Christmas Ice Cream Berry Bomb

Annabel Bower – Adelaide
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🍀Ballymaloe Cookery School Grad
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This is the perfect dessert for a hot Christmas Day. Jam packed with tons of treats it is loved by young and old.

You can easily substitute these fillings to create so many other flavours, choc-caramel, dried fruit + nuts, choc-mint, the combinations are endless!

Ingredients

1 x 2 Litre pudding bowl or mixing bowl sprayed with oil and lined completely with cling film.
(**Note – make sure you clear room in your freezer for this bowl before you start making the pudding.)
3 Litres of ice cream – I used a combination of Golden North boysenberry and vanilla
330 grams of mixed chocolates, chopped – I used a combination of cherry ripe, raspberry Maltesers, strawberry freddo frogs, and Lindt intense raspberry

To serve

Raspberry coulis
1 cup frozen raspberries, defrosted
1 dessert spoon caster sugar

Decorations

1 x 75 gram block of Adelaide Hills ‘Red Cacao’ chocolate – Mixed Berry & Pop Rock
300 grams of rose flavour Turkish delight
1 punnet strawberries, fresh raspberries or blueberries
Edible flowers
Toothpicks

Method

Allow ice cream to soften on the bench whilst you prepare the pudding bowl and chop the chocolates. When it is soft enough to scoop easily but not at melting point spoon into a large mixing bowl. Add the chopped chocolates and smash through the ice cream until evenly distributed. Pour into the prepared pudding bowl lined with cling film. Cover and place in freezer for at least 12 hours.

To make the raspberry coulis, puree berries with a stick blender then push through a fine sieve to remove seeds. Sweeten with caster sugar if necessary.

To serve chop the ‘Red Cacao’ chocolate (or another similar item) into shards and slice one side off each piece of Turkish delight so that the pink interior is exposed.

Lower the frozen pudding in its bowl into warm water to loosen at the sides and tip out onto a serving platter, next remove the cling film. Arrange chocolate, Turkish delight and fresh fruit on top using toothpicks to secure each item if need be. Decorate with edible flowers and serve with the raspberry coulis and any left-over fresh berries.

Other filling options

Choc-Caramel:
malt Malteasers
mars bars
caramello koalas
Lindt salted caramel milk block
salted caramel sauce

Fruit + Nut:
chocolate coated sultanas
fruit “mincemeat”
Toblerone
chopped nuts
cinnamon spiced custard

Choc-Mint:
Aero mint chocolate bars
Peppermint patties
Haigh’s peppermint frogs
Ice-Magic choc-mint sauce

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