Introduction

This Christmas Ice Cream Pudding is a festive and indulgent treat that combines rich chocolate, crunchy hazelnuts, and creamy ice cream layers. Perfect for holiday celebrations, it’s impressive yet simple to prepare ahead of time. Enjoy a deliciously cool dessert that delights both kids and adults alike.

A dome-shaped dessert features three main layers, starting with a crunchy dark brown base made of small crispy pieces. The middle layer is thick and creamy, in a pale off-white color, smoothly covering the dome shape. The top layer is a rich, glossy milk chocolate sauce dripped unevenly down the sides, creating soft waves and drips. On top of the dome is a cluster of round chocolate truffles coated in chocolate and sprinkled with white and gold stars and small beads. Fresh bright red raspberries are placed among the truffles and around the base, adding vibrant color. The dessert sits on a clear glass plate placed on a white marbled surface with soft lighting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 quart (1 litre) chocolate ice cream

1 quart (1 litre) vanilla ice cream

1 cup milk chocolate chips

1 cup hazelnuts (blanched, roasted and coarsely chopped)

4 tablespoons Frangelico (optional)

4 cups chocolate puffed rice cereal (like Cocoa Krispies or Coco Pops)

⅓ cup unsalted melted butter

1 ½ cups milk chocolate chips

½ cup pure cream (min 35% milk fat)

Chocolate and raspberries to decorate

Instructions

Step 1: Prepare the chocolate ganache by placing 1 ½ cups of milk chocolate chips into a medium bowl.

Step 2: Bring ½ cup pure cream to a boil, then pour it over the chocolate chips. Allow to stand for a few minutes.

Step 3: Stir gently until the chocolate is completely melted. If needed, heat in the microwave for a few seconds to fully melt the chocolate. Let cool to room temperature.

Step 4: Line a 3 quart (3 litre) pudding bowl with plastic wrap and place it in the freezer to chill.

Step 5: Soften the chocolate ice cream by leaving it in the refrigerator for 30-60 minutes.

Step 6: In a large bowl, quickly mix the softened chocolate ice cream with ½ cup milk chocolate chips, ½ cup chopped hazelnuts, and 2 tablespoons Frangelico if using.

Step 7: Transfer this mixture into the chilled, lined pudding bowl. Smooth the surface, then freeze for 2 hours or until firm.

Step 8: When firm, spread ½ cup of the prepared chocolate ganache evenly over the chocolate ice cream layer. Smooth the surface and return to the freezer.

Step 9: Soften the vanilla ice cream in the refrigerator for 30-60 minutes.

Step 10: In another large bowl, mix the softened vanilla ice cream with ½ cup milk chocolate chips, ½ cup chopped hazelnuts, and 2 tablespoons Frangelico if using.

Step 11: Spread this vanilla ice cream mixture over the ganache layer in the pudding bowl. Smooth the surface and freeze for 2 hours or until firm.

Step 12: Pulse the 4 cups of chocolate puffed rice cereal in a food processor until partly crushed, or place in a zip lock bag and crush with a rolling pin.

Step 13: Transfer the crushed cereal to a large bowl and stir in the ⅓ cup melted unsalted butter until well combined.

Step 14: Remove the ice cream pudding from the freezer and spread the cereal and butter mixture evenly on top. Press down firmly with the bottom of a glass or back of a spoon.

Step 15: Return the pudding to the freezer for another 4 hours or overnight until completely frozen.

Step 16: When ready to serve, remove the pudding from the freezer, turn it out onto a serving plate, and peel off the plastic wrap.

Step 17: Pour over remaining chocolate ganache and decorate with chocolate pieces and fresh raspberries as desired.

Tips & Variations

For a nut-free version, substitute hazelnuts with toasted coconut flakes or omit entirely.

Use your favorite chocolate ice cream flavors, such as mint or salted caramel, to create unique tastes.

If you prefer a boozy pudding, increase the Frangelico slightly or try adding a splash of rum or coffee liqueur.

Make sure to soften the ice cream enough for easy mixing but not too much to prevent melting.

FAQs

Can I make this pudding without alcohol?

Yes, simply omit the Frangelico. The pudding will still be rich and flavorful without it.

How do I prevent the ice cream from becoming too hard?

Allow the pudding to sit at room temperature for a few minutes before serving to soften slightly. Also, avoid thawing and refreezing multiple times to maintain texture.