Mincemeat Ice Cream


I know. Your initial impression of ice cream with mincemeat may not be favorable. But this isn’t the suet and minced meat type of olden days mincemeat. This is a glorious mixture of spiced apples, raisins, and pecans – mixed into ice cream.

Last Thanksgiving I made the ubiquitous pumpkin pie, a favorite of my family, and served it with this mincemeat ice cream. And it was a sublime pairing. There are no photos, because I’ve learned that food blogging can’t really happen during special meals! But I did want to share the recipe, which originally came from Bon Appetit.

The recipe is for a custard-style ice cream plus the mincemeat that is folded into the prepared ice cream.

This year, for the sake of time, I purchased a gallon of high-quality vanilla bean ice cream, made the mincemeat per this recipe, and folded it into the softened ice cream. You can do it all from scratch like I did last year, or cheat like I did this year.

I purchased a pumpkin pie for the purpose of photographing this ice cream, because this year I have other dessert plans for Thanksgiving. You know me – so much food, so little time… but I did want to share this spectacular recipe.

Mincemeat Ice Cream
Bon Appetit recipe, slightly adapted
printable recipe below

Ice cream:
2 cups heavy whipping cream
2 cups whole milk
1 vanilla bean, split lengthwise
10 large egg yolks
1 1/2 cups sugar

2 Golden Delicious apples (about 1 1/3 pounds), peeled, cored, cut into 1/2” cubes
1 1/2 cups raisins
1 cup pecans, toasted, chopped
3/4 cup white sugar
2/3 cup apple cider
1/4 cup Calvados (apple brandy)
1/4 cup (1/2 stick) unsalted butter
Juice of one lemon
1 cinnamon stick
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves

To make the ice cream, mix cream and milk in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer; remove from heat.

Whisk yolks and sugar in large bowl to blend. Gradually whisk hot cream mixture into yolk mixture. Return mixture to saucepan. Stir over medium heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes. Strain custard into bowl. Cover; chill until cold, about 4 hours.

To prepare the mincemeat, bring all 13 ingredients to boil in heavy large saucepan.

Reduce heat to medium and cook until almost all liquid is absorbed, stirring frequently, about 15 minutes. Discard cinnamon stick.

Transfer mixture to bowl; refrigerate until cold, about 2 hours.

Process custard in ice cream maker. Transfer ice cream to bowl. Fold in 3 cups cold mincemeat. Cover and freeze until firm, about 4 hours. I you’re using a gallon of purchased ice cream, use all of the mincemeat, which measures 3 cups.

The mince meat could be made with pears as well if they were firm.

Just for fun, I combined some of the cider and brown sugar bourbon I used in the mincemeat and reduced to a syrup, then poured it warm over the ice cream on the pumpkin pie.

I have the worst time photographing ice cream, but I can guarantee that if you love apple pie filling, you will love this recipe.

It is so good by itself, but especially good with pumpkin pie!

Happy Thanksgiving to everybody!



63 thoughts on “Mincemeat Ice Cream

  1. Last night, just before bed, I decided that this would be the year to make mincemeat. I plan to make my grandmothers… with suet… but also a vegetarian version. The latter version will be perfect for your ice cream! And, just so that you know, my initial impression was, “Yum!“ 😊

    • Oh, funny! I’ve never had the real stuff, but I’ve always wanted to try a real mincemeat pie. A little suet doesn’t bother me…. The comments have been coming slowly so I think the initial impression of mincemeat to most people is not yum!!!

      • I think you are right, Mimi. Most people don’t love — or even tolerate — mincemeat, but it is fabulous! By the way, I know I got a stovetop smoker for Christmas. We had to get a different kind, because the one you have is not recommended for ceramic cooktops. I’m not allowed to have it until Christmas, but I look forward to smoking some fish over the holidays…

      • Well, the name is scary, right?!! So glad you got a smoker. I know nothing about ceramic cooktops, so smart that you looked into that. Start buying fish!!! Happy Thanksgiving!

  2. Now, who could resist this lovely ice cream?

    I have never put mincemeat in ice cream but have put sweet spices (cinnamon, cardamom, etc) which makes a lovely mouthful. But I have put mincemeat on ice cream.

    I make my own mincemeat and I just know it would be lovely in the ice cream. I will cheat and use commercial ice cream!! :))

    Enjoy your Thanksgiving celebrations!!

    • Thank you Mary. I never would have thought of it before I came across this recipe. I used allspice instead of cloves, but didn’t think about cardamom, which really is an incredible spice. Have a lovely Thanksgiving yourself!

