While we did enjoy a traditional Christmas Pudding, for something different to go with it, I made an icecream terrine. One layer is store-bought chocolate icecream, although in this case there was milk and dark chocolate in the tub, so it was easy to get a great marbled effect.
The second layer was some vanilla icecream, with four mince pies chopped through it. I took the tops off the pies to get the right amount of pastry in the mix, and it ends up with a lovely “cookies and cream” feel. The two layers worked well together, with the taste of the mince pies blending well with the chocolate.