Choccy Ice Cream Xmas Puddings
Search results for Choccy Ice Cream Xmas Puddings
Ingredients
What you need
2 cups CADBURY Creamy Vanilla Flavoured Ice Cream, softened slightly
6 Classic OREO cookies, coarsely chopped
450g CADBURY Baking Milk Chocolate Melts
100g CADBURY Baking White Chocolate Melts , melted and cooled slightly
Red and green glace cherries, for decoration
2 cups CADBURY Creamy Vanilla Flavoured Ice Cream, softened slightly
6 Classic OREO cookies, coarsely chopped
450g CADBURY Baking Milk Chocolate Melts
100g CADBURY Baking White Chocolate Melts , melted and cooled slightly
Red and green glace cherries, for decoration
Choccy Ice Cream Xmas Puddings
Search results for Choccy Ice Cream Xmas PuddingsIngredients
What you need
2 cups CADBURY Creamy Vanilla Flavoured Ice Cream, softened slightly
6 Classic OREO cookies, coarsely chopped
450g CADBURY Baking Milk Chocolate Melts
100g CADBURY Baking White Chocolate Melts , melted and cooled slightly
Red and green glace cherries, for decoration
2 cups CADBURY Creamy Vanilla Flavoured Ice Cream, softened slightly
6 Classic OREO cookies, coarsely chopped
450g CADBURY Baking Milk Chocolate Melts
100g CADBURY Baking White Chocolate Melts , melted and cooled slightly
Red and green glace cherries, for decoration
These are super easy to make ahead of time as they will keep well in the freezer. You can also use this recipe to make one large pudding if preferred.
Method
1. COMBINE the ice cream and OREO cookies. Scoop tablespoonful amounts onto a baking paper lined tray and freeze until firm. Shape into balls and return to the freezer.
2. MELT half of the milk chocolate and cool slightly. Use 2 forks to coat half of the ice cream balls and return to the freezer. Repeat with the remaining milk chocolate and ice cream balls.
3. DECORATE the ice cream balls with white chocolate to resemble custard and cherries to resemble holly.
TIP: This recipe may be made in larger quantities but it is easier to work in batches so the ice cream doesn’t melt.
2. MELT half of the milk chocolate and cool slightly. Use 2 forks to coat half of the ice cream balls and return to the freezer. Repeat with the remaining milk chocolate and ice cream balls.
3. DECORATE the ice cream balls with white chocolate to resemble custard and cherries to resemble holly.
TIP: This recipe may be made in larger quantities but it is easier to work in batches so the ice cream doesn’t melt.
