Christmas only comes around once a year and desserts play an exciting, and delicious, part of the festivities. For many, it just isn’t Christmas without traditional Christmas desserts and a variety of delectable goodies around the table. But, you don’t have to stick to the usual mince pies and log cakes. There are tons of easy Christmas desserts you can make to delight your friends and family!
Photo By: kaboompics
In this article, we are going to cover five main types of Christmas dessert recipes: ice cream, mousses, pies, trifles, and candies. Whether you want to try making just a couple of these easy Christmas desserts, or you want to make all ten holiday desserts featured here, the trick is to have a good plan. You don’t want to wake up on the 24th only to realise you still have Christmas dessert to make. Some of these Christmas treats freeze well, which means you can make them in advance and spread the work out throughout December. Others may not freeze very well, but can be stored in the refrigerator for a few days. Try to plan ahead and choose a few recipes that can be made in advance so that you only have a couple to make fresh on the day of your Christmas feast. Onwards to the ten Christmas treat recipes to add to your celebrations this year!
P.S. Need more inspiration for your festive feast? Check out our blog posts on Christmas baking and Christmas party ideas.
Ice Cream Christmas Desserts
Christmas Pudding Ice Cream
Photo By: Jan Vašek Recipe by: BBC Goodfood
Impress guests with this show-stopping Christmas dessert recipe. You can prepare the ice cream up to a month in advance.
Preparation: 30 minutes
For the fruit:
- 85g each of dried cherries, sultanas, and raisins
- 100g frozen or fresh cranberries
- 6 tablespoons of brandy
- 2 tablespoons of muscovado sugar
For the ice cream
- 4 cloves
- 2 cinnamon sticks snapped in half
- ¼ teaspoon caraway seeds
- ¼ teaspoon ground ginger
- ½ teaspoon of freshly grated nutmeg
- 100g golden caster sugar
- 600ml double cream
- 3 large egg yolks
- 1 vanilla pod, split and with the seeds scraped out
- Oil to grease the bowl
- 6 ginger nut biscuits broken up
- Zest of half a lemon and half an orange
For the cranberry syrup topping
- 2 tablespoons brandy
- 85g caster sugar
- 100g frozen or fresh cranberries
- Mix the fruit ingredients together and microwave on high for 3 minutes. Stir the ingredients and leave to cool overnight.
- To make the ice cream, place the spices in a saucepan and heat gently for 3 minutes, stirring occasionally. Tip in the vanilla seeds and cream and bring to the boil.
- In the meantime, whisk the sugar and egg yolks together and then whisk the hot cream mixture into the egg mix. Tip the mixture into a clean pan and heat gently for about 10 minutes until the mixture coats the back of a wooden spoon.
- Pour the mixture into a bowl and allow to cool, preferably overnight.
- Pass the mixture through a sieve and into another container and freeze for 5 hours, stirring the edges with a fork every hour to create a thick, smooth ice cream.
- Oil a pudding basin and line with cling film.
- Drain the fruit in a sieve and mix with zests and ginger nuts and then stir rapidly into the ice cream. Tip into the basin and cover with cling film. Freeze for 6 hours.
- For the topping, place all the ingredients into a small pan and heat until sugar dissolves. Simmer for 2 minutes and then cool completely.
- Turn the pudding out and leave it to sit for 15 minutes.
- Ease away the cling film and spoon the syrup mixture over to serve.
Homemade Sugar Cookie Ice Cream
Photo By: Michaela Recipe by: Kevin and Amanda
What’s more festive than sugar cookies? This delicious Christmas dessert is super-simple and doesn’t require an ice cream machine.
Serves: 1 pint
Preparation time: 10 minutes
- 1 cup of sugar cookie crumbs
- 1 tin of sweetened condensed milk
- 1 cup of heavy cream
- Place the condensed milk in the fridge.
- Beat the heavy cream, cold, on high until stiff peaks form.
- Turn down the speed and pour in the condensed milk.
- Add the crumbled sugar cookies.
- Place in a large container and seal. Freeze for 6 hours or overnight.
- Store in the freezer for up to 4 weeks.
A Very Chocolatey Mousse Christmas Dessert
Photo By: Matt MacGillivray Recipe by: Delia Online This easy holiday dessert was popular in the 1960s but is still just as irresistible today.
Preparation time: 15 minutes
- 120ml warm water
- 200g dark chocolate, broken up
- 3 large eggs, separated
- 40g caster sugar
- A little whipped cream for serving
- 6 150ml ramekins or 6 serving glasses
- Place the chocolate and warm water in a large heatproof bowl over a saucepan of almost simmering water.
- Keep the heat low and slowly melt the chocolate.
- Remove from heat and stir until glossy.
- Leave the chocolate to cool for a few minutes and then stir in the egg yolks.
- In a clean bowl, whisk your egg whites to soft peaks and then add the sugar a third at a time, while whisking until the whites are glossy.
- Use a metal spoon to fold a tablespoon at a time of egg whites into the chocolate.
- Divide the mousse between the glasses or ramekins, cover with cling film, and chill for two hours.
- Serve with a dollop of soft whipped cream.
