Christmas ice cream sundae

Name: Christmas ice cream sundae
Total time: 35 min
Yield: 10
Ingredients: 75 g dried blueberries; 75 g dried cranberries; 100 ml limoncello plus extra to serve; 400 g mincemeat; 300 ml double cream; 3 tablespoons chopped candied peel; 1 pinch ground ginger; 2 limes; 2 clementines; 1 litre quality vanilla ice cream; 8 meringue nests; 1 sprig of fresh mint

A fresh take on Christmas pudding

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

Serves 10

Cooks In35 minutes plus cooling

DifficultySuper easy

Fruit Christmas Dinner Party Leftovers Puddings & desserts Desserts

Nutrition per serving

Calories 637 32%
Fat 32.5g 46%
Saturates 18.5g 93%
Sugars 73.0g 81%
Protein 6.8g 14%
Carbs 75.0g 29%

Of an adult's reference intake

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Ingredients

75 g dried blueberries
75 g dried cranberries
100 ml limoncello , plus extra to serve
400 g mincemeat
300 ml double cream
3 tablespoons chopped candied peel
1 pinch ground ginger
2 limes
2 clementines
1 litre quality vanilla ice cream
8 meringue nests
1 sprig of fresh mint

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Method

Soak the dried fruit in the limoncello for 10 minutes.
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.
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.
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.
Pick and tear over the mint, then serve with a glass of ice-cold limoncello!