This Christmas Pudding Ice Cream Sauce is perfect poured over ice cream for a quick, festive dessert — and it also makes a thoughtful homemade gift.
If you want something that captures the comforting aroma and flavour of Christmas pudding without the fuss of a full pudding, this sauce is ideal. It really does smell and taste of Christmas pudding: spiced, fruity and slightly boozy. Made in under 10 minutes, the sauce is essentially a rich toffee-style sauce enlivened with sultanas, chopped dried figs or dates, orange zest, cinnamon, nutmeg and a splash of brandy or sherry. Warm it and pour it over a good-quality vegan vanilla ice cream for an indulgent, lighter dessert after a large festive meal.
The sauce is slightly boozy but not overpowering — the alcohol is added off the heat so the flavour remains bright. It’s wonderful served warm with vegan ice cream and a scatter of chopped pecans, or spooned over slices of cake. If you prefer, jar it up once cooled: it keeps well in the fridge for a couple of months and makes a lovely homemade gift when presented in a sterilised jar with a ribbon.
Festive Ice Cream Sauce
This easy sauce blends the warm spices and dried fruit of a Christmas pudding into a silky, spoonable topping. It’s ideal for anyone who enjoys festive flavours but prefers something lighter than a traditional steamed pudding. Make it in minutes and store it in a sealed jar in the fridge for up to two months.
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Sticky Toffee Apple Cake (vegan) -
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Ultimate Vegan Christmas Pudding -
Vegan Christmas Cake
📖 Recipe
Christmas Pudding Ice Cream Sauce
Kate Ford | The Veg Space
A quick, festive toffee sauce with the flavours of Christmas pudding — perfect warm over vegan ice cream or bottled as a homemade gift.
Prep Time: 2 mins
Cook Time: 5 mins
Total Time: 7 mins
Course: Dessert
Cuisine: British
Servings: 6
Calories: 230 kcal per serving
Ingredients
- 50 g dairy-free margarine
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 125 g light brown sugar
- 100 ml dairy-free cream (oat or soya)
- 2 tablespoons golden syrup or black treacle
- ½ teaspoon salt
- 50 g raisins
- 25 g chopped dried figs or dates
- Zest of 1 orange
- 50 ml brandy or sherry
Instructions
- Melt the dairy-free margarine in a saucepan over a medium heat. Stir in the cinnamon and nutmeg and mix thoroughly so no lumps remain.
- Add the brown sugar, dairy-free cream, golden syrup (or treacle), salt, raisins, chopped dried fruit and orange zest. Bring the mixture to the boil, then reduce the heat and simmer for about 5 minutes until the sauce has thickened slightly.
- Remove the pan from the heat and stir in the brandy or sherry. Allow the sauce to cool slightly; it will continue to thicken as it cools.
- Serve warm over vegan vanilla ice cream and scatter with chopped pecans if you like. Store any leftovers in an airtight jar or tub in the fridge for up to two months.
Nutrition (per serving)
Calories: 230 kcal
Carbohydrates: 38 g
Protein: 1 g
Fat: 7 g (Saturated: 2 g)
Sugar: 30 g
Sodium: 272 mg
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