Christmas ice cream sundae

Christmas ice cream sundae

Serves 10-12

  • 75 g dried blueberries

  • 75 g dried cranberries

  • 100 ml limoncello, plus extra to serve

  • 411 g mincemeat

  • 284 ml double cream

  • 3 tablespoons chopped candied peel

  • 1 pinch ground ginger

  • zest of 2 limes

  • zest and juice of 2 clementines

  • 1 litre good-quality vanilla ice cream

  • 8 meringue nests

  • 1 sprig of fresh mint, leaves picked

Place the first three ingredients in a bowl and leave to soak for 10 minutes. Spoon the mincemeat into a small saucepan and warm it up – keep stirring while it melts and smooths out a little. Take off the heat, add the soaked berries and limoncello and leave to cool.



In a mixing bowl, whip the double cream until it forms soft peaks. Fold in the candied peel, ginger, lime and clementine zest. Spike the cream with a few drops of the clementine juice.



Scoop balls of ice cream into small bowls and top each one with a spoonful of the mincemeat mixture. Put dollops of spiked cream on top and crumble over some pieces of meringue. Keep layering the dessert like this until all the bowls are full or you've used up all the ingredients. Sprinkle with torn mint and serve with a glass of ice-cold limoncello!

Nutritional Information

Christmas ice cream sundae

A fresh take on Christmas pudding

More Christmas recipes >
0 foodies cooked this
If you fancy a change from Christmas pudding this year, give these delicious, fruity sundaes a try
Serves 10-12
35m (plus cooling time)
Super easy
Method

After a big Christmas lunch, this sumptuous sundae is naughty but refreshing. And as an added bonus, it's a doddle to whip up!

Place the first three ingredients in a bowl and leave to soak for 10 minutes. Spoon the mincemeat into a small saucepan and warm it up – keep stirring while it melts and smooths out a little. Take off the heat, add the soaked berries and limoncello and leave to cool.

In a mixing bowl, whip the double cream until it forms soft peaks. Fold in the candied peel, ginger, lime and clementine zest. Spike the cream with a few drops of the clementine juice.

Scoop balls of ice cream into small bowls and top each one with a spoonful of the mincemeat mixture. Put dollops of spiked cream on top and crumble over some pieces of meringue. Keep layering the dessert like this until all the bowls are full or you've used up all the ingredients. Sprinkle with torn mint and serve with a glass of ice-cold limoncello!

Nutritional Information Amount per serving:
  • Calories 637 32%
  • Carbs 75.0g 33%
  • Sugar 73.0g 81%
  • Fat 32.5g 46%
  • Saturates 18.5g 93%
  • Protein 6.8g 15%
Of an adult woman's guideline daily amount

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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