Gluten Free Mince Pie Ice Cream
- Serves:
- 6
- Course:
- Dessert
- Prep:
- 15 mins
- Cook:
- 15 mins
- Total time:
- 30 mins
Just when you thought you can’t beat a mince pie, we decided to pop it into ice-cream. If you want you can also do this with brownies, lemon meringue pie or even leftover Christmas pudding.
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
Nutritional Information
-
Calories (per serving)
678.9kcal -
Protein (per serving)
4.5g -
Carbohydrate (per serving)
37.8g -
Sugars (per serving)
24.9g -
Fat (per serving)
56.2g -
Fibre (per serving)
0.6g
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*
* Check Coeliac UK's 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.