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Mince pie ice cream recipe

39 ratings

This is a great way to use up leftover mince pies by transforming them into a gorgeous ice cream! Delicious when eaten on its own or alongside a warming Christmas pud. See method

Serves 4 - 6
10 mins to prepare and 3-4 hrs to freeze
275 calories / serving
Freezable

Ingredients

2 mince pies
500g (1lb) custard
25ml (1fl oz) brandy (optional)

Each serving contains

Energy
1150kj
275kcal 14%
Fat
17g 24%
Saturates
10g 52%
Sugars
18g 20%
Salt
0.1g 2%

of the reference intake
Carbohydrate 26.5g Protein 3.5g Fibre 0.6g

Method

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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