Mince pie ice cream recipe
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)
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Shop ingredientsEach serving contains
- Energy
- 1150kJ 275.0kcal
- Fat
- 17g
- Saturates
- 10g
- Salt
- 0.1g
- Sugars
- 18g
of the Reference intake
Carbohydrate 26.5gProtein 3.5gFibre 0.6g
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- 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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