This INCREDIBLE Christmas Mincemeat Ice Cream is decadently creamy, richly spiced, fruity and a little bit boozy… Best of all, it’s no churn and takes about 10 minutes to make. Optional vegan.
This post uses Affiliate links from which I may earn a small commission. As an Amazon Associate I also earn from qualifying purchases. Commission earned is at no extra cost to yourself. Thank you for supporting this blog.
Featured in the Guardian UK
DON’T LOSE THIS RECIPE… PIN IT FOR LATER…
Mincemeat Ice Cream – Possibly the BEST way to eat Christmas Mincemeat
This Mincemeat Ice Cream is to die for. I would go so far as to say it is one of my absolute favourite ice creams… EVER! It’s so good, that it is more than worth getting extra mincemeat just to make it… And… It is possibly the BEST way to use up any leftover mincemeat after Christmas is over.
Why? Because it not only takes just 10 minutes from bowl to freezer, but the end result is decadently delicious… Mincemeat Ice Cream is perfectly creamy, very fruity, richly spiced and a little bit boozy. Indeed, in our house, Christmas simply isn’t, unless there’s mincemeat ice cream in the freezer.
Christmas Ice Cream made with a simple no churn recipe
This Christmas Ice Cream is also super-simple to make… Because it uses an easy no churn recipe, anyone (and I mean ANYONE) can make it… As long as they have access to a large bowl, electric whisk and a freezer.
I absolutely love no churn ice cream recipes. They are as good in my book (if not better) than many churned ice creams. And the fact that they are so versatile and within the reach of anyone who wants to create them, makes them even more perfect.
At Gluten Free Alchemist we make a virtue of developing no churn ice cream. We have everything from Baileys Ice Cream (and its sister flavour – Strawberry Baileys and Roasted Strawberry) to Cherry Chocolate Brownie and Cookies and Cream. We even have a foraged Blackberry Ice Cream, a Rhubarb one and classic Mint Choc-Chip.
Can I make this recipe dairy free and vegan?
Absolutely, yes. One of the other fantastic things about no churn ice cream recipes, is that you can also make the base entirely dairy free and Vegan.
For Mincemeat Ice Cream (and any other flavour), you simply need to substitute the dairy cream and condensed milk for a good quality coconut milk (with upwards of 65% coconut extract and no guar or xanthan gum). And use a dairy free sweetened condensed milk. I have always used condensed coconut milk from Nature’s Charm, because the tins are a perfect size and the condensed milk is divine.
This honestly is the way to veganise any of our Gluten Free Alchemist no churn recipes. However, we do also have a couple of specifically created vegan versions on the blog… Our 4 ingredient Creamy Chocolate Ice Cream and a Vegan Mint Choc Chip as well.
What’s the best mincemeat for Mincemeat Ice Cream?
The best mincemeat to use for this Christmas Ice Cream is the one you love the most. In my opinion though, the better the quality mincemeat, the more delicious the ice cream. For the most exciting flavours, pick a jar with a good variety of fruit and nuts and plenty of spice… Why? Because in ice cream, the mincemeat ingredients get distributed through the batch… And that means you get a visual and flavour feast of all the individual elements… Which of course, is way better when it’s not all raisins!
Better still, use homemade mincemeat. My Best Christmas (extra fruity) Mincemeat recipe is not only simple, but can be made dairy free and vegan and to your own favourite specifications. It makes the very best Christmas ice cream as well as Christmas Mince Pies, a divine Apple, Cinnamon and Mincemeat Cake and a mean Frangipane Mince Pies Tart.
Is there alcohol in Mincemeat Ice Cream?
Most good mincemeat contains at least a little alcohol. It’s not generally enough to get you sozzled, but (unless there is a health or religious reason not to eat it), the booze usually brings something extra special to the jar. And when it comes to making ice cream, the booze is actually a good thing.
Alcohol in the mix helps to ensure the ice cream is softer and more ‘scoopable’… because the alcohol has a lower freezing temperature.
And with that thought… I always recommend adding a little alcohol to ice cream batters. It’s not essential, but it really does make the difference between easy scoop and hard-frozen. Of course, if the ice cream is being eaten by children, alcohol isn’t a great idea… In which case, simply remember to take the tub from the freezer 10 to 15 minutes ahead of time to allow it to soften slightly.
But back to Christmas Ice Cream… It’s meant to be boozy right? And let’s be honest, most kids aren’t going to be that impressed with mincemeat over chocolate or vanilla…
So, this Mincemeat Ice Cream recipe is a little extra boozy… A little bit grown up… And very very decadent.
How to serve Mincemeat Ice Cream
From the moment you start to scoop my Mincemeat Ice Cream, you just know it is going to be amazing… Perfectly soft and luxuriant balls of Christmas-infused creaminess, which melt easily on the tongue to let the abundance of flavour wash over the palate.
It needs nothing else to enhance it. This boozy Christmas ice cream is seasonal perfection in a bowl… perhaps laced with a hint of guilt as it’s legitimately confiscated from the kids to enjoy late into the evening. Simply savour every mouthful of silky, fruity, tipple-laced luxury by the warmth of the fire…
Pimp it up…
Perfect as it is, I’m all for pimping treats… And I can absolutely confirm that this ice cream is truly incredible paired with my super-crunchy Ginger Cookies (Biscuits). Use them as a base, crushed and sprinkled on top, or to make a seasonal ice cream sandwich. Totally drool-worthy.
Or go full-on Christmas Ice Cream Sundae… Grab a tall glass and layer broken pieces of Gingerbread House, Mincemeat Ice Cream and Candied Cherries. Crunch, warmth, creaminess, fruit and booze… With a hint of summer fruitiness… All topped with a sprinkle of chopped earthy walnuts for good measure.
You could even use Mincemeat Ice Cream to make a seasonal version of my gorgeous Ice Cream Cake. Simply sub the mint for mincemeat ice cream and layer with cake sponges.
Made Mincemeat Ice Cream?
If you make my Christmas Ice Cream, do let me know. It’s genuinely a favourite here, so if you enjoyed it too, I will be ecstatically happy.
For everything else, check out our photographic Recipe Book Index… You’re sure to find temptation for the kitchen…
Other Fruity, perfectly Christmassy recipes you’ll love…
Christmas Mincemeat Ice Cream
- large airtight container
- 380 g mincemeat Good quality (eg homemade – see NOTES)
- 60 ml Calvados Apple Brandy or preferred spirit
- 600 ml double (heavy) cream (or 2 x cans coconut milk (minimum 65% coconut extract; no guar or xanthan gum) – thoroughly chilled) – see NOTES
- 1 tsp vanilla bean paste
- 397 g sweetened condensed milk 1 tin (or VEGAN Sweetened Coconut Condensed Milk minimum 320g can) – thoroughly chilled
- In a small bowl, mix the mincemeat with the extra alcohol. Set aside.
- In a large bowl, whisk the cream and vanilla paste until thick enough to form soft peaks.
- Add the chilled condensed milk and whisk until evenly combined and thick.
- Lastly add the mincemeat mix and fold through lightly and evenly.
- Transfer to a freezer-safe, airtight container and freeze for at least 6 hours and preferably overnight.
© 2019-2022 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist