Jamie drizzling honey on top of a fig tart

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Ice cream sundae recipe

Christmas ice cream sundae

A fresh take on Christmas pudding

Ice cream sundae recipe

35 mins plus cooling
Super easy

serves 10

About the recipe

If you fancy a change from Christmas pudding this year, give these delicious, fruity sundaes a try.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Protein

g

Carbs

of an adult’s reference intake


Ingredients

75g dried blueberries

75g dried cranberries

100ml limoncello, plus extra to serve

400g quality mincemeat

300ml double cream

3 tablespoons chopped candied peel

1 pinch of ground ginger

2 limes

2 clementines

1 litre quality vanilla ice cream

8 meringue nests

1 sprig of fresh mint

Method

  1. Soak the dried fruit in the limoncello for 10 minutes.
  2. Spoon the mincemeat into a pan and warm it up – keep stirring while it melts and smooths out a little. Take off the heat, add the soaked berries and limoncello, then leave to cool.
  3. Whip the double cream to soft peaks. Fold in the candied peel and ginger, then finely grate in the lime and clementine zest. Spike the cream with a few drops of the clementine juice.
  4. Scoop balls of ice cream into serving bowls and top each with a spoonful of the mincemeat mixture. Top with dollops of cream, then crumble over the meringue. Keep layering until all the bowls are full or you’ve used up all the ingredients.
  5. Pick and tear over the mint, then serve with a glass of ice-cold limoncello!

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