This is a great way to use up leftover mince pies by transforming them into a gorgeous ice cream! Delicious when eaten on it’s own or alongside a warming Christmas pud.
Take the lids off the mince pies and scoop out the filling. Reserve the pastry.
Pour the custard and brandy (if using), into a freezer proof container and stir in the mincemeat filling. Pop in the freezer for 1 hour, stirring every 15 minutes, until half set.
Roughly break up the reserved pastry and stir into the custard mixture. Return to the freezer for 2-3 hours, until completely set.
Remove the ice cream from the freezer 10-20 minutes before serving to soften. Serve in scoops with your favourite pudding, such as crumble.
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Recipe taken from the SORTED Food recipe collection.