Mincemeat Ice Cream: Easy No-Churn Dream
An easy recipe for no-churn mincemeat ice cream. It only needs four ingredients, but is so very delicious. Even if you’re not a fan of mincemeat, this creamy dreamy dessert might surprise you. It’s also the perfect way to use up any leftover mincemeat after the festive season.
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Do you remember tutti frutti ice cream? I’ve not seen it around for years. It was a popular flavour when I was a child, though I don’t remember being particularly fond of it myself. This mincemeat ice cream is reminiscent of that seventies stalwart, only it’s heaps better.
Dive Right In
- Why Make Mincemeat Ice Cream?
- Mincemeat Ice Cream: Everything You Need To Know
- Ingredients
- How To Make Mincemeat Ice Cream
- Other Mincemeat Recipes You Might Like
- Keep In Touch
- Pin It
- The Recipe
Why Make Mincemeat Ice Cream?
Mincemeat ice cream is such an easy recipe. Making it is almost a joy. It’s certainly a joy to eat.
Here are a few more reasons, should you need them, as to why it’s a great recipe to try.
- Creative Use of Leftovers – It’s a fun and delicious way to use up any leftover mincemeat. It avoids food waste whilst creating something special.
- Festive Flavours All Year Round – Although this recipe makes a perfect alternative to traditional Christmas pudding, its cozy, spiced notes make this a wonderful treat even after the holidays.
- Minimal Ingredients – With only four ingredients, this mincemeat ice cream recipe is simple, budget-friendly and quick to prepare.
- No Special Equipment Needed – No-churn recipes are ideal for those without an ice cream maker. Just mix, freeze and enjoy.
- Perfect for Impressing Guests – Homemade ice cream adds a wow factor to any dessert table. And with minimal effort.
- Unexpectedly Delicious – Even if you’re not a fan of traditional mincemeat desserts you may be pleasantly surprised by how the spicy, fruity flavours are mellowed by the cream.
Mincemeat Ice Cream: All You Need To Know
If you like rum and raisin ice cream, you will adore this mincemeat version. It has plenty of fruit, including raisins and the rum, brandy or whisky in the mincemeat infuses and plumps up said fruit. Add to this the citrus and sweet spices and you have a proper palate pleaser.
Mincemeat ice cream makes a great alternative to Christmas pudding, if that isn’t your thing. It’s quite a crowd pleaser. It’s also a good way to use up any leftover mincemeat you have knocking about after the festivities are over. The recipe enables you to enjoy festive flavours at any time of the year.
It’s also a perfect recipe for the odd clementine that’s still knocking around after the holidays. As I dislike food waste, I love finding ways to use leftovers.
Ingredients
With only four ingredients needed for this recipe, you won’t need a long shopping list.
Condensed Milk
Condensed milk gives both body and sweetness to the ice cream. It’s an essential component of this type of no-churn ice cream.
Why condensed milk comes in tins weighing 397g in the UK is a mystery. It’s so annoying. Why isn’t it 400g? Anyway, this time I’m using the whole tin, so it’s less problematic. I usually use less when making ice cream.
Cream
The bulk of this ice-cream recipe is made up of double cream (heavy cream). It’s whipped to make it light and airy and this procedure has the benefit of doubling the volume. You can’t really substitute it with any other type of cream.
Mincemeat
It’s best to use fat-free mincemeat for this recipe. Strands of raw suet lodged in your ice cream are not what you’re after. I always make my own and no longer use any fat. As well as tasting fresher, it seems to keep better too.
If you only have mincemeat containing strands of suet, warm the mincemeat in a pan until the suet has melted. Give it a good stir, then wait to cool before using.
The quality of your mincemeat will affect the taste and texture of the finished ice cream, as will its constituent ingredients. But use what you have and it will be fine.
I happened to have a jar with 375g (13oz) of homemade mincemeat in it. As it was leftover from last year, I thought I probably ought to use it. If you have 300g (10 ½ oz), 400g (14oz) or something in between, you’ll barely notice the difference.
If you have a bit less or even a bit more than this, it will taste different and have a slightly different texture, but it will still be good.
You can always add a little rum, brandy, whisky or other alcohol to compensate for the reduced flavour. Or add the zest and juice of another clementine.
Citrus
A little citrus juice and zest gives a touch of freshness to the ice-cream. I’ve used an organic clementine, but half an orange would be fine.
