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Triple Layer Christmas Ice-Cream Pudding with Choc Honeycomb, Clinkers, Maltesers & More!

Triple Layer Christmas Ice-Cream Pudding with Choc Honeycomb, Clinkers, Maltesers & More!

A completely over the top, super simple triple layer Christmas ice-cream pudding with a chocolate base, strawberry middle and vanilla top... and did I mention that it's filled with chopped chocolate honeycomb, white chocolate chips, Clinkers, Maltesers, chocolate biscuits and sprinkles!!!
5 from 2 votes
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Course: Dessert
Cuisine: Christmas
Keyword: Christmas Ice-Cream Pudding
Prep Time: 2 hours
Freezing time: 1 day
Total Time: 1 day 2 hours
Servings: 16 serves
Calories: 165.96kcal

Equipment

  • Freezer

Ingredients

  • 2 litres neapolitan ice-cream
  • 100 g chocolate honeycomb plus 100g extra for decoration, roughly chopped
  • 1/4 cup white chocolate chips
  • 150 g Clinkers plus 100g extra for decoration, roughly chopped
  • 1/4 cup sprinkles
  • 100 g Maltesers
  • 100 g chocolate biscuits see notes
  • 1 bottle Ice-Magic

Instructions

  • Line an 8 cup capacity bowl with two sheets of cling wrap, allowing the sides to overhang.
  • Take the neapolitan ice-cream out of the freezer and leave it for 5 minutes to soften slightly.
  • Squeeze the sides of the container to loosen and then overturn onto a chopping board.
  • Cut the ice-cream into 3 seperate slices - chocolate, vanilla and strawberry and place each section into a seperate bowl and place back into the freezer.
  • Take the vanilla ice-cream out of the freezer and allow it to soften (but not melt). Add the chopped chocolate honeycomb and the white chocolate chips and stir to combine.
  • Spoon into the bottom of the cling wrap lined bowl, smooth the top and place into the freezer for 30 minutes or until set.
  • Take the strawberry ice-cream out of the freezer and allow to soften. Mix in the chopped Clinkers and sprinkles and carefully spread over the vanilla layer. Place back into the freezer for 30 minutes to set.
  • Take the chocolate ice-cream out of the freezer, mix in the chopped chocolate ripple biscuits and the Maltesers and spread over the top of the strawberry layer. Place back into the freezer and cover the top with cling wrap. Leave overnight.
  • When you're ready to serve the Christmas ice-cream pudding, take it out of the freezer, remove the cling wrap and turn onto a plate.
  • Squeeze the Ice Magic over the top of the pudding, allowing it to drip down the sides (you won't need the entire bottle).
  • Decorate with extra chopped honeycomb and Clinkers.
  • Place back into the freezer for 20 minutes to firm up. Remove from the freezer when you're ready to serve.

Video

Notes

RECIPE NOTES & TIPS
Clinkers - these are a colourful candy dipped in milk chocolate. They are made by Cadbury and are readily available in Australia and many other countries. If you can't buy them, you can replace them with any of your favourite chocolates. 
Chocolate cookies - I used Arnott's Choc Ripple biscuits for this recipe but you can use any brand of plain sweet chocolate cookie you like. 
Maltesers - can be substituted with any other brand of chocolate coated malted milk balls (like Whoppers).
Ice Magic - otherwise known as Magic Shell - this can be bought from the supermarket (or make your own with chocolate and coconut oil using this recipe).
Start preparing the day before – this ice-cream cake needs to set overnight so prepare it the day before you need it (or up to a week before) and then decorate on the day.
Allow time for the layers to set – each layer requires 30 minutes to set in the freezer before adding the next layer. Ensure you have enough time before beginning.
Choosing a bowl – you can use any kind of bowl or cake tin you like for this recipe (as long as it has an 8 cup capacity. Pudding tins, round cake tins or any round mixing bowl will work perfectly. 
Cover the inside of the bowl with plastic wrap – in order to be able to remove the ice cream cake once it’s set, place 2 long sheets of plastic wrap over the base and sides of the bowl, allowing it to overhang over the sides.
Softening the ice-cream – in order to mix the add-ins through the ice cream, allow it to soften slightly (but not melt). 
Add-Ins – I used chocolate honeycomb, Clinkers, white chocolate chips, sprinkles, chocolate cookies and Maltesers in my ice-cream, but you can substitute these with absolutely any of your favourite chocolates. 
Removing the cake from the bowl – take the bowl out of the freezer and leave it on the bench for a couple of minutes. Rub your hands over the sides and base (the heat from your hands will help to loosen the ice-cream cake). Remove the cake by pulling the overhanging plastic wrap and gently place onto a flat serving plate or board. I like to place the ice-cream cake back into the freezer for a further 10 minutes at this stage.
Removing the plastic wrap ‘wrinkles’ – when you remove the ice-cream cake from the tin and take away the plastic wrap, you’ll notice that your ice-cream cake will have lines or ‘wrinkles’ from the plastic wrap. To remove them, simply run a flat knife around the edge to smooth (this is an optional step).
Decorating the cake – Working quickly, pour Ice Magic (Magic Shell) over the top of the ice-cream cake allowing it to drip down the sides. Decorate with extra chocolates.

Nutrition

Calories: 165.96kcal | Carbohydrates: 22.46g | Protein: 1.46g | Fat: 8.75g | Saturated Fat: 4.94g | Cholesterol: 2.05mg | Sodium: 39.97mg | Potassium: 57.73mg | Fiber: 1.12g | Sugar: 18.84g | Vitamin A: 21IU | Vitamin C: 0.06mg | Calcium: 20.85mg | Iron: 1mg