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Mince pie ice cream recipe
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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. See method
Ingredients
- 2 mince pies
- 500g (1lb) custard
- 25ml (1fl oz) brandy (optional)
Each serving contains
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Energy
1150kj
275kcal
14%
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Fat
17g
24%
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Saturates
10g
52%
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Sugars
18g
20%
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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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