Gingerbread Ice Cream Pudding

Re-create the classic Christmas pudding with this delicious gingerbread ice-cream recipe topped with shards of homemade dark chocolate bark.

The ingredient of Gingerbread Ice Cream Pudding

• 2 5 litres coles gingerbread ice cream
• 290g packet dark chocolate melts
• 2 tablespoons red and green mini m ms
• 50g mini gingerbread men
• 1 2 cup chocolate ice magic
• maltesers halved to serve

The Instruction of gingerbread ice cream pudding

• line an 8 cup capacity metal pudding basin with plastic wrap
• place ice cream in a large bowl stand 10 minutes to soften slightly press into prepared basin freeze for 6 hours or until firm
• meanwhile line a large baking tray with baking paper microwave chocolate melts on high 100 for 1 minute or until smooth stirring every 30 seconds with a metal spoon pour chocolate onto prepared tray spread to form a 35cm x 25cm rectangle decorate with m mu2019s and gingerbread men stand for 30 minutes or until chocolate has set cut bark into shards
• turn pudding onto a serving plate carefully remove plastic wrap drizzle with ice magic top with bark decorate with maltesers serve immediately

Nutritions of Gingerbread Ice Cream Pudding

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