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
Print this recipe
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

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 637
    32%
  • Carbs 75.0g
    29%
  • Sugar 73.0g 81%
  • Fat 32.5g 46%
  • Saturates 18.5g 93%
  • Protein 6.8g 15%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

Close

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

Show/hide comments

comments powered by Disqus

  • 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