2-Ingredient Picnic Ice Cream Puddings
The simplicity of this recipe will blow you away! No one will ever know it’s not made from scratch I won’t tell if you don’t!
Stir the ice-cream until it resembles soft-serve ice cream.
Add 1/3 of the chopped picnic chocolate bars and mix through.
Place a piece of picnic into the bottom of each pudding mould and then pour the ice cream in. Place a layer of picnic on the top and place in the freezer for a minimum 4 hours or until set.
Remove ice cream puddings from the freezer, carefully run a knife around the inside of the cake tin. If needed, use your fingers to gently twist the puddings in the tin to ensure the ice cream isn't stuck to the bottom and gently tip the puddings out onto serving plates.
Top each one with remaining picnic chocolate bars and serve immediately.
You will need 6 to 8 individual pudding moulds for this recipe. Mine are Soffritto non-stick pudding moulds and measure 5.5 cm across the bottom and 4 cm deep. You could also use those little disposable tin foil moulds.
You could also use the following tins for this recipe:
- Rectangle Loaf Tin – 22 cm x 11 cm or 4 c capacity takes 2 litres of ice cream with maybe a little leftover.
- A smaller loaf tin 15 cm x 8 cm or 2 c capacity makes 2 3 cakes – if you don’t quite fill to the top you will get 3.
- 20 cm round cake tin.