December 20
Ice Christmas Cream
Well, an ice cream Sunday post wouldn’t be the same this close to Christmas without a Christmas inspired ice cream flavour.
This flavour came out of the trials of making my cheats Christmas Cake. I mistakenly used plain flour so the cake turned out more like a brownie! But, it had a delicious flavour so I didn’t want to waste the cake. Hence, ice Christmas cream.
So, give it a go, if you have:
- A cake failure like I did,
- Excess Christmas Cake and don’t want to waste it,
- Excess Christmas Pudding and don’t want to waste it, or
- Simply want to make an easy but delicious Christmas dessert.
Ice Christmas Cream
Author: Tracey Francis of Essential Olie
Ingredients
- 1 x 395ml tin of condensed milk (full fat or skim milk)
- 1 x 300ml cream (we use A2 or Dairy Farmers full fat cream)
- ⅓ cup Custard (we use Paul’s as it’s gluten free)
- ⅓ Christmas Cake (or Pudding)
Method
- Roughly chopped Christmas Cake (or Pudding).
- Whip cream either using a hand beater or mix master until it is stiff peaks.
- Add condensed milk, custard and Christmas cake (or pudding).
- Lightly mix til the condensed milk, custard and cake/pudding have combined with the cream.
- Pour into a square or rectangular dish that you can put into the freezer.
- Put a lid on the dish (or cover with plastic and al-foil).
- Freeze overnight.
- Serve straight from the freezer.
I hope you enjoy this flavour as much as my family has enjoyed it.
Stay tuned for next weeks flavour.