    • Exactly! I guess I’d forgotten that I’d have a mini mincemeat pie during high tea in London once, but that’s the only time. This seemed way better, and sure goes well in ice cream!

  3. Kisses to you! I just bought an old copy of Nigella’s Christmas book to get the mincemeat tart recipe. Trading in the crust for creaminess sounds fabulous. I hope our Total Wine has that brown sugar bourbon. Yum!

  4. Ha ha, I know what you mean Mimi when you say that food blogging can’t really happen during special meals. I added a twist to some roast potatoes one Christmas with fresh rosemary and pinenuts and was about to take some photogrpahs when I could feel the unhappy stares of hungry guests! So I shelved that. This is a delicious recipe. I love mincemeat, but in ice cream? Genius!

    • Well it wasn’t my idea, but I’m really glad I tried it. If there weren’t so many more options for a special dessert, I’d have made it again, but not just for the blog! Yes, usually people don’t appreciate waiting to eat, or being hand models!!!

  5. Mimi, your recipe catapulted me back to my Grandma’s holiday meals. Her mincemeat pies were the ol’ fashioned kind with suet et al, but I looked forward to a slice with a scoop of ice cream every year. How cool to combine both! Loved your “quick fix” tips, too. (Also loved your brown sugar bourbon reduction.) If it’s any consolation, don’t beat yourself up about ice cream photos — they looked tasty to me. Back in my food industry days, the “expert” photographer used Crisco in place of ice cream, which didn’t melt as fast under the lights. (I was in charge of dishes, utensils, and background ambience.) Who knew?! I applaud you for using the real deal. Happy Thanksgiving, my friend!

    • Glad to help with your food and holiday memories! You’ll have to write about your food industry days. I had no idea, unless somehow I missed it! I’ve read about crisco and using elmer’s glue… ew. Happy a wonderful Thanksgiving!

  6. Thank you for sharing this recipe! I was just thinking tonight about making some ice cream, and this seems so interesting. But then, when you said it pairs well with pumpkin pie – my favorite food on the planet – I’ve got to try this!

    • Pumpkin pie is pretty spectacular. The combination was a big hit last Thanksgiving. I made it again just for the blog, in order to share the recipe, but we enjoyed it once again. I am making a pumpkin cream pie with a ginger snap crust for T-day this week. Hopefully that’s good, too. Happy Thanksgiving!

  7. The title of this ice cream is very unusual, I have to say and it makes us turn our noses away from this recipe, but after looking over the ingredients, this ice cream sounds AMAZING! What a delicious idea!!! I will have to try it!

    • I know. Sounds awful! But wow, it’s really good. I’d make it again for Thanksgiving but I wanted to try something new.

  8. Oh, I do love a good mincemeat pie and haven’t had any for a while. But, I also love good ice cream, so your recipe is brilliant especially the part about using premade ice cream. Thanks for this great holiday dessert idea.

    • You are so welcome. It’s really good! And, a bit different! I just wouldn’t tell people it’s mincemeat, I’d call it apple pie ice cream!

  9. Oh, this sounds fantastic, Mimi! Mincemeat is a funny thing. As a kid (and honestly well into my adult years) I thought mincemeat was some sort of vaguely meat-like substance. But then I came to my senses and realized that mincemeat is everything I love in one recipe! Take that and fold it into vanilla bean ice cream, though? This is practically the best holiday dessert ever! No need for the pumpkin pie…just a bowl of this ice cream for me. :-)

    • I know. The name says it all. Or so we thought. I’m glad we both wised up. This is pretty incredible stuff. And I don’t like nuts in ice cream, but it works! Happy Thanksgiving David!

  10. I always buy mincemeat pies at Christmas but so far I have never made them. It is something I tried in the UK for the first time and I fell in love with them at first sight. I find your ice cream really intriguing.. an elegant ice cream indeed infused with wonderful flavours!

  11. I really love warm flavors in ice cream. Love! And this perfectly fits the bill. What a lovely recipe, Mimi. I wish you and yours a very happy Thanksgiving! :-)

  12. Yeah, we learned a long time ago to NEVER try to take photos during a company meal. Just doesn’t work. Anyway, this is a fun recipe — neat ingredients. Thanks.

  13. Sounds delicious to me! Especially paired with pumpkin pie! A friend is making her “famous” mincemeat pie for a holiday luncheon next month, so I’m anxious to try the real deal, too! Have a wonderful Thanksgiving, Mimi!

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