Coconut, Pecan and Maple Ice Cream Cake
A stunning dessert that will wow your guests but won't have you breaking a sweat in the kitchen.
1 x 500g Chris pudding (gluten free/vegan if available)
2 tubs Coco Tribe Maple Pecan Crunch Coconut Ice Cream
200g cherries, stalks trimmed
1 punnet strawberries, sliced
1 punnet raspberries
1 punnet blueberries or blackberries
2 peaches, sliced into thin wedges
1 crushed Violet Crumble bar (optional)
Grease and line a 20cm springform cake tin.
Squash the Christmas pudding between 2 pieces of baking paper and using a rolling pin, roll into an approx 20cm circle to fit the base of the cake tin. Carefully place the rolled pudding into the tin and press into the edges to fill in any gaps and place in the freezer.
Leave the ice cream out for 5-10 minutes to soften. Spoon into the cake tin over the Christmas pudding base and spread out evenly. Place back into the freezer for at least 2 hours or overnight.
When ready to serve, quickly remove the cake from the cake tin and place onto a plate. Pile on the prepared fruits and crumbled Violet Crumble bar if using.
Recipe created by Tom Walton.