Raspberry and Christmas Pudding Ice Cream

Ingredients

2L vanilla ice cream
200 g leftover Christmas pudding, roughly chopped
250 g raspberries
1/2 cup pistachio kernels, roughly chopped

Method

Place ice cream in a large bowl. Stand for 10 minutes or until softened (but not melted).

Add pudding and three-quarters each of the raspberries and pistachios to ice cream, then fold until just combined. Spoon into a 11 cm x 21 cm (7 cm deep) loaf pan. Roughly tear half of the remaining raspberries. Top ice cream with torn and remaining whole raspberries and remaining pistachios.

Cover and freeze overnight or until firm. Remove from freezer 5 minutes before serving.

Credits: Woolworths

Photo Credits: Woolworths