Christmas Pud Ice Cream

Makes approx.  3 Cups (assuming you don’t taste test too much as you go!)

Quick to make once you’ve got the fruit soaked, so you just finish it off on the morning prior to being needed.

Soak the following ingredients for several hours or over night for that extra kick! (if you keep covered in the fridge it can marinade for several days prior to needing i.e. Boxing Day or New Years Eve)

1/2 Cup dried mixed fruit (dates, figs, prunes)
Grated rind of an Orange
Juice of 1/2 Orange
1.5 tbsp Brandy (use good quality)

Once soaked; pulse the soaked fruit in the blender to form a mass, don’t let it go to a pulp though as it’s nice to have the bits! – keep to one side

Place all the following ingredients into a food processor or blender and blend well for several minutes, the longer you blend the smoother and fuller the mix.

300gm Ricotta or Cottage Cheese*
100gm Mascarpone or thick Greek Natural Yogurt*
1 large Egg White (omit for vegan)
1 scoop Vanilla Protein (optional but does add extra protein and a little sweetness)
1 Tsp Vanilla Extract
1/2 Tsp Cinnamon
1/4 Tsp Nutmeg
50gm 85% dark chocolate – broken in small pieces (optional)

Once this is well blended, add the fruit mass and chocolate pieces and pulse until well mixed; turn in to a suitable freezer safe container or use ice pop moulds.

Freeze and enjoy!

This is easy to make in an ice cream maker if you have one available.

Notes: if you want to make this Dairy Free then replace the cheese and yoghurt with Coconut Cream (check the ingredients and find the highest % coconut, many still have a lot of water added) or you could use Coconut yoghurt.

The difference will be that you’ll need to whisked up /blend  the coconut cream until it becomes thick, this just takes longer.

 Vegan option: omit the egg white and use the dairy free option above

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