With no ice cream maker required this no-churn mince pie ice cream is indulgent and festive, plus incredibly quick and easy to make!
This post may contain affiliate links. For more information, see my Full Disclosure.
Christmas is the time of year where we get to indulge in so many festive treats, and if you’ve seen my recent Christmas eBook you’ll know I’m a big fan of all kinds of Christmas goodies!
From cookies to cake, fudge to truffles, I love it all. But if you’re looking for a Christmas themed dessert to make which is genuinely so quick and simple, you need to try this no-churn mince pie ice cream!
If you’ve got some mince pie filling, double cream and condensed milk, you can whip up this amazing ice cream in no time at all!
What is no-churn ice cream?
This is ice cream that is made without an ice cream maker. With no need for any fancy equipment, you will soon learn how easy it is to make!
You’d best keep some space clear in your freezer because once you’ve realised how easy this is to make, you’ll want to make sure you have homemade ice cream in your freezer at all times!
(Why not try one of my other no-churn ice cream recipes such as my Oreo Ice Cream, Biscoff Ice Cream and Strawberry Cheesecake Ice Cream!)
No-Churn Mince Pie Ice Cream Ingredients
This easy no-churn mince pie ice cream recipe is made up of just a few simple ingredients. You can find the full ingredient amounts in my recipe card at the bottom of this post, but in summary you’ll need:
- Double cream
- Condensed milk both the cream and milk are whisked together until nice and thick; this will create a smooth, creamy ice cream which sets nice and firm
- Vanilla extract is optional but I like to add just half a teaspoon for a little added flavour
- Mincemeat a whole jar of mince pie filling goes into this ice cream
- Crushed mince pie is optional but I chose to chop up a mince to sprinkle on top for appearance, and to give some texture from the crumbly pie pastry!
How to make homemade no-churn mince pie ice cream
Detailed step-by-step instructions can be found in the recipe card at the end of this post, but in summary:
- Whisk the double cream, condensed milk and vanilla extract using a stand mixer or hand mixer until the mixture is thickened to form soft peaks
- Add the whole jar of mincemeat filling and either beat on low-medium speed or fold by hand using a spatula until well combined
- Pour the mixture into a 2lb/1kg loaf tin and level the top; you’ll have a little mixture leftover which you can store in a small airtight container
- If you like, chop up a mince pie into small chunks and sprinkle over the top of the ice cream, double wrap in film and store in the freezer for at least 7 hours to set firmly. All done!
Tips for making the best no-churn mince pie ice cream
- Make sure to whip the cream and condensed milk until thickened enough that it holds soft peaks. This is will ensure that your ice cream sets up firm in the freezer
- Cream whips up best when cold so keep it chilled in the fridge until ready to whip with the condensed milk!
- I like to use a whole jar of mincemeat filling throughout the mixture, but also sprinkle a chopped up mince pie on top too. This not only adds a nice crumbly texture but also finishes it off beautifully I think!
- If you don’t have a 2lb/1kg loaf tin you can store it in a large airtight container instead; I just think it looks pretty in a loaf tin
- No-churn ice cream tends to melt a little quicker than churned ice cream as it contains fewer air bubbles. This simply means it’s best served soon after removing from the freezer, and then placed straight back in the freezer until you want more!
How do I know when no-churn ice cream is whisked enough?
You want to whip the double cream and condensed milk together until the mixture thickens and soft peaks are formed. Check out my recipe card at the bottom of this post for an image showing how this should look!
How long does no-churn ice cream keep in the freezer?
Homemade no-churn ice cream is best eaten within 3-4 weeks. As if this will stay in the freezer that long though!
To conclude, this no-churn mince pie ice cream is:
- Creamy, soft and indulgent
- Filled with lots of mince pie filling for that truly festive mince pie flavour
- Incredibly quick and easy to make
- The ideal make-ahead Christmas dessert!
If you try this recipe I’d love to see! You can show me by tagging me @bakerjoblog or using #bakerjoblog!
Other Festive Recipes to try:
Other No-Churn Ice Cream recipes to try:
Other dessert recipes to try:
- Lattice Apple Pie
- Triple Chocolate Chip Cookie Pizza
- Lemon Bars
- No-Bake Lemon Cheesecake
- White Chocolate Coconut Truffles
- No-Bake Fresh Fruit Tart
- No-Bake Strawberry White Chocolate Cheesecake
- Cocoa Dusted Chocolate Truffles
- No-Bake Healthy Chewy Snack Bars
- Strawberry Pavlova
My Christmas eBook!
An eBook of exclusive Christmas baked and no-bake recipes, with a few extra bonuses included too! Find out more by clicking the image above or clicking here! 😊
No-Churn Mince Pie Ice Cream
Equipment
- Stand mixer or hand mixer
- 1kg/2lb loaf tin
Ingredients
- 1 tin condensed milk 397g sized tin
- 500 ml double cream cold
- 1/2 tsp vanilla (optional)
- Jar of mincemeat 411g sized jar
- 1 mince pie chopped to sprinkle on top (optional)
Instructions
- In the large bowl of your stand mixer (or large mixing bowl if using an electric hand mixer), whisk the double cream, condensed milk and vanilla extract on medium-high speed until thickened to the point it holds soft peaks as shown in the second photo. This takes around 2 minutes on setting 7 on my KitchenAid stand mixer.
- Add the whole jar (411g) of mincemeat to this mixture and beat on medium speed for about 30 seconds until well combined.
- Pour the mixture into your 2lb/1kg loaf tin; you will have some mixture left over which you can pour into a small airtight container as shown.
- You can leave the top with a simple swirl pattern, or chop up a mince pie and sprinkle it on top as I've done!
- Double wrap the loaf tin in film and freeze for at least 7 hours before serving so that it sets firmly. Best eaten within 3-4 weeks.
Notes
My Christmas eBook!
An eBook of exclusive Christmas baked and no-bake recipes, with a few extra bonuses included too! Find out more by clicking the image above or clicking here! 😊
