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Mince pie ice cream recipe

Mince pie ice cream recipe

37 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


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

Each serving contains

  • Energy

  • 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


  1. Take the lids off the mince pies and scoop out the filling. Reserve the pastry.
  2. 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.
  3. Roughly break up the reserved pastry and stir into the custard mixture. Return to the freezer for 2-3 hours, until completely set.
  4. 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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