This easy no churn Mincemeat Ice Cream is deliciously spiced with all things Christmas and silky smooth to boot. It's super easy to whip up and perfect with just about any dessert you can shake a festive candy cane at.
With only a few ingredients you can create something very special indeed. A luxurious treat that doesn't need anything fancy to create it, just some initial mixing and a stout plastic container. Christmas Boom.
How Do I Make No Churn Mincemeat Ice Cream?
Making ice cream with condensed milk means you don't have to touch it again after you've mixed it all together unlike standard ice cream that requires whisking as it freezes. A bit of a performance actually if you ask me and exactly not how I like to roll.
It's the condensed milk that keeps this baby silky smooth as it freezes and the alcohol content of the brandy that stops it freezing completely solid, (you can't really taste the brandy as it's such a small amount).
Add extra if you prefer more of a boozy hit (being mindful of extra alcohol content obviously). You can substitute your own personal favourite spirit too. Baileys Irish Liqueur is an obvious festive choice here.
If you want to completely leave out the alcohol to make it suitable for children then simply remove the ice cream ten minutes before you want to serve it, that way it will be scoopable.
You will need:
600 double cream (heavy cream)
500 grams (17.6 oz) vegetarian mincemeat - here is a link for homemade mincemeat if you fancy making your own.
397 grams (14 oz) standard tin of condensed milk
2 tbsp brandy - this keeps the ice cream soft scoop. You won't taste it so feel free to double the quantity if you want to make this ice cream boozier. Be mindful then of the alcohol content.
1 tbsp vanilla extract
- I use a free standing mixer or electric hand held whisk to whip the cream into soft peaks.
- Tip in your tin of condensed milk.
- Whisk again for a minute. It will be wonderfully thick.
- Add in the mincemeat.
- Stir gently through until completely mixed in.
- Empty the luscious mixture into a large plastic container and smooth level. Make sure there are no air pockets. I use a spatula. It's extremely satisfying.
- Freeze for about 6 hours.
Serving suggestions
I think that this ice cream goes particularly well with christmas pudding, apple crumble, apple pie, apple crumble pie, treacle sponge pudding, sticky toffee slow cooker pudding or chocolate sponge pudding.
I have also served it with my warm cinnamon bundt cake.
Of course if you're looking to be thrifty Sue then this is also a great way to use up leftover mincemeat. It really is the most versatile stuff and it gives so much festive flavour in the mere dollop of a spoon.
I use it here in my Mincemeat Loaf Cake and Mincemeat Muffins
Easy No Churn Mincemeat Ice Cream
Ingredients
- 600 mls double cream
- 2 tbsp brandy
- 1 tbsp vanilla extract
- 500 grams mincemeat vegetarian
- 397 grams condensed milk standard tin
Instructions
- I use a free standing mixer or electric hand held whisk and a large mixing bowl to whip 600 mls double cream into soft peaks.
- Next tip in your tin of condensed milk.
- Whisk again for a minute. It will be wonderfully thick.
- Add in the mincemeat.
- Stir gently through until completely mixed in.
- Empty the luscious mixture into a large plastic container and smooth level. Make sure there are no air pockets. I use a spatula. It's extremely satisfying.
- Freeze for about 6 hours.
Notes
Nutrition
All nutritional information is approximate and intended only as a guide.
"This Christmas leftovers recipe is featured in Twinkl's 12 Days of Eco-Christmas campaign. Why not check out other creative, family-friendly recipes on their website?"
Do let me know how you got on in the comments below or I would love to see you over on my social media pages too. x
Leave a Reply