Gluten Free Mince Pie Ice Cream
Just when I thought you can’t beat a mince pie, we decided to pop it into ice-cream. This is a great way to use up leftover mince-pies, homemade or shop bought. It’s good because once made it will last a month in the freezer.
Credited to: Coeliac UK
Kcal: 678.9
Difficulty: Pretty easy
Serves 6
15 mins prep
3 mins cooking time
Ingredients
- 600ml pot double cream
- 1 tsp mixed spice
- 1 tsp vanilla essence
- 3 large egg yolks
- 100g golden caster sugar
- 3 gluten-free mince pies
Notes: * Search our online food and drink information for suitable products.
Method
- Place the cream, mixed spices, and vanilla in a saucepan, and gently heat for 3 minutes, stirring once or twice.
- Meanwhile, whisk the yolks and sugar together. Whisk the hot cream into the egg mix, then tip the mix into a clean pan and gently heat for 5-10 mins until it coats the back of a wooden spoon. Pour everything into a bowl or plastic container and leave to cool completely.
- Pass the mix through a sieve into another container, then freeze for 5 hrs, stirring in the frozen edges with a fork every hour until you have a smooth, thick mix.
- Crumble up the mince pies and add to the ice-cream, then freeze for at least 6 hrs before serving.
Nutritional information per serving
Kcal
678.9
Fat
56.2g
Carbs
37.8g
Protein
4.5g
Fibre
0.6g
Sugars
24.9g
Hints and tips:
If you want you can also do this with brownies, lemon meringue pie or even leftover Christmas pudding. Search our recipes for gluten free mince pies if you don't have any leftovers.
