It’s December, and that means it’s officially time to start the Winter festivities! Christmas has always being a time of year when I really come into my own, especially in the kitchen. It’s a time for giving back and one of the most rewarding ways to do so—without spending ludicrous amounts of money—is with winter treats! And, what could be more of a treat than my no-churn mince pie ice cream?!
Whatever holiday you celebrate, and even if you don’t, if you live in the United Kingdom, you’ve most likely scoffed down a mince pie or two. Personally, I’ve already eaten more than I care to disclose!
My fiance pretty much swore off mince pies, having spent a considerable amount of time in the hospitality industry which, I am led to believe, comes with many complimentary mince pies throughout the duration of the Christmas season.
Not being one to give up, especially on something I thoroughly enjoy, I decided to come up with a twist on the traditional mince pie. This ice cream uses just four ingredients, requires minimal effort, and would make a perfect alternative to the Christmas pud! What’s more to love?!
Give it a try! It’s embarrassingly easy to make, and it’s a great way to use up leftover mince pies (if ever there was such a thing!) And, if you don’t have any leftovers: try my Viennese whirl topped mince pie recipe!
No-Churn Mince Pie Ice Cream
- 300 ml fresh double cream
- 175 ml condensed milk
- 3-4 mince pies
- 1 tbsp ground cinnamon
- In a mixing bowl, whisk together the double cream and condensed milk until the mixture is thick and forms stiff peaks.
- Break up your leftover mince pies and crumble into the whipped mixture.
- Sprinkle in the ground cinnamon and stir until all of the ingredients are fully combined.
- Spoon the mixture into a container, preferably one with a lid.
- Place in the freezer for at least 6 hours, but preferably overnight.
- When you wish to serve your Winter treat, remove the ice cream from the freezer and leave to defrost slightly for about 5 minutes before serving.
- Serve with a dusting of cocoa, or as affogato (with a shot of espresso poured over it!)