Photography: John Paul Urizar. Styling: Michele Cranston.
Give your Christmas pudding or fruit cake a second life with our ice cream Christmas cake and chocolate loaf. It’s also a fun way to use some of the chocolate that many of us are gifted at Christmas.
An ice cream cake is the perfect dessert for summer, helping you stay cool on those hot days. For more ice cream Christmas desserts, check out this collection of our best Christmas ice cream cake recipes.
The ice cream Christmas cake will need to be frozen for six hours, or overnight, before it’s ready to be enjoyed. The Test Kitchen recommends making it one day ahead.
Ingredients
Method
Grease a 9cm-deep, 11.5cm x 20cm (base measurement) loaf pan. Line base and sides with freezer wrap or a double layer of baking paper, extending paper 4cm above edges on all sides.
Combine cream and chocolate in a medium saucepan over low heat. Cook, stirring, until melted and smooth. Set aside to cool slightly. Pour into the base of the prepared pan. Freeze for 20 minutes, or until firm. Â
Place the softened ice cream in a large bowl. Add the fruit cake and fold to combine. Spoon over the chocolate base; smooth the top. Cover with freezer wrap or baking paper and freeze for 6 hours, or overnight, until set.
To serve, invert onto a platter and top with chocolates. Slice to serve.
Are you making this ice cream Christmas cake loaf for adults?
If you’re not serving this to children you could add a tablespoon or two of rum or whisky to the ice cream mixture before freezing.
How to store leftover Christmas cake
To store leftover Christmas fruit cake, wrap the cake tightly in plastic then in foil. The wrapped cake can be kept in a cool dark place for about three months, however, if the climate is humid (as it often is in Australia!), it is safest to keep the cake in a sealed plastic bag or tightly sealed container in the refrigerator. Additionally, Christmas cake can be frozen for up to three months.
