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No-churn Baileys & Christmas pudding ice cream

No-churn Baileys & Christmas pudding ice cream

Elly Curshen's great recipe for using leftover Christmas pudding makes the most of its flavour and texture ensuring nothing goes to waste.

5 out of 5 stars(1) Rate this recipe
  • Serves6
  • CourseDessert
  • Prepare10 mins
  • Cook-
  • Total time10 mins
  • PlusPreparation time 10 minutes + freezing

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  • 300ml Essential Whipping Cream
  • 130g condensed milk
  • 80ml Baileys Irish Cream
  • ½ tsp sea salt flakes
  • 100g leftover cooked Christmas pudding, crumbled into small pieces


  1. Whip the cream in a large mixing bowl until stiff peaks form. Use a large metal spoon to fold in the condensed milk, Baileys and sea salt flakes, then gently add the Christmas pudding. Combine fully, taking care not to knock all the air out of the cream.

  2. Pour the mixture into a shallow container (about 1L) and freeze for at least 12 hours until firm, or until needed (for up to 3 months). It should be soft enough to scoop straight from the freezer. I serve this scattered with chopped almonds and a few ice cream wafers on the side, but it is also delicious on its own.

Cook’s tip

You can also make the ice cream without the crumbs, and serve with your favourite toppings.


Typical values per serving when made using specific products in recipe


1,447kJ/ 348kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating