Sweet and spicy no churn mincemeat ice cream makes the perfect companion to apple pies, mince tarts and so much more – or just enjoy it on its own.
Mincemeat ice cream
This easy no-churn mincemeat ice cream recipe produces a lovely light ice cream with a fruity, spicy flavour that is the perfect complement to so many desserts.
- no churn vanilla ice cream – the easiest recipe for ice cream
- chocolate fridge cake with mincemeat – enjoy this mincemeat chocolate tiffin
- no churn Nutella ice cream – just three ingredients!
I used to make no churn ice cream with condensed milk, but have stopped since discovering this method, which uses an egg. The resulting ice cream is as easy to make, but lighter. It has a far better texture as isn’t as sweet or calorific as the condensed milk version. Do try it!
This mincemeat ice cream produces a complex, layered flavour without the need for dozens of ingredients, because it’s all already there in the mincemeat. (If you are not familiar with this sweet, fruity pie filling, you can read more about here.)
It is delicious served simply, perhaps with amaretti biscuits or shortbread, or a little extra mincemeat on top, or you can use it to dress up all sorts of desserts.
This mincemeat ice cream recipe makes a delicious partner to apple or plum pies, crumbles and strudles, treacle tarts and pecan pies.
Why make mincemeat ice cream
- so easy to make
- deliciously different – you don’t find this flavour at the shops
- complex flavours from few ingredients
- minimal time and effort
No churn mincemeat ice cream ingredients
- Mincemeat – use your favourite
- Double (heavy) cream
- Egg – In the UK, even vulnerable groups can safely eat raw eggs because of strict food safety controls. Elsewhere, check the local advice.
- Sugar – caster – I prefer a golden caster. this recipes uses a little less sugar than some of my other ice creams as the mincemeat also contains sugar.
- Vanilla (optional) – as always, choose real vanilla paste or extract rather than artificial vanilla essence. The strength may vary a lot, so get to know your vanilla and adjust recipes accordingly. Remember you can add more but not remove it, so add it cautiously.
Raw egg recipes
Modern safety standards mean that in the UK, supermarket eggs are safe to eat raw. Just look for the lion safety mark. Official advice states that ‘infants, children, pregnant women and elderly people can now safely eat raw or lightly cooked hen eggs, or foods containing them,’ as long as the eggs have this mark.
Outside the UK, check your local food safety advice.
How to make mincemeat ice cream – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Crack and separate the egg. Whisk the whites to soft peaks in a clean, dry bowl.
Once whisked to soft peaks add a teaspoon of the sugar and carry on whisking. This helps stabilise them whist you get on with the rest of the recipe.
Helen’s Top Tip – How to Whisk Egg Whites Successfully
– It is essential that you have no grease, oil or fat in the bowl with the egg whites or they will not have the airy texture you need.
– Use a scrupulously clean bowl – choose glass, metal or ceramic. Plastic is harder to keep free of grease marks, and cheap plastic bowls can shed bits of plastic when the whisk comes into contact with the sides.
– You must keep the egg yolk separate, so if you are using more than one egg, don’t break them over the mixing bowl! Separate each egg before you add the white to the bowl with the other whites. Crack each into a small bowl first, removing any loose pieces of shell.
– If you break a yolk, set that egg to one side and use it for something else.
– Slightly older eggs whisk better. If you have very freshly laid eggs, leave the whites in a bowl for an hour or two before whisking.
Step Two – Whip the cream into stiff peaks. This can take several minutes, depending how powerful your mixer is.
You need stiff, firm peaks to keep the texture when you add the other ingredients at the next stage, so don’t be impatient.
It is vital that the cream is really well whipped – almost overwhipped. But if you over whisk the cream and it goes a bit grainy bring it back by adding a splash of milk.
Helen’s Fuss Free Tip
Whisk the egg white first, cream second. If you whisk the egg white first, you can then use the same blades to whisk the cream without washing them first. You can’t do this the other way around!
Step Three – Whisk the egg yolk into the cream together with the rest of the sugar and the vanilla. You should now have a smooth, even consistency.
Step Four – Now add the mincemeat. Fold this in very gently so that it is evenly distributed.
Step Five – Now add the egg white to the mixture. Fold it in very gently, trying to avoid knocking the air out. The more air you can retain, the lighter the ice cream.
Step Six – Finally, transfer the mixture to a freezer tub, smooth out evenly and freeze overnight.
Serve topped with a little extra mincemeat and shortbread, or amaretti biscuits.
Enjoy it as an accompaniment to all sorts of desserts. Try it with treacle tart, baked apples or Christmas pudding.
- For a fruitier version, use a little orange or lemon zest instead of the vanilla.
Keeps for six weeks or more in the freezer in an airtight container. Scoopable straight from the freezer, this mincemeat ice cream needs no tempering.
Hints and tips
- The most important thing is to get the cream really well whipped before adding other ingredients. It needs to be close to overwhipped.
- Whip the egg whites before you whip the cream. This avoids the need for washing the blades in between!
Mincemeat is a traditional filling for pies and tarts made of dried vine fruits, spices, sugar and a little hard fat. Traditionally this was shredded suet but today it is generally vegetable shortening. It may also contain grated apple and citrus zest, and there is often a little port or brandy in the mix too. Like jam, it can last a very long time in a sealed jar.
Mincemeat originally contained all of this and some minced meat too, and this practice survived into the early 19th century.
It depends on the mincemeat but in the UK, most commercial mincemeat is suitable for vegans.
Absolutely not. All you need for this mincemeat ice cream recipe is a hand whisk and a freezer.
More easy ice cream recipes
- No churn Crunchie ice cream – packed with chocolate, honey and crushed Crunchie bars!
- Mini Egg ice cream – perfect for Easter!
- Easy Baileys ice cream – a treat for the grown ups
Mincemeat Ice Cream
- 1 egg (separated)
- 150 ml (0.6 cups) double cream (heavy cream)
- 100 g (0.4 cups) mincemeat
- 20 g sugar
- 1 tsp vanilla extract
- Separate the egg. Whisk the white into stiff peaks with a teaspoon of the sugar.1 egg, 20 g sugar
- Whisk the cream into very stiff peaks. You can use the same beaters, with no need to wash them in between.150 ml double cream
- Using a low setting, beat the egg yolk into the cream, along with the vanilla and the remaining sugar.1 tsp vanilla extract
- Gently fold the mincemeat into the cream mixture.100 g mincemeat
- Fold the egg white into the cream mixture very gently, taking care not to knock the air out.
- Gently pack the mincemeat ice cream into a tub and put the lid on. Freeze for several hours before serving straight from the freezer.
StorageKeeps for six weeks or more in the freezer in an airtight container. Scoopable straight from the freezer, this mincemeat ice cream needs no tempering.
Hints and tips
- Whisk the egg white first and make sure you get the cream into stiff peaks before you start to combine the ingredients.
- I use an inexpensive electric hand whisk to make this. You do not need anything fancier.
- You can use a fancy loaf tin to freeze your ice cream only if you are going to serve it the next day. Otherwise avoid this. Although it looks pretty, it can spoil the texture of the ice cream.
- This recipe can easily be doubled to make a litre of ice cream (remember to crack and separate each egg separately). It will, however, take longer to whip and whisk. If you want to make more than a litre, then its probably best to do it in batches, or use a stand mixer.