Why not turn your leftover Christmas treats, into this easy mince pie ice cream is packed full of chunks of pastry, mincemeat and a little festive spice. Made without an ice cream machine, this amazingly smooth ice cream is so addictive, you'll want to eat it all year round.
Baby, it's cold outside!
Honestly, it doesn't matter what time of year it is; summer or winter, Or if it's hot or cold outside. I'm never going to say no to ice cream!
Hands up who doesn't love that smooth and creamy mouthful of pure indulgence? I know you love it just as much as me.
From smooth and creamy plain vanilla (and by the way, there is nothing plain about vanilla) to caramel swirls, chocolate pieces and all the calories; there's one thing that's certain, ice cream is heavenly.
Leftovers? What leftovers?
The post-New Year healthy eating kick has started and we're currently eating up every leftover insight. The chocolates, the biscuits, mince pies, cheese... the mince pies. Mmmm!
I know, we should just put it in the cupboard and eat it normally or save for another day. But there's something sad about a half-eaten batch of mince pies that means I can't just leave them on their own.
Now your leftover mince pies might have dried out a little, and no amount of reheating and custard is going to bring it back. But trust me, there's still something you can do with them, that will knock your Christmas socks off... mince pie ice cream!
Do I need an ice cream machine?
I've always been quite vocal about my dream to own my ultimate kitchen gadget... an ice cream machine. I still lust after one each time I see one parked on the work surface in friends' kitchens!
That was until last year when I discovered and was floored by the simplicity of easy no-churn ice cream.
Now I know it's not going to be as decadently creamy as a churned ice cream. But, until I can justify the expense or, more importantly, can find room to keep one, the days of putting an ice cream machine at the top of my Christmas list are long gone.
And therefore, in answer to your question no... you don't need an ice cream machine to make this!
What is no-churn ice cream?
So if you haven't taken the plunge and attempted to make ice cream before, but have always wanted to, then this is the recipe for you.
But first, let's take a look at the difference between more traditional ice cream and this game-changer...
Traditional Ice Cream
Think of your good old fashioned ice cream, for this style you would make custard and use it as the base of your recipe. You then cook it out, cool and then churn in an ice cream machine.
Yes, the results are delicious, smooth and decadently creamy!
However, you really do need to plan the recipe in advance and be careful not to curdle the custard. Whilst you'll get fabulous ice cream, it's all a little bit of a faff if you want that ice cream, like, now! That's when you need...
No-churn Ice Cream
A super simple no-churn ice cream involves no risky custard cooking and no planning in advance. Obviously that's provided you have the store cupboard ingredients in the pantry.
In fact, you start off with a base of just 3 ingredients, which you can whip together, and transform into so many different flavours. Whatever your ice cream heart desires!
And better still, I'm pretty certain you've got the equipment lurking in the back of the kitchen cupboard too. All you need is a
How to make easy mince pie ice cream
I know you're probably sat there reading this thinking, it really can't be as easy as chucking a few ingredients in a bowl, whisking it up and sticking it in the freezer?
Well, it is!
The base ingredients are:
- Double (or heavy) cream
- Condensed milk (make sure you use the full-fat version)
- Your flavour - in this recipe I've broken up some leftover mince pies to get chunks of pastry and mincemeat swirled throughout it
You could just keep it simple and add in a teaspoon of vanilla bean paste; but the world of ice cream is truly your oyster here (although, I'd pass on oyster ice cream).
What makes the ice cream creamy?
The key ingredient in this easy no-churn ice cream is the condensed milk!
As ice cream freezes, ice crystals form in the mixture. The constant churning of an ice cream machine helps to stop the ice cream crystalising and remain smooth. As the name says, no-churn ice cream is just that, no churning.
So how we stop the ice crystals from forming?
That's where the condensed milk does its thing. The fat content of this and the double cream prevent crystallisation and you end up with smooth and creamy ice cream.
Ok, so I'll be honest, nothing beats a properly made ice cream, but if you need a quick ice cream fix, or fancy making a bizarre flavour combination, then nothing beats a quick and easy no-churn ice cream.
How long does the ice cream last?
The best way to store your ice cream is in an airtight container; I use old ice cream tubs that I've washed and recycled. Make sure your container seal's properly to minimise the possibility of ice crystals.
The ice cream will keep in the freezer for up to 3 months, but once you've started to eat it, it's best to finish it within 1-2 months.
When taking it out of the freezer to eat, it's best to remove it 10-15 minutes before, so it's easier to scoop. But don't leave it out too long, there is no stabilisation in no-churn ice cream, so once it starts to melt, it will go quickly!
Looking for more recipes...
If you fancy making different flavours of easy ice cream, then why not check out these...
- Mint chocolate ice cream
- Chocolate marshmallow ice cream
- Mango coconut ice cream
- Leftover Easter egg ice cream
- Christmas pudding ice cream
Or head on over to my Pinterest ice-cream board for so much inspiration you won't know where to start...
Pin Easy Mince Pie Ice Cream
So there you have it, quick, easy and no expensive machine, and the best part you can make it whatever flavour you want to!
You'll find my recipe for mince pie ice cream below. If you decide to try it out, I’d love to know how you got on. Why not give me a shout in the comments below and please rate using the stars.
Easy Mince Pie Ice Cream
- Using a hand mixer, or a stand mixer with the balloon whisk attachment, whip the double cream until it reaches soft peaks. Make sure not to over whip the cream. If your cream is too stiff, add a tablespoon of milk and whisk in to loosen it up.
- With a spatula gently fold the condensed milk into the cream.
- Crumble the mince pies into chunks, and pieces of pastry and mincemeat for texture.
- Add the all spice and crumbled mince pies to the cream mixture. Stir through the mixture to get an even distribution.
- Put the mixture into a freezer-proof container, cover and place in the freezer for at least 8 hours or overnight. No stirring necessary!
- When you’re ready to serve, let the ice cream soften slightly before scooping.
- You can use the cream and condensed milk as a base, and add any flavour combinations you want to try or just vanilla extract for a basic ice cream recipes.
- You can colour the ice cream with a food colouring gel if you wanted to have different coloured swirls through your scoops.
- The ice cream will keep in the freezer for up to 3 months, but once you've started to eat it, it's best to finish it within 1-2 months.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.