Ice-cream Pudding

Prep: 10 mins | Freeze: 4 hr | Serves: 8


1 litre vanilla ice-cream, softened

1 cup Angas Park Soft & Juicy Apricots, finely chopped

1/4 cup coffee liqueur

1/2 cup pistachios, chopped

Choc-Fudge Sauce

100g dark chocolate

1/2 cup cream


  1. Place ice-cream in a large mixing bowl. Add apricots, liqueur and pistachios and mix well.
  2. Spoon into a 6-cup capacity bowl lined with plastic wrap and place in the freezer for at least 4 hours, preferably overnight.
  3. Chocolate fudge sauce: Place chocolate in a medium saucepan and cook over low heat until melted. Gradually add cream and stir to combine. Leave to cool for 10 minutes before serving.
  4. Serve ice-cream pudding cut into wedges with chocolate sauce.

    If chocolate sauce goes too hard, melt it on low heat in the microwave or on the stove-top.