Mince Pie Flavoured Non Churn Ice cream Parfait
1 tin condensed milk 397g sized tin
500 ml double cream cold
1/2 tsp vanilla (optional)
Jar of mincemeat 411g sized jar
2 Clementines plus 1 more for finishing
1 mince pie chopped to sprinkle on top (optional)
Place the juice of the clementines and the mince pie filling into a small sauce pan and melt gently.
Once melted leave to cool for 10 minutes.
In a large bowl whisk the double cream, condensed milk and vanilla extract on medium speed until thickened to the point it holds soft peaks.
Fold the mince pie filling into the whipped cream and stir together.
Pour the mixture into a 2lb loaf tin lined with a double sheet of cling film.
Place in the freezer over night.
For the topping, take 4 mince pies and using a Sharpe knife chop un into crumbs.
When you’re ready to serve, remove the dessert from the freezer and leave upside down on your serving plate for 10 minutes to soften, then it should easily lift out.
Lift the cling film off and scatter the chopped mince pies over the top.
Zest the last remaining clementine over the top of the dessert.
Bring to the table and cut into slices.