As you’re using the zest, try to go for organic if you can. Unwaxed is the next best option. Either way, give them a good scrub before zesting. If you can’t get either of these, scrub the peel with soap and water to remove as much of the wax and pesticides as possible.
How To Make Mincemeat Ice Cream
If you have electric beaters or a stand mixer, this recipe is super easy to make, it’s fast too. If you only have a hand whisk, it’s still possible, but it will take longer to whip the cream.
Please refer to the recipe card at the bottom of this post for full instructions, timings and quantities of ingredients used.
Step 1. Whip Cream
In a large bowl, whip the cream until it forms soft peaks. Make sure the cream is fridge cold before using as it’s much harder to whip when it warms up. Be careful not to over beat it though. You don’t want to get as far as stiff peaks or the cream will be hard to work with.
Electric beaters on a high speed are the best tool for this job. You can also use a stand mixer. If whisking by hand, use a balloon whisk for speedier results.
Step 2. Whisk Some More
Add the condensed milk and both the zest and juice of the clementine to the cream. Whip again, but on a lower speed, until you get soft peaks once again.
A microplane (affiliate link) is my preferred tool of choice for zesting citrus.
Step 3. Add Mincemeat
Fold the mincemeat into the cream mixture as lightly as possible. Keep going until it’s fully incorporated.
Step 4. Freeze
Scrape the mixture into one or two lidded freezer containers. Place in the freezer and freeze for at least six hours before serving. It will keep well for at least three months.
Step 5. Serve
Remove from the freezer about fifteen minutes before serving. Use an ice cream scoop with a trigger for the best results. Otherwise dip the scoop in hot water and dry it before using.
Serve in a cone or in bowls. Scatter with toasted flaked almonds or crushed amaretti, if liked. Shortbread or ginger biscuits also make excellent accompaniments. You can’t go wrong with a drizzle of plain chocolate sauce either.
Other Mincemeat Recipes You Might Like
- Almond mincemeat slices
- Chocolate mincemeat flapjacks
- Mince pies with orange wholemeal pastry
- Mincemeat Easter cake with chocolate truffle apostles
- Mincemeat meringue pie
- Mincemeat muffins (vegan)
Indeed if you’re after even more ways to use up that pesky leftover mincemeat, I have a post with all the mincemeat recipes you will ever need.
Keep in Touch
Thank you for visiting Tin and Thyme. If you make this mincemeat ice cream, I’d love to hear about it in the comments below. Do you have any recommendations or tips for making no-churn ice cream?
Please rate the recipe. If you post pictures of your creations on social media, tag me @choclette8 so I can see them.
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If you’d like more ice cream recipes, follow the link and you’ll find I have quite a lot of them. All delicious of course.
Choclette x
Mincemeat Ice Cream. PIN IT.
Mincemeat Ice Cream
Equipment
- electric beaters (affiliate link) optional
- microplane (affiliate link) optional
Ingredients
- 600 ml double cream (heavy cream)
- 397 g condensed milk (1 standard tin)
- 1 clementine zest & juice – go for organic if you can
- 375 g mincemeat fat-free* (see note below)
Instructions
- In a large bowl, whip the cream until it forms soft peaks. Be careful not to over beat. Electric beaters on a high speed are best for this. You can also use a stand mixer. If whisking by hand, use a balloon whisk for speedier results.600 ml double cream (heavy cream)
- Add the condensed milk and both the zest and juice of the clementine. Whip again, but on a lower speed, until you get the soft peaks back.397 g condensed milk, 1 clementine
- Fold in the mincemeat until it’s fully incorporated.375 g mincemeat
- Scrape the mixture into one or two lidded freezer containers, then freeze for at least six hours. It will keep well for at least three months.
- Remove from the freezer about fifteen minutes before serving.
Notes
Nutrition Estimate
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for half a second, i was thinking mincemeat ice cream? really? You know – the meat version… but i realised very quickly what it was about. I do love a good mincemeat tho I’ve never put it into ice cream. Sounds fabulous.
Oh noooo! Minced meat ice cream doesn’t sound at all appealing!!! Luckily this is the sweet version and it’s very good.
I’m not generally a fan of mincemeat, but I have fond memories of eating rum and raisin chocolate, so this twist on an old favourite might just work for me. Thanks!
I suspect it’s the solidness of mincemeat which puts a lot of people off. Here it’s dispersed amongst airy cream, so quite different. I hope you like it.