Mince pie ice cream recipe

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

  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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  • Ingredients

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


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