Mince pie ice cream sandwiches
- November 2022
- Serves 6
- Hands-on time 20 min, plus freezing
Looking for an easy but impressive Christmas dessert? Mince pie ice cream sandwiches, served in golden brioche, tick all the right boxes. Make the gelato ahead of time, then assemble the sandwiches on the day.
Get organised for the festive season with more make-ahead Christmas desserts.
- 29.7g (9.7g saturated)
- 65.5g (32g sugars)
- 900ml tub good quality vanilla ice cream (or gelato)
- 6 good quality mince pies
- Finely grated zest 1 orange
- 6 brioche buns
- Icing sugar to dust (optional)
- Take the ice cream out of the freezer. Break off the tops of the mince pies and scoop out the filling (reserving the pastry). Put the mince pie filling and orange zest in a large mixing bowl.
- As soon as the ice cream is slightly soft, start scooping it out of the tub and into the mixing bowl. Start mashing and mixing the ice cream to incorporate the mincemeat and orange zest until it’s evenly combined.
- Break the reserved pastry cases and lids into little chunks, then fold these into the ice cream using a metal spoon. You may not need all the pastry, depending on how pastry-heavy the pies you’ve bought are. Cover the bowl and put in the freezer until ready to serve.
- When ready to serve, take the ice cream out of the freezer and allow to soften for 10 minutes. Meanwhile, heat the grill to medium. Slice the brioche buns in half and lightly toast the cut sides. Add 2 scoops of ice cream to the base of each bun, then put the lid on top and gently squeeze to flatten them and fill the sandwich. Dust with icing sugar if you like.
The mince pie gelato can be made up to 3 months in advance and kept in the freezer.
Work quickly when mixing the mince pies into the gelato – you want it to be soft enough to work with, but you need to get it back in the freezer before it melts completely.
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