• 300ml fresh custard
  • 400ml double cream
  • 200ml condensed milk
  • 1 tbsp orange liqueur, brandy or rum (optional)
  • 2 slices panettone
  • 3 mince pies, crumbled (ensure vegetarian)
  • 6 tbsp salted caramel sauce


  • STEP 1

    Whisk the custard, cream, condensed milk and liqueur (if using) together to soft peaks, then scrape this into a freezerproof container. Cover the surface with a sheet of baking parchment, then cover with the lid and freeze until firm, about 8 hrs.

  • STEP 2

    Roughly tear the panettone into small pieces and toast in a dry pan over a medium-low heat for 3-4 mins, stirring often until golden. Leave to cool.

  • STEP 3

    Warm the caramel sauce gently in a pan over a low heat. Layer scoops of the frozen custard with the crumbled mince pies, then top with the toasted panettone and warm caramel sauce. Any leftover ice cream will keep frozen for a week.

Recipe tip

Use up leftovers
The mince pies can be swapped for Christmas cake, pudding or crumbled yule log. Broken biscuits, such as ginger nuts or shortbread, or chopped nuts and chocolate truffles, can be used instead of toasted panettone. Top with chocolate sauce or raspberry coulis, if you like.

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating