Christmas Ice-cream Bombe
- 1 pack of gluten free lady’s fingers (boudoir biscuits)
- 1 lt tub of vanilla ice cream
- 1 jar of mincemeat (or use chopped up Christmas pudding)
- 1 measure of Baileys liqueur
- Gluten free cocoa
1. Dip the biscuits into the baileys and arrange around the inside of the pudding bowl.
2. Allow the ice cream to soften, scoop it into a large bowl and mix in the mincemeat or pudding.
3. Using a large spoon fill the entre of the lined pudding bowl, press down firmly with a spoon and sprinkle with cocoa. Cover with cling film an put into the freezer until you need it.
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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.