Christmas ice cream
Ice cream at Christmas might sound unusual, but this one is worth making room for. This Christmas ice cream there is no need for an ice cream machine. Creamy vanilla pairs with marzipan, dark chocolate, and toasted almonds, all swirled through with cherry sauce for a festive finish. Make it the night before and it is ready to serve straight from the freezer when you need it.
Ingredients
Christmas ice cream
|
Double cream
|
500 ml |
|---|---|
|
Egg yolks
|
3 |
|
Sugar
|
60 g |
|
Vanilla pod (seeds only)
|
1 |
|
Marzipan, diced
|
150 g |
|
Dark chocolate, roughly chopped
|
75 g |
|
Blanched almonds, roughly chopped and toasted
|
75 g |
|
Cherry sauce (dessert sauce)
|
200 g |
Method
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Full-fat double cream is important for achieving a creamy, scoopable texture without an ice cream maker. The high fat content stabilises the air when you whip the cream, which is what gives the ice cream its light, airy texture once frozen. It also helps the vanilla, chocolate, and cherry flavours come through more clearly. Without it, the mixture is more likely to freeze into icy, separated layers.
Whisk the egg yolks, sugar, and vanilla seeds until the mixture is pale, thick, and glossy, with no visible sugar grains. Test by rubbing a small amount between your fingers. If you feel any sugar crystals, continue whisking. Undissolved sugar creates a grainy texture and uneven freezing, so take the time to get this right.
Use a spatula to fold the whipped cream into the egg mixture with slow, deliberate movements. Bring the spatula down through the centre, scrape along the bottom, and lift the mixture over itself. Avoid stirring or beating, since both knock out the air you have just whipped into the cream. It is that air that gives the finished ice cream its light, airy texture rather than a dense, icy one.
Before covering with the lid, press a piece of cling film directly onto the surface of the ice cream. This prevents ice crystals and freezer burn from forming overnight. The cherry sauce swirls are particularly vulnerable since the sauce has a high water content, which turns icy and grainy when exposed to air. Pressing the cling film flush against the surface cuts off that air contact entirely and keeps the swirls intact.
FAQ: Questions about this Christmas ice cream
Making Christmas ice cream at home is simpler than you might think, and no ice cream machine is required. The answers below cover the most common questions that will help you get it right.
Why is my Christmas ice cream icy rather than creamy?
Christmas ice cream turns icy when too much free water freezes into large ice crystals. The most common cause is the cherry sauce. Use a thick, dessert-style sauce such as Amarena, make sure it is completely cold before adding it, and follow the swirling instructions carefully. Cover the surface of the ice cream with cling film before freezing to minimise ice crystal formation.
How stiff should the whipped cream be for Christmas ice cream?
For Christmas ice cream, the cream should be whipped to soft peaks, not stiff ones. Whip just until it thickens and forms soft peaks that gently fall back when you lift the whisk. The cream should remain soft and foamy rather than firm.
What kind of cherry sauce works best in Christmas ice cream?
The best cherry sauce for this Christmas ice cream is Amarena dessert cherry sauce, made from Italian black cherries in syrup. Its thick consistency makes it ideal for creating swirls. The sweet flavour with subtle almond notes also complements the marzipan, roasted almonds, and dark chocolate added to the ice cream.
How long does Christmas ice cream need to freeze?
This Christmas ice cream needs to freeze for at least 8 hours, but overnight (12–24 hours) is best for the cleanest slices or scoops. Make it the day before serving, then remove it from the freezer 10–15 minutes before slicing or scooping.
Can I use an ice cream machine for Christmas ice cream?
Yes, you can use an ice cream machine for this Christmas ice cream. Follow the recipe through step 3, then pour the mixture into your ice cream machine and churn until thick and soft. Carefully fold in the marzipan, chopped dark chocolate, and toasted almonds at the end, reserving some for decoration. Add the cherry sauce last so it creates distinct swirls instead of colouring the whole ice cream pink.
Nutritional values per 100 g
Energy:
352 Kcal
| Energy distribution % | Nutritional values per 100 g | |
|---|---|---|
| Fibre | - | 1.8 g |
| Protein | 6 % | 5.2 g |
| Fat | 66.9 % | 26.6 g |
| Carbohydrates | 27.1 % | 23.5 g |
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Try our homemade Christmas ice cream
Ice cream is not just for summer. During the holiday season, a homemade Christmas ice cream can be just as welcome on the table as any other Christmas dessert. This one brings together some of the most recognisable holiday flavours, marzipan, dark chocolate, toasted almonds, and cherry sauce, in a soft vanilla parfait. Best of all, it requires no ice cream machine or any special equipment, so you can make it at home with what you already have.
Rich vanilla base with generous chunks of marzipan, chocolate, and almonds
The vanilla base is smooth and creamy, giving the other ingredients room to come through. Marzipan brings a soft, sweet chew, while the bittersweet crunch of coarsely chopped dark chocolate cuts right through the sweetness. Toasted almonds add a deep, nutty flavour and a satisfying crunch. Sweet, bitter, and nutty all at once, and that is before the cherry sauce even enters the picture.
With swirls of cherry sauce running through
The cherry sauce offers a fruity, slightly tart contrast to the sweetness of the marzipan and the bitterness of the chocolate. The sauce is spooned over the ice cream in stages and swirled through with the handle of a teaspoon, creating distinct ribbons rather than blending it into the mixture. This keeps the cherry flavour concentrated throughout the ice cream, so each portion has a clear streak of sauce running through it rather than a uniform pink tint.
We recommend Amarena cherry sauce for this recipe, since its subtle almond notes complement the marzipan and toasted almonds particularly well, though you are of course free to use any cherry sauce you like.
A no-churn parfait ice cream made easy
No ice cream machine? No problem. A parfait gets its light, airy texture from whipped cream and egg yolks alone, so all you need is a whisk to whip the cream and a spatula to fold it carefully into the egg mixture. The whipped cream does the hard work, trapping enough air to keep the ice cream soft and scoopable once frozen rather than setting into a solid block. Make it the evening before and tick dessert off your list a full day in advance.
A delicious alternative to your typical Christmas dessert
Christmas dinner is usually a generous affair, and by the time dessert arrives, something cool and refreshing can be exactly what you need. This Christmas ice cream combines familiar festive flavours in a way that feels lighter than the usual Christmas bakes without sacrificing any of the indulgence.
The marzipan, dark chocolate, almonds, and cherry sauce are all flavours that feel at home at Christmas, just served in a way you might not have tried before. And since it comes straight from the freezer, there is no last-minute preparation. And despite its classic holiday flavours, it is just as delicious all year round.
If you are looking for more Christmas dessert ideas, this Christmas cheesecake might be just what you are after. Or if you want to keep it more traditional, our yule log.
Experiment with more add-ins
The recipe for Christmas ice cream is easy to adapt. Swap the dark chocolate for milk chocolate if you want a sweeter, less bitter result, or use a mix of both for something in between. Hazelnuts have a softer, earthier flavour than almonds, while pistachios add a mild sweetness and a vivid green colour. A pinch of ground cinnamon or some crushed gingerbread biscuits stirred through adds warmth and a spiced note that goes well with the marzipan.
For the cherry sauce, a homemade version with fresh or frozen cherries, sugar, and a splash of orange juice gives a tangier, less sweet result than a shop-bought sauce. Keep the quantities roughly the same to maintain the right texture.
