Christmas Pudding Ice Cream

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

Category: Ice Cream


  • 150ml rolled oats
  • 225ml water
  • 1/4 tsp ground cinnamon
  • generous pinch ground cloves
  • 5 tbsp brandy
  • 375g mixed dried fruit
  • 200ml natural non-fat yoghurt
  • 4 tbsp honey (or 2 tbsp dark honey and 2 tbsp light honey)
  • 1 tsp mixed spices


  • food processor
  • stick blender
  • ice cream maker


  1. Process oats in food processor on high (or with stick blender) until powdery.
  2. Put oats and water in container. Leave in refrigerator for a few hours, or overnight.
  3. Mix the cinnamon and cloves into the brandy and leave to infuse for 30 minutes.
  4. Pour the brandy mix over the mixed fruits and leave to soak for a couple of hours.
  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, then mix in with the soaked fruits.
  7. 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)
  8. 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.
  9. To serve, wrap the basin in a hot cloth to loosen it and turn the pudding out onto a dish. Or just scoop out like normal ice-cream.