Frozen Custard Sundae
Repurpose leftover mince pies and panettone by layering them with no-churn ice cream for a stunning sundae—a delightful way to end your festive feast!
Ingredients
- 300ml fresh custard
- 400ml double cream
- 200ml condensed milk
- 1 tbsp orange liqueur brandy or rum (optional)
- 2 slices panettone
- 3 mince pies crumbled (ensure vegetarian)
- 6 tbsp salted caramel sauce
Instructions
- Whisk the custard, cream, condensed milk and liqueur (if using) together to soft peaks, then scrape this into a freezeproof container. Cover the surface with a sheet of baking parchment, then cover with the lid and freeze until firm, about 8 hrs.
- Roughly tear the panettone into small pieces and toast in a dry pan over a medium-low heat for 3-4 mins, stirring often until golden. Leave to cool.
- Warm the caramel sauce gently in a pan over a low heat. Layer scoops of the frozen custard with the crumbled mince pies, then top with the toasted panettone and warm caramel sauce. Any leftover ice cream will keep frozen for a week.
Notes
Use up leftovers
- The mince pies can be swapped for Christmas cake, pudding or crumbled yule log. Broken biscuits, such as ginger nuts or shortbread, or chopped nuts and chocolate truffles, can be used instead of toasted panettone. Top with chocolate sauce or raspberry coulis, if you like.
Nutrition
Calories: 727kcalCarbohydrates: 58gProtein: 7gFat: 51gSaturated Fat: 31gSodium: 0.7mgFiber: 1gSugar: 46g
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