No-Churn Mince Pie Ice Cream
With no ice cream maker required this no-churn mince pie ice cream is indulgent and festive, plus incredibly quick and easy to make!
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
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