Mince pie ice cream recipe

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Come and try our delicious recipe for mince pie ice cream. Smooth, creamy and studded with spiced fruits and buttery pastry, this is the perfect treat

Serves8
SkillEasy
Preparation Time10 mins plus freezing
Cooking Time
Total Time10 mins
Cost RangeCheap

This mince pie ice cream is a really simple way to use up leftover mince pies to create a light and fresh dessert that still has a festive feel.

All the rich, decadent food of the Christmas season can get a little overwhelming after a while. If you find you'd like something a little fresher, this mince pie ice cream is just the tonic. Using only three ingredients, it's so simple to make at takes almost no time at all in the kitchen. The only thing you need to allow for is freezing time - initially two hours, and then overnight. Serve it on its own or a scoop alongside warmed-up Christmas pudding. One of our favourite ways to make the most of our classic mince pies recipe (opens in new tab).

Ingredients

  • 500g vanilla custard
  • 280ml double cream
  • 8 mince pies

WEIGHT CONVERTER

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Method

  1. Mix the vanilla custard and double cream in a bowl, and put into the freezer for about 2 hours.
  2. Break up the mince pies into bite-sized pieces, and mix into the ice cream.
  3. Return to the freezer and leave overnight.

Top tips for making easy mince pie ice cream

Use the basic ice cream recipe to use up other Christmas leftovers as well - it works for Christmas pudding and Christmas cake (cake is best with the icing removed, though keep the marzipan in the mix). You can also add leftover Christmas ingredients like roughly chopped nuts and dried fruit, marzipan, or chunks of chocolate.

You can make this recipe even quicker and easier by using shop-bought vanilla ice cream instead. Allow it to partially defrost for about 15-20 minutes. Break up the mince pies as above and stir them through then return to the freezer for an hour or so to firm up.

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Octavia Lillywhite
Food and Lifestyle Writer

Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.