Iced Christmas Pudding Mousse
Photo By: David Bares Recipe by: BBC Goodfood
This is a great twist on traditional Christmas desserts, by Gary Rhodes. The dessert can be made in advance and stored frozen for up to a month.
Preparation time: 25 minutes
- 25g caster sugar
- 142ml double cream
- 500g ready-made custard
- 450g Christmas pudding chopped into small bites
For the orange sauce:
- 100g caster sugar
- 300ml orange juice
- 4 – 6 satsumas or tangerines, peeled
- A splash of Cointreau (optional)
- Blitz together the custard and pudding in a food processor.
- Whip the sugar and cream to form soft peaks and stir in the custard.
- Pour the mixture into a pudding basin and cover. Freeze overnight.
- To make the sauce, cut away the pith and peel from the satsumas/tangerines. Cut either side of the membranes to release the segments. Bring caster sugar and orange juice to a boil until the sugar has dissolved.
- Boil on high for 20 – 25 minutes until reduced halfway to a sticky consistency.
- Leave to cool and finish with a splash of liqueur if desired.
- Transfer the dessert to the fridge half an hour before serving. Dip the basin in hot water so that the pudding can be removed easily.
- Turn the pudding onto a chilled plate and drizzle with the syrup.
Christmas Apple Pie
Photo By: Jennifer Pallian Recipe by: Midwest Living
Apple pie is comfort food! This beautiful and delicious apple pie is perfect for your festive table.
Preparation time: 45 minutes
- Short crust pie pastry
- ¾ cup of granulated sugar
- 1 cup of dried tart cherries, cranberries, raisins, and apricots
- 2 – 3 teaspoons of finely shredded lemon peel
- ¼ teaspoon salt
- 3 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- Light cream or milk
- 4 cups cooking apples, thinly sliced and peeled
- 4 cups Granny Smith apples, peeled and thinly sliced
- For the fruit filling: pour the boiling water over dried fruit and leave for 5 minutes before draining. In a bowl, combine ¾ cup sugar, lemon peel, salt, cinnamon, and flour. Stir in the apples and drained fruit.
- Roll dough into a 12-inch circle on a lightly floured surface and transfer to a nine inch pie plate.
- Transfer fruit filling to pastry and trim pastry edges, brushing them with a little water.
- Roll out another 12-inch dough circle and cut slits for steam to escape. Place it on top of the pastry filling and trim edges. Crimp edges.
- Brush lid of pastry with light cream or milk and sprinkle with a little sugar.
- Bake at 375 degrees Fahrenheit (191 degrees Celsius) for 35 minutes while covered with foil.
- Remove the foil and bake for further 25 – 35 minutes until golden and bubbling. Cool on a wire rack.
Christmas Eggnog Pie
Photo By: mali maeder Recipe by: Taste of Home
This pie is quick and easy! It’s ideal for busy people who have no time to prepare elaborate Christmas meals, but still want to produce something pretty and delicious.
Preparation time: 15 minutes
- 1 9-inch pastry shell, baked
- 2 cups of eggnog
- 1 packet of vanilla pudding mix
- 1 cup milk
- 1/8 teaspoon ground nutmeg
- 1 tablespoon of rum or a ½ teaspoon of rum extract
- Whipped cream and ground nutmeg to top
- Use a large saucepan to cook the milk, pudding mix, and eggnog over a medium heat until thick and bubbling.
- Remove from heat and leave to cool slightly.
- Stir in the nutmeg and rum.
- Pour the mixture into the pastry shell and chill until set.
- Garnish with whipped cream and nutmeg.
Easy-Peasy Christmas Trifles
Caramel Apple Cheesecake Trifle
rfduck Recipe by: Delish
Regular caramel apples are irresistible. Just imagine how pleased your guests will be when you pair them with cheesecake and trifle!
Serves: 4 – 6
Preparation time: 1 hour
Brown Sugar Apples
- ¾ cup brown sugar
- 6 tablespoons butter
- 2 ¼ cup caramel sauce
- 6 apples, peeled, cored, and chopped
- 2 ¼ cup readymade caramel sauce
- 1 ½ cup double thick cream
- 1 tub of cream cheese at room temperature
- 3 teaspoons of vanilla extract
- ½ teaspoon of kosher salt
- 1 cup sugar
Graham Cracker Crumble
- ½ cup melted butter
- 2 sleeves of crushed graham crackers
- ¾ teaspoon of kosher salt
- For the apples: melt butter in a large skillet over a medium heat. Toss the apples, salt, and brown sugar together in a large bowl and then cook in the butter until tender, about 25 minutes. Keep the pan juices and allow apples to cool.
- For the cheesecake filling: whisk together sugar, cream cheese, vanilla, salt, and lemon zest until combined, and then add cream. Beat at medium speed until combined and then refrigerate.
- Mix the Graham cracker crumble with salt and melted butter.
- To assemble the trifle: pour ¾ cup caramel sauce into a trifle dish and chill until set. Sprinkle 1 ¾ cup cracker crumble over the layer and then cover with 1 ½ cups of cheesecake mixture with the back of a spoon or spatula. Add a layer of apples. Pour remaining caramel sauce over the mixture and chill until set. Repeat layer of cracker crumble, apples, and cheesecake.
