Ice-cream pudding and shortbread pops

Leftover Christmas treats are here reinvented into a tasty summer snack that'll keep festive cheer alive.

  • 20 mins preparation
  • 8 hrs marinating
  • Makes 8
  • Print


Ice-cream pudding and shortbread pops
  • 1 litre vanilla ice-cream, softened
  • 150 gram fruitcake, crumbs
  • 100 gram shortbread biscuits, broken into small pieces
  • 1 tablespoon coffee liqueur
  • 1/2 teaspoon mixed spice
  • 225 gram packet milk chocolate melts, melted


Ice-cream pudding and shortbread pops
  • 1
    In a bowl, combine ice-cream, cake, biscuits, liqueur and spice.
  • 2
    Spoon into 8 x 1/3 cup ice-cream moulds. Add a paddle pop stick. Freeze overnight.
  • 3
    Run moulds briefly under hot water and remove pops. Arrange on a baking paper-lined tray.
  • 4
    Dip one corner of each into melted chocolate. Return to tray. Freeze for 15 minutes until firm.


Sprinkle chocolate with coconut, crushed nuts or sprinkles, if liked

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