{ candy cane ice cream + chocolate pudding cakes }

{ candy cane ice cream + chocolate pudding cakes }

candy cane ice cream + chocolate pudding cakes

{ holiday dessert }

This is one of my all-time favorite desserts. These chocolate pudding cakes are the base for any amazing dessert at any time of the year, but they pair especially well with this candy cane ice cream. This ice cream base recipe is a merger between the Barefoot Contessa’s and Ben & Jerry’s vanilla ice cream. I liked how the first uses all cream and the latter uses eggs. This stuff is creammmmmyyyyy. Sugar + fat are what make for a rich and luscious ice cream experience and this recipe has lots of both…because who are we kidding? We all give negative 25,000 shits about that right now. Trust me, the cold hard reality of January will come soon enough. Until then, bunker down, wear fat pants and eat treats.

As promised, this is all make ahead…as in several days make ahead. Just make sure everything is sealed airtight and stored in the freezer (ice cream) and fridge (pudding cakes).

One last note on the pudding cakes…this recipe is from Nigella Lawson’s book How to Eat. I wish you could see this page in my cookbook…it’s smeared with chocolate, falling out of the binding and the corners are torn. I’ve been making these since I was in college. If you love chocolate you’re going to lose your mind. I make a couple of almost too-insignificant changes to note, but I will anyway. I add salt (because it’s chocolate’s best friend) and vanilla (because they’re close cousins). I can’t recommend this cookbook enough for anyone that loves to read cookbooks like books and not just as references for recipes.

This is an oh-so-sweet dessert which is why I love that they are individually portioned out…it cuts back on overeating and seconds. Sometimes I need help in these areas. The warmth of the fresh-out-of-the oven ooey gooey cake instantly starts melting the ice cream…which is evident in my photos. I like to put ramekins full of fruit, mint, crème fraîche or whatever else sounds delicious out on the table so people can dress them up or down however they desire. In regards to planning, I made this amount of ice cream for a group of 13…but I would highly suggest doubling for anything over 8 people so that you don’t feel like you have to ration anything. One last note…did you look at how few ingredients there are? It doesn’t get any more uncomplicated…unless of course if you don’t have an ice cream maker. If that’s your reality, it does take a hair more work. When we lived in Beijing I did not have an ice cream maker and I would get my ice cream base out of the freezer every 30 minutes (for about 5 hours) and use my handheld immersion blender to keep smoothing out the ice crystals. I’m just saying…it’s possible. I take my sweet game seriously.

Christmas Eve Dinner

Here’s the menu:


Rosemary + Pomegranate Sparklers

Every good dinner starts with a baller cocktail. If you take nothing else away from me, let it be this. This is coming in the next couple of days…I’m thinking tomorrow because you’ll need to test these over the weekend…I’m thinking…


Four-Cheese Tarts with Caramelized Onions and Shiitake Mushrooms

…these are coming shortly and are so easy and delicious you’re gonna scream. Really. I also like to throw out some olives, bread sticks and nuts.


Pomegranate + Burrata Salad

So simple + beautiful. Yum. Just, yum.


Pizza, Pizza & More Pizza

Here are some recipes + ideas (here and here) to get you started…I will have more in a blog post over the next several days.


Candy Cane Ice Cream + Chocolate Pudding Cakes

Click here to see your Christmas week schedule so you get most everything done in the days leading up to Christmas Eve. All you’ll have to do that night is throw some ice in a glass and some pizzas at the oven and you’re done. Boom.

{ candy cane ice cream + chocolate pudding cakes }


  • 3 cups of heavy whipping cream
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon real vanilla extract
  • 2 cups candy canes, smashed (about 24 medium candy canes…you’ll have some leftover to garnish the tops)
  • 4 1/2 ounces bittersweet chocolate, chopped
  • 1 stick (4 ounces) unsalted butter
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon real vanilla extract
  • 1/2 teaspoon sea salt
  • 1/4 cup all-purpose flour
Read the whole recipe on DisplacedHousewife