 teaspoon of coconut oil
  • Fresh cherries or berries
  • Holly or mint leaves


  1. Combine dried fruit, coconut, spices and flaked almonds in a bowl and add to the softened ice cream.
  2. Stir through the cherries and liqueur and finally, the grated chocolate until all ingredients are evenly combined.
  3. Line bowl or dome shaped cake tin with plastic wrap, spoon in mixture, cover and place in freezer overnight. Remove from freezer and let sit for 1-2 minutes before turning out onto a serving plate.
  4. Allow melted chocolate to cool and thicken slightly before drizzling over pudding.
  5. Decorate as desired.

Tip: A hot towel over the bottom of the bowl may help you get the ice cream out onto the plate should you experience any difficulty.


Find more recipes from Hayley here:


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