- Allow to set for 2 hours before serving.
White Chocolate Mousse and Gingerbread Trifle
Photo By: LearningLark Recipe by: Food and Wine
This is one of those mouth-watering three in one Christmas desserts!
Preparation time: 3 hours total
- ½ cup sugar
- ½ cup water
- 1 large egg
- ½ teaspoon kosher salt
- 1 ½ teaspoon grated ginger
- 1 ½ teaspoons ground ginger
- 1 tablespoon crystallized ginger
- 1 ¼ cup all-purpose flour
- 1 stick unsalted butter
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1.2 cup molasses
- ¼ teaspoon ground cloves
- ¼ teaspoon grated nutmeg
- Nonstick baking spray
- 1 bar white chocolate
- 2 teaspoons unflavoured powdered gelatin
- ½ teaspoon kosher salt
- 4 large egg yolks
- 2 teaspoons finely grated lemon zest
- ¼ cup sugar
- ½ cup whole milk
- 3 cups double thick cream
- Crystallised ginger
- ¾ cup sugar
- ½ cup fresh pomegranate seeds
- ½ cup pomegranate juice
- ½ teaspoon fresh lemon juice
- Make the gingerbread: preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius) and line a 9 x 13-inch baking pan with parchment paper. Lightly spray the bottom and side of pan with the nonstick spray.
- In a bowl, sift ground ginger, flour, salt, baking soda, nutmeg, and cloves. In a separate bowl, beat molasses, sugar, and butter until fluffy. Beat in the egg, grated ginger, and crystallised ginger. On a low speed, beat in dry ingredients and gradually add the water. Spread batter in pan.
- Bake the gingerbread for 20 minutes, rotating the pan halfway through. Transfer to a cooling rack for half an hour and then turn out and leave to cool. Refrigerate until firm and then cut into 1-inch cubes.
- Make the mousse: in a bowl, sprinkle gelatin over 2 tablespoons of water and leave for 5 minutes. In a separate bowl, beat egg yolks and sugar until fluffy.
- In a medium saucepan, combine salt, zest, milk, and 1.2 cup cream and simmer. While whisking, drizzle hot milk mixture into yolks and then transfer to saucepan and cook on low, stirring.
- Once the custard is thick, remove from heat and add gelatin and chocolate and stir until it has melted. Strain the custard into a metal bowl that is on top of a bowl of ice water, cool to room temperature and then remove from the ice bath.
- In a larger bowl, beat remaining cream to soft peaks and fold into custard. Refrigerate for about 2 hours.
- Make caramel: in medium saucepan, add sugar to 3 tablespoons of water and cook on medium heat until dissolved. Cook until a medium-amber colour caramel forms and then carefully add lemon and pomegranate juices and simmer until slightly thicker. Leave to cool to room temperature.
- In a trifle bowl, make 4 layers of gingerbread, mousse, and caramel mixtures and garnish with crystallised ginger slices and pomegranate seeds.
Christmas Treat Ideas for Delicious Candies
No-Bake Oreo Truffles
katetsib0 Recipe by: Kraft
It doesn’t get any simpler than this Christmas dessert. It only takes four ingredients and less than half an hour!
Preparation time: 20 minutes
- 1 packet of Oreos, any flavour
- 1 bag of chocolate chips
- 1 package softened cream cheese
- 1 – 2 teaspoons canola oil
- Place Oreos in re-sealable bag and use a rolling pin to smash them up as small as possible. You can also use a food processor.
- Mix in cream cheese and roll into quarter-sized balls. Put in fridge for 20 minutes.
- Pour chocolate chips into a bowl with canola oil and microwave in 25-second intervals, stirring regularly until chocolate is melted.
- Roll truffles in the chocolate and stick on parchment-lined baking sheet.
- Refrigerate for 20 minutes or overnight.
Festive Peppermint Patties
Photo By: Stacy Spensley Recipe by: The Gunny Sack
Finish off your holiday meal with these minty bites!
Preparation time: 1 hour
- 2 – 3 tablespoons light cream or milk
- 1 tablespoon coconut oil
- 1 teaspoon lemon juice
- 1 tablespoon light corn syrup
- 3 ¾ cups powdered sugar
- ½ teaspoon vanilla
- 1 ½ teaspoon peppermint extract
- 1 bar cooking chocolate
- Crushed peppermint candies for garnish
- Mix the milk/cream, corn syrup, coconut oil, peppermint extract, lemon juice, and vanilla together.
- Add the powdered sugar a cup at a time.
- Add an extra tablespoon of cream/milk if the dough is crumbly.
- Form your dough into a small ball and roll out into a ¼-inch thick circle on a silicone mat.
- Place the dough in the freezer until firm, about 15 minutes.
- Cut out peppermint patties with a small circle cookie cutter.
- Freeze for 10 minutes.
- Melt the chocolate in the microwave and dip your patties into the chocolate.
- Place on silicone mat and sprinkle with crushed candies.
Try one, or all, of these delicious Christmas dessert recipes this holiday season!
For more festive ideas,
check out our Christmas page.