Mince pie ice cream sandwiches

Mince pie ice cream sandwiches

The Sugar Hit!
12 pies (6 ice cream sandwiches)
Chris Middleton

I hated mince pies with a passion until about 3 years ago. They just creeped me out – why is the pastry so weird and greasy? How can they be stored at room temperature for so long without going mouldy? Why is there MINCE in the name? My problem was that I was eating store-bought mince pies which, to this day, I still despise. But the homemade mince pie is a different story. Buttery pastry, fruity, boozy-rich filling, and a short window in which to eat them are the hallmarks of a good mince pie. There’s only one way to improve them: stuff them with ice cream.


Quantity Ingredient


Quantity Ingredient
100g frozen cranberries
50g butter
60ml pedro ximinez sherry
1 vanilla bean, split lengthways and seeds scraped
115g brown sugar
150g mixed dried fruit
110g dried pitted prunes, chopped
1 teaspoon ground cinnamon


Quantity Ingredient
300g plain flour
60g icing sugar
pinch salt
115g butter, cold

To serve

Quantity Ingredient
ice cream, (vanilla or eggnog flavour would be good)


  1. For the filling, put all the ingredients in a large saucepan over medium–low heat and bring to the boil. Cook for a few minutes, stirring regularly, until the cranberries are cooked through and easily smushed against the side of the pan. Smush up some of the cranberries, then turn off the heat and set aside to cool completely. Alternatively, leave to cool in the refrigerator overnight.
  2. For the pastry, put the flour, icing sugar and salt in a food processor and blitz to get rid of any lumps. Cut the butter into cubes, add it to the flour mixture and pulse until the mixture looks like breadcrumbs. Finally, add the egg and pulse until the mixture starts to clump together. Turn the mixture out onto a piece of plastic wrap, press it into a disc, wrap it up and refrigerate for at least 30 minutes or overnight.
  3. Preheat the oven to 180°C and line two baking trays with baking paper.
  4. On a lightly floured work surface, roll the dough out to about 5 mm thick. Cut out 24 rounds of pastry using a 7 cm cutter. Put half the rounds on the lined baking trays. Put just under a tablespoon of filling onto each round. Cut a small star out of half the remaining rounds and stick on top of the others. Use the rounds to top the pies and then bake for 15–20 minutes or until golden brown and cooked through. Leave to cool completely on the trays. To serve, flip one of the pies over and wodge on a generous scoop of ice cream. Top with another pie, right-way up, and press them gently together to make an ice cream sandwich.
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