No-Churn Christmas Pudding Ice Cream in 10 Minutes
Make no-churn Christmas pudding ice cream in about 10 minutes of effort. Chill your bowl and beaters, whip heavy cream to soft peaks, then fold in sweetened condensed milk. Stir in a spiced, booze-soaked mix of raisins, peel, cherries, toasted nuts, citrus zest, and a splash of rum or brandy. Gently fold to keep it airy. Pack into a lined loaf pan, tap, cover, and freeze 6 hours. For twists, toppings, pairings, and storage tips, there’s more ahead.
Key Takeaways
- Whip chilled heavy cream to soft peaks, then fold in sweetened condensed milk for a quick no-churn base.
- Stir in spiced, boozy Christmas-pudding add-ins: soaked dried fruits, citrus zest, toasted nuts, and a splash of rum or brandy.
- Use gentle, broad folding to preserve air; line a loaf pan, tap to release bubbles, and cover tightly.
- Freeze at least 6 hours (overnight best); prep takes about 10 minutes, the freezer does the rest.
- Serve scoops in chilled bowls with candied orange peel, flaked almonds, or a drizzle of warm brandy butter sauce.
Ingredients and Equipment
A handful of pantry staples and a few basic tools will get you started: you’ll need cream, milk, eggs, sugar, and Christmas-pudding–style add-ins like dried fruit, spices, and a splash of brandy or rum, plus heavy cream or mascarpone if you want extra richness.
You’ll focus on quality ingredients: plump raisins or mixed peel, toasted nuts, fresh citrus zest, good dark chocolate and a warming spice blend.
For dairy choose whole milk and cream, and if you use eggs pick the freshest. Gather essential tools too — a sturdy mixing bowl, whisk, spatula, measuring spoons and cups, and an airtight container for freezing. A fine sieve helps if you want extra-smooth texture.
If you plan to macerate fruit, a small bowl and a jar for soaking work well. Keep quantities simple and organized so you can assemble ingredients quickly and confidently before you begin the recipe and serve.
Quick No‑Churn Method
Skipping the ice cream maker, you’ll whip heavy cream to soft peaks, fold in sweetened condensed milk and your spiced, boozy fruit mix, then churn-freeze the mixture in a lined loaf pan until firm.
Work quickly: cold cream whips better, so chill bowl and beaters.
Follow a clear mixing order—whip the cream, fold in the condensed milk, then gently incorporate the fruit—to keep volume.
Use a rubber spatula and make broad, lifting strokes to preserve air; deliberate air incorporation is what gives the ice cream its light texture without churning.
Tap the pan to remove air pockets, then smooth the surface and cover tightly to prevent ice crystals.
Freeze at least 6 hours or overnight.
When ready, let the pan sit for 5 minutes at room temperature so scoops release.
Slice or scoop from the loaf pan; if you’ll store longer, press parchment against the surface before sealing.
Fruit and Spirit Variations
When you vary the fruit and spirit, pick a mix that balances texture and flavor—plump raisins, currants and sultanas give that classic pudding bite, glacé cherries add sweetness, and chopped dried apricots or figs lend chew and tang.
Choose a spirit that complements fruit: dark rum deepens molasses notes, while Apricot Brandy brightens and lifts dried stone fruit.
For a tart twist try soaking cranberries in Cranberry Port for color and gentle acid.
Toast nuts lightly before folding in so they stay crisp.
Chop larger fruits small so each spoonful has pleasing distribution.
Keep fruit weight low to avoid icy texture; drain soaked fruit well, reserve soaking liquid for swirling.
Fold spirits sparingly—about a tablespoon per cup of fruit—to prevent freezer hardness.
Taste as you go and trim sweetness with a touch of honey if needed.
Label and rest ice cream overnight so flavors meld before you enjoy.
Serving Ideas and Pairings
How best to serve it so every spoonful sings?
Scoop generous curls into chilled bowls to keep the texture silky.
Contrast the rich pudding crumbs with bright, crisp elements and a little warmth.
Think crunchy, juicy, or gently bitter to cut through the creaminess.
Keep portions modest and toppings focused so the spices shine.
- 1) Garnish ideas: flaked almonds, candied orange peel, pomegranate arils, or a dusting of cocoa. Try a ripple of warm salted caramel or brandy butter sauce.
