Homemade Fruit Mince Ice Cream is sure to earn a spot on your Christmas menu. This simple no‑churn ice cream takes minimal effort but delivers maximum festive flavour. The result is luxuriously smooth and creamy, with rich spices and tender mixed fruit from homemade fruit mince folded through — a guaranteed crowd pleaser and a welcome addition to any holiday spread.
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Why You’ll Love This Recipe:
- You don’t need an ice cream maker.
- The ice cream is smooth, rich and creamy, with fragrant seasonal spices and the perfect amount of fruit mince folded through.
- It is extremely easy to make — follow the steps and you’ll have reliable results even if you’ve never made ice cream before.
- It adds a delightful festive touch to holiday meals.
- In warmer climates, this cold dessert is a refreshing alternative to hot Christmas treats — spiced fruit and cold creamy ice cream are a lovely combination.
- It must be prepared ahead, which is a helpful advantage when entertaining.
- Homemade ice cream feels like a luxury yet is straightforward and always popular.
Recipe inspiration: I make several batches of my Homemade Fruit Mince at Christmas and use it in many recipes. It’s essential in my fruit mince pies and works beautifully in bars, pinwheels and this ice cream.
Ingredients and Substitutions:
Please see the recipe card further down for exact ingredient quantities and the full method.
- Condensed milk — use sweetened condensed milk, not evaporated milk. It adds sweetness and helps keep the ice cream soft and creamy.
- Heavy whipping / thickened cream — choose cream with at least 35% milk fat for a silky texture; higher fat freezes less hard than lower-fat cream.
- Vanilla extract — use pure vanilla extract for the best flavour.
- Orange zest — adds a bright citrus lift.
- Fruit mince — homemade fruit mince gives the most flavour, but a good-quality store-bought variety works too.
Variations:
Chocolate chips — fold in a small amount for chocolate lovers.
Extra spices — if store-bought fruit mince is mild, add a pinch of cinnamon or your favourite warming spices to boost flavour.
How To Make Christmas Ice Cream:
Please see the recipe card further down for exact quantities and the full method.
1 – Whip the ice cream base: Add the cream and condensed milk to a large bowl. Using electric hand beaters, whip until the mixture thickens and soft peaks form.
2 – Fold in the mix-ins: Add vanilla, orange zest and fruit mince, then gently fold with a spatula until evenly combined.
3 – Pour into your dish: Transfer the mixture to a shallow baking dish (I use an 8 x 8 inch / 20 x 20 cm square tin).
4 – Freeze: Smooth the surface, cover and freeze for at least six hours or overnight.
Hint: Fold the fruit mince in gently to preserve the airiness of the whipped base. Over‑mixing will knock the air out and make the texture heavier.
Tips for Success, Storage and FAQs:
For best texture and flavour, store in an airtight freezer-safe container for up to one week. To reduce ice crystals, press a sheet of cling wrap directly onto the surface before sealing.
Because fruit mince often contains alcohol, the ice cream won’t freeze rock-hard. It can usually be served straight from the freezer, though you can leave it a few minutes at room temperature if you prefer a slightly softer scoop.
Top Tip:
Use good-quality, full‑fat condensed milk and cream. Lower-fat alternatives tend to produce icier results and a less creamy mouthfeel.
Serving Suggestions:
This ice cream pairs well with many treats. Ideas include:
- Serve a scoop atop warm oat flour waffles for a festive breakfast treat.
- Enjoy with gluten‑free shortbread cookies for a simple dessert.
- Pair with cinnamon sugar puff pastry pinwheels for a sweet, spiced combination.
- Serve alongside a warm slice of apple tea cake for contrast between hot and cold.
I hope you try this no‑churn Fruit Mince Ice Cream — you’ll be surprised how little effort creates such a rich, creamy dessert. Ice cream isn’t just for summer; with festive flavours like this it’s wonderful any time of year.
Alex xx
More Delicious Recipes For You To Try:
-
No-Churn Vanilla Ice Cream
-
No-Churn Lime Ice Cream
-
Quick and Easy Lemon Ice Cream
-
No-Churn Orange Ice Cream
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No-Churn Christmas Fruit Mince Ice Cream
Please note:
For accuracy, when weights are provided we recommend weighing ingredients. All oven temperatures listed (if any) are for fan‑forced ovens.
Ingredients
- 395 g (14 oz) can sweetened condensed milk
- 600 ml (2 ½ cups) heavy whipping / thickened cream
- 2 teaspoon vanilla extract
- 2 teaspoon orange zest
- 1 ½ cups fruit mince meat — homemade or good-quality store bought
Instructions
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Place the cream and condensed milk in a large bowl. Using electric hand beaters, whip until thickened and soft peaks form.
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Fold in the vanilla extract, orange zest and fruit mince gently with a spatula until combined.
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Transfer to a 20 x 20 cm (8 x 8 inch) dish, cover and freeze for at least six hours or overnight.
Notes
- Cream: Use full‑fat heavy whipping or thickened cream (minimum 35% fat) for the creamiest texture.
- Fruit mince meat: Homemade fruit mince delivers the best flavour, but store-bought is fine — check the taste and consider adding warm spices if needed. On this recipe a volume measurement is more convenient than weight.
- Storage: Keep in an airtight container in the freezer for up to one week for best flavour and texture.
Nutrition Estimate:
Nutritional Disclaimer:
The nutrition information is an estimate only and may vary with ingredient brands and substitutions. For precise values, calculate using the specific products you use.