Looking for a quick dessert that will impress but doesn’t need any fancy equipment to make? Then you can look no further than this Mince Pie Flavour Ice Cream Recipe. This no-churn ice cream doesn’t need to be made in an ice cream machine, it can be whipped up (literally!) in 10 minutes and forgotten about in the freezer until ready to serve as the main event or alongside a Christmas pudding or brownies. This ice cream has orange liqueur-soaked raisins, cranberries, a mixed orange peel, and toasted almonds in a spiced cream base. To serve, crumbled over shortbread biscuits, for that baked pastry crunch and buttery note for a topping.
This recipe captures everything we love about mince pies: the boozy dried fruits, the gentle hint of spice, and the buttery sweetness. I have separated out the key flavours of mince pies to add to the ice cream base rather than just stirring in a jar of bought mince meat, you don’t want to include the vegetable suet that many mince meats contain, this will give a fatty texture to your ice cream which is gross, frankly. It also means you can control the sugar levels in the base so that you get a scoopable ice cream rather than a soft mess, that goes for the alcohol too. Too much alcohol will prevent the ice cream from freezing properly if you want to make it without the orange liqueur, you can replace it with orange or cranberry juice. If you want the alcohol element, brandy also works well with the fruit and spices.
Equipment You'll Need
Mince Pie Flavour Ice Cream Recipe
- Total Time: 15 minutes
- Yield: Serves 8
Description
Serves 8
Ingredients
- 30ml Triple Sec Orange Liqueur or Orange or Cranberry Juice
- 75g Mixed Orange Peel
- 30g Toasted Flaked Almonds
- 100g mix of Dried Cranberries, Raisins and Sultanas
- 1/2 tsp Ground Cinnamon
- 1/4tsp Ground Mixed Spice
- 300ml Double Cream
- 200g Condensed Milk
- 6 Shortbread Biscuits, roughly crumbled to serve
Instructions
- Line a 2lb Loaf Tin with two layers of clingfilm with a large overhang. Set aside. In a bowl, mix the almonds, dried fruits and peel, spices and Triple Sec and set aside to soak while you make the base.
- In a large mixing bowl of an electric mixer fitted with a whisk attachment, whip the double cream on high for 4-5 minutes or until the cream forms tall, stiff peaks.
- When the double cream is fully whipped, fold in the condensed milk, and mix lightly for about 1 minute or until fully combined. The mixture will be thick.
- Fold in the spiced fruit and nut mix with any unsoaked up Triple Sec into the cream mix, trying to not over mix the cream. Pour into the prepared loaf tin. Cover well with cling film overhang and place in the freezer for at least 6 hours or overnight.
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When the chill time is complete, remove from the freezer and serve in a waffle cone or bowl with the reserved shortbread biscuit crumbs if you would like.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Ice Cream
- Method: Assembly
- Cuisine: British
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