- 2) Flavor pairings: espresso shots, dark chocolate shards, clementine segments, ginger snaps, or roasted pears. A drizzle of black treacle or maple can add depth.
- 3) Serve with: hot mince pies, shortbread, or a crisp tuile. Add a spoon of thick cream if you want extra indulgence.
Pour a nip of tawny port, Pedro Ximénez sherry, or spiced rum on the side. For non‑alcoholic balance, brew strong Earl Grey or a cinnamon‑orange tea.
Storage, Freezing and Make‑Ahead Tips
Planning ahead pays off with this rich, mix‑in‑heavy ice cream.
Freeze it in shallow, airtight containers to speed set time and reduce ice crystals.
Press parchment directly onto the surface before sealing to block freezer burn and keep those pudding bits soft.
Use date labeling so you remember when it went in; it’s best within 2–3 weeks for peak texture and flavor.
For make‑ahead prep, whisk the base, fold in pudding and extras, then chill the mixture 30–60 minutes before freezing.
It firms faster and churn‑like smoothness improves.
If you’re serving guests, portion the mixture into individual tubs.
So you can grab only what you need.
To scoop cleanly, move the container to the fridge for 10–15 minutes.
Or leave it at room temperature for 5 minutes.
Don’t microwave; it melts unevenly.
Reseal promptly after serving.
If crystals form, shave the top layer off and enjoy the creamy center.
Frequently Asked Questions
Can I Make This Recipe Dairy-Free Without Ice Cream Texture Issues?
Yes—you can make it dairy-free without losing texture.
Use full-fat coconut milk or coconut cream for richness and body.
Whip it cold, then fold in soaked pudding bits.
Add 1–2 tablespoons maple syrup or vodka to reduce iciness.
If you prefer almond milk, combine it with coconut cream; almond milk alone freezes hard.
Chill the mixture well, then freeze shallowly, stirring once after 45 minutes for the smoothest scoop.
How Do I Reduce Sweetness Without Affecting Creaminess?
Cut the condensed milk by a third and replace sweetness with sugar alternatives like allulose or xylitol, which keep scoopable texture.
Balance with texture tweaks: add 1–2 tablespoons vodka or rum to reduce iciness, and fold in an extra splash of cream or coconut cream for body.
Boost flavor with more spice, citrus zest, or espresso to distract from less sugar.
Chill base thoroughly and whip well for creamy results.
What’s the Best Way to Salvage Overwhipped Cream?
Stop whipping immediately, then gently fold in a splash of cold, unwhipped cream to loosen the grainy texture.
For texture restoration, add 1–2 teaspoons of milk or half-and-half, mixing with a spatula.
If it’s close to butter, turn it into butter by continuing to whip, draining buttermilk.
For stabilizing tips, chill the bowl and cream, whip on low, and add powdered sugar or a touch of gelatin early to prevent overwhipping next time.
Can Kids Eat It if Alcohol Is Added?
Yes, but it depends on alcohol content and kid safety.
If you add a splash of booze, most remains because no-churn ice cream isn’t cooked.
You should either skip the alcohol, use an alcohol-free extract, or fold in fruit soaked, then well-drained.
If you insist on adding liquor, keep it under 1 tablespoon per quart and label portions clearly.
For young kids, pregnant people, or those avoiding alcohol, make a separate alcohol-free batch.
How Do I Prevent Freezer Ice Crystals Without Churning?
Freeze it fast and limit air exposure.
Use shallow containers for rapid freezing, keep space around them for air circulation, and pre-chill the container.
Cover the surface with parchment or plastic wrap before sealing to block moisture.
Add a small splash of alcohol or corn syrup to lower ice formation, and a pinch of salt for softness.
Avoid frequent opening, and don’t refreeze melted portions—scoop what you need and return it promptly.
Conclusion
You’ve just turned leftover Christmas pudding into a no‑churn showstopper in minutes. With a whisk, cream, and your favorite spirits or fruits, you’ve got a festive dessert that tastes like effort without the hassle. Serve it with hot sauce, crisp biscuits, or a nip of brandy for extra cheer. Make it ahead, stash it in the freezer, and scoop when guests arrive. It’s cozy, clever, and completely doable—your holiday table just got a little more magical.
Table of Contents
No Comments