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Sparkling Shiraz and choc-mint ice cream pudding

Peter Lehman 1999 Black Queen Sparkling Shiraz – Choc-mint ice cream pudding

A lovely way to finish Christmas Day, sitting back, watching the sunset while sipping on Sparkling Shiraz.
This vintage has been ageing nicely in our cellar, and the years have done it justice.
The choc-mint pudding was a new treat just for Christmas, straight from the coles cookbook.

Coles Choc-mint Ice cream pudding

  • 750ml Vanilla Ice cream. ( we used Maggie Beers Vanilla Bean ice cream, choose your favourite )
  • 200g pkt Chocolate Mint Supreme biscuits – chopped
  • 750ml Chocolate Ice cream. ( we used Chocolate Obsession ice cream )
  • 1 cup frozen raspberries.
  • fresh or frozen raspberries, mint leaves and icing sugar, to serve
  1. Line a pudding bowl with plastic wrap, then with non-stick baking paper. Scoop the vanilla ice cream into a large bowl and leave to soften slightly. Using a large metal spoon mix through the biscuits.
  2. Spoon mixture into the pudding tin, and press with the back of the spoon to smooth the surface. Cover with the plastic wrap and freeze for 2 hours, until firm. Repeat with the chocolate ice cream, mixing in the frozen raspberries, and spoon the mixture on top of the already frozen pudding. Return to the freezer for at least 2 hours, or overnight.
  3. Up to 1 hour before serving, chill a serving platter in the freezer. Turn the pudding onto it, and remove the plastic wrap and paper. Return to the freezer until serving.
  4. To serve, top with fresh or frozen raspberries and mint leaves, duct with icing sugar and cut into slices.


Maggie Beer Vanilla Bean and Elderflower Ice CreamConnoisseur Chocolate Obsession Ice Cream