Christmas Ice Cream Puddings

• 1/4 gallons Gluten Free Vanilla Ice Cream
• 1/2 cups Gluten Free Shortbread Pieces
• 1/3 cups Chocolate Chips
• 1/3 cups White Chocolate Chips
• 1/2 cups Chopped Maraschino Or Glace Cherries
• Chocolate Syrup And Whipped Cream To Serve
• 6 whole Maraschino Or Glace Cherries, For Garnish

1. Take the ice cream out of the freezer and allow to soften but not too much or the rest of the ingredients will sink to the bottom. Place into a large bowl.
2. Line a 6-cup Texas size muffin tin with cling wrap. I used 3 pieces to make sure each cup was completely lined. Smooth as much as possible.
3. Stir the shortbread, chips and cherries into the softened ice cream. Spoon into the muffin cups and smooth the tops. Cover with cling wrap and place in the freezer overnight.
4. About 5 minutes prior to serving, pop the individual puddings out onto plates or bowls. Heat some diet chocolate sauce and top with whipped cream and a cherry.

ubc, shortbread, chocolate chips, white chocolate chips, maraschino, chocolate syrup, maraschino

Taken from tastykitchen.com/recipes/desserts/christmas-ice-cream-puddings/ (may not work)