Christmas Pudding Ice Cream

Rich fruity alcoholic Christmas ice cream, low-fat version.

Category: Ice Cream


  • 200ml rolled oats
  • 400ml water
  • 1/4 tsp ground cinnamon
  • generous pinch ground cloves
  • 4 1/2 tbsp brandy
  • 375g mixed dried fruit
  • 200ml natural non-fat yoghurt
  • 4 tbsp honey (or 3 tbsp honey and 1 tbsp molasses)
  • 1 tsp mixed spices

Alternate spices:

  • 1/4 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1 tsp ground cinnamon


  • food processor
  • stick blender
  • ice cream maker


  1. Mix the cinnamon and cloves (or all the spices) into the brandy and leave to infuse for 30 minutes.
  2. Pour the brandy mix over the mixed fruits and leave to soak for a couple of hours, or overnight.
  3. Process oats in food processor on high (or with stick blender) until powdery.
  4. Put oats and water in container. Leave in refrigerator for a few hours, or overnight.
  5. Process the oat + water mix with a stick blender for several minutes on high until goopy.
  6. Mix the yoghurt with the Oat Goop, (mixed spices) and honey.
  7. Mix in the soaked fruits. You don't have to pulverise the fruit, but do chop it up a bit.
  8. Spoon the mixture into an ice cream maker and churn for 15-20 minutes. (Note that it will not expand very much in volume, so this quantity is okay for a 1.2 litre ice cream maker)
  9. Remove it from the ice-cream maker and put into a smallish pudding basin or large lidded bowl, and either put the lid on the basin, or cover with cling wrap. Freeze.
  10. To serve, scoop out like normal ice-cream. Or, if the day is cool and the ice-cream is looking very solid, wrap the basin in a hot cloth to loosen it and turn the pudding out onto a dish.