No-Churn Christmas Fruit Mince Ice Cream

Four scoops of Fruit Mince Ice Cream in a glass bowl, sitting on a small white plate, with a silver spoon on the edge.

Homemade Fruit Mince Ice Cream is certain to become a regular part of your Christmas menu. This easily made, no-churn ice cream requires minimal effort but will provide maximum, flavour-filled reward. The ice cream is luxuriously smooth and creamy, and with our Homemade Fruit Mince folded through adding rich, festive spices and tender mixed fruit, it is a guaranteed crowd pleaser. In fact, this ice cream may become a permanent addition to your festive menu as it has with mine.

Course Dessert

Cuisine International

Prep Time 10

Chill Time 6

Total Time 6 10

Servings people

Calories 728kcal

Author Alexandra Cook - It's Not Complicated Recipes

Ingredients

395 g (14 oz) can of condensed milk
600 ml (2 ½ cups) heavy whipping/thickened cream See Note 1
2 teaspoon vanilla extract
2 teaspoon orange zest
1 ½ cups fruit mince meat – I use homemade, but store bought is fine. See Note 2

Instructions

To a large bowl, add the cream and condensed milk.
Using electric hand beaters, whip until the mixture has thickened and soft peaks form.
Add in the vanilla extract, orange zest and fruit mince and gently fold through using a spatula until evenly combined.
Add to a 20 x 20 cm (8 x 8 inch) square dish and freeze for a minimum of six hours or overnight.

Notes

Cream: for a creamy texture and best flavour, use full-fat cream. Thickened/heavy whipping cream should have a minimum 35% fat content.
Fruit mince meat: I use my Homemade Fruit Mince. Store bought can be used, but make sure it is vegetarian and tastes delicious. You may wish to jazz up store bought with some additional warm spices if required. This is one of the few occasions where a volume measurement is more accurate than weight.
Storage: keep in an air tight container or covered dish in the freezer for up to one week. After this time, the flavour and texture will not be as ideal.

Nutrition