Christ­mas pud ice cream


This will work with Christ­mas cake too, if you still have some lurk­ing in the tin.

Serves 4 Prep 10 mins plus freez­ing Q Q

No cook Q

1 litre tub vanilla ice cream,

slightly soft­ened 200g left­over Christ­mas

pud­ding, crum­bled tof­fee sauce or amaretto, to serve

Whizz the ice cream in a food pro­ces­sor un­til smooth, fold in the Christ­mas pud­ding and scrape into a freezer-proof con­tainer. Freeze for at least 2 hrs, then scoop into bowls and top with the tof­fee sauce or amaretto. PER SERV­ING 440 kcals, fat 19g, sat­u­rates 11g, carbs 64g, sug­ars 53g, fi­bre 1g, pro­tein 5g, salt 0.6g

Don't waste sur­plus Christ­mas pud – it will taste great in this easy dessert 50p per serv­ing

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