Puddings & Desserts Recipes

Ice-cream Pudding

Preparation time: 10 minutes Freezing time: 4 hours


  • 1 litre vanilla ice-cream, softened
  • 1 cup Angas Park Soft & Juicy Apricots, finely chopped
  • 1/4 cup coffee liqueur
  • 1/2 cup pistachios, chopped

Choc-Fudge Sauce

  • 100g dark chocolate
  • 1/2 cup cream


  1. Place ice-cream in a large mixing bowl. Add apricots, liqueur and pistachios and mix well.
  2. Spoon into a 6-cup capacity bowl lined with plastic wrap and place in the freezer for at least 4 hours, preferably overnight.
  3. Chocolate fudge sauce: Place chocolate in a medium saucepan and cook over low heat until melted. Gradually add cream and stir to combine. Leave to cool for 10 minutes before serving.
  4. Serve ice-cream pudding cut into wedges with chocolate sauce.

Note: If chocolate sauce goes too hard, melt it on low heat in the microwave or on the stove-top.

Serves 8


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