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Berry-filled Black Forest ice cream puddings

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  • Nut free
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Vegetarian

Delight in the enchanting fusion of rich black forest flavours and luscious berry fillings in our ice cream puddings.

  • Serves12
  • Cook time5 minutes
  • Prep time20 minutes, + 6 1/2 hours freezing time
Berry-filled Black Forest ice cream puddings

Ingredients

  • 1 cup (150g) frozen raspberries, just thawed
  • 2 tbs Coles Cherry Jam
  • 1.5L The Sweetporium Co. Black Forest Ice Cream, partially softened
  • 1/4 cup (60ml) Coles Chocolate Fudge Sauce
  • 1/4 cup (60ml) double cream
  • Cherries, to serve

Nutritional information

Per serve: Energy: 1935kJ/463 Cals (22%), Protein: 5g (10%), Fat: 29g (41%), Sat Fat: 22g (92%), Carb: 45g (15%), Sugar: 40g (44%), Dietary Fibre: 1g (3%), Sodium: 49mg (2%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Grease the bases and sides of a 12-hole medium silicone muffin pan and line with non-stick baking paper. Place raspberries in a medium bowl and use a fork to crush. Stir in the jam. Working quickly, spoon a little of the ice cream into each hole and spread over the bases and sides, making a well in the centre. Place in the freezer for 30 mins or until just firm.

  2. Step 2

    Spoon the jam mixture over the ice cream in the holes and top with the remaining ice cream. Smooth the surface. Place in the freezer for 6 hours or overnight to set.

  3. Step 3

    Combine fudge sauce and double cream in a microwave-safe bowl. Cook in the microwave on high for 30-60 secs. Invert the ice cream puddings onto serving plates. Drizzle with the chocolate sauce and serve immediately with cherries or raspberries.

Recipe tip

COOK. STORE. SAVE
Smart swap: 
Swap the cherry jam and the cherries in the recipe for raspberry jam or raspberries.

Use it up: Bake a batch of our scones to use up any leftover jam and cream.

 

Berry-filled Black Forest ice cream puddings

Berry-filled Black Forest ice cream puddings
  • Serves12
  • Cook time5 minutes
  • Prep time20 minutes, + 6 1/2 hours freezing time
Ingredients
  • 1 cup (150g) frozen raspberries, just thawed
  • 2 tbs Coles Cherry Jam
  • 1.5L The Sweetporium Co. Black Forest Ice Cream, partially softened
  • 1/4 cup (60ml) Coles Chocolate Fudge Sauce
  • 1/4 cup (60ml) double cream
  • Cherries, to serve
    Description

    Delight in the enchanting fusion of rich black forest flavours and luscious berry fillings in our ice cream puddings.

    Method
    1. Step 1

      Grease the bases and sides of a 12-hole medium silicone muffin pan and line with non-stick baking paper. Place raspberries in a medium bowl and use a fork to crush. Stir in the jam. Working quickly, spoon a little of the ice cream into each hole and spread over the bases and sides, making a well in the centre. Place in the freezer for 30 mins or until just firm.

    2. Step 2

      Spoon the jam mixture over the ice cream in the holes and top with the remaining ice cream. Smooth the surface. Place in the freezer for 6 hours or overnight to set.

    3. Step 3

      Combine fudge sauce and double cream in a microwave-safe bowl. Cook in the microwave on high for 30-60 secs. Invert the ice cream puddings onto serving plates. Drizzle with the chocolate sauce and serve immediately with cherries or raspberries.