Custard and mince pie ice cream sandwiches



Can I get a hooray for summer holidays? Sunshine, family time and of course delicious food are all on the menu for the next few weeks, and I can’t wait! Christmas is the perfect excuse to indulge a little, and I was thrilled when Ultra Mel asked me to put together a festive recipe using their vanilla custard.



We all know the delicious taste of Ultra Mel custard as an accompaniment to our favourite puds, but I was excited to use it as the star ingredient in this dessert. I decided to use the custard as a base for a creamy, mince pie flavoured ice cream – it’s super easy as the custard part is all done for you! The ice cream is then sandwiched together between two lightly spiced gingerbread biscuits and drizzled with white chocolate. It’s a decadent treat with all the Christmas flavours, scrumptious!



You can make these custard and mince pie ice cream sandwiches ahead of time and keep them in your freezer as a festive braai dessert or a summer afternoon treat, or why not grab the kids or a couple of friends and have a fun time assembling them together! (After all – together, life is sweeter.) Either way, I’m sure they’ll be a hit.



Look out for the limited edition festive Ultra Mel packs in store now, and stock up for Christmas! I’d love to hear what you think of my creation and your favourite way to enjoy your Ultra Mel.



Cook’s notes:

  • If you don’t have the right sized cutter for the cookies simply use a glass or small bowl of a similar size to cut them out.
  • Before assembling the ice cream sandwiches pair similar sized cookies together ready to be filled. Pop a large dish or tray in the freezer and pop the filled ice cream sandwiches in it as you go to prevent a melting mess!
  • Use sheets of baking paper to separate the ice cream sandwiches in the freezer to prevent them from sticking together.



For the custard ice cream:

  • 500ml (2 cups) cream
  • 10ml (2 tsp) vanilla extract
  • 125ml (½ cup) icing sugar
  • 1 litre (4 cups) Ultra Mel Vanilla Flavoured Custard
  • 200ml fruit mince meat

For the gingerbread cookies:

  • 120g butter, softened
  • 125ml (½ cup) castor sugar
  • 1 large egg
  • 15ml (1 tbsp) golden syrup
  • 5ml (1 tsp) vanilla extract
  • 375ml (1½ cups) plain flour
  • 5ml (1 tsp) baking  powder
  • 1,25ml (¼ tsp) salt
  • 10ml (2 tsp) ginger
  • extra flour for dusting
  • 7-8cm circle cutter
  • 75g white chocolate, melted
  • ground pistachios, for decorating
  • edible glitter, to serve (optional)

1.) To make the ice cream whisk the cream until stiff. Add the vanilla extract and sift in the icing sugar. Mix again to combine.

2.) Add the Ultra Mel Custard and whisk until evenly combined. Fold the fruit mince into the mixture until evenly dispersed.

3.) Pour the mixture into an ice cream machine and churn as per the manufacturer’s instructions. Tip the mixture into a freezer proof container and freeze overnight or until solid.
Note: if you don’t have any ice cream maker simply pour the mixture into a container and pop into the freezer. Stir the mixture every 30-60 minutes until thick, then freeze overnight.

4.) To make the cookies cream
butter and sugar together until fluffy and combined. Mix in the egg, golden syrup and vanilla extract.

5.) Add the
flour, baking powder, salt and ginger. Mix until everything comes together into a dough. Shape the dough into a disc, wrap and refrigerate for at least an hour.

6.) Preheat the oven to 180ºC and line a baking tray with baking paper. Dust the work surface lightly with flour. Roll the chilled dough out to a thickness of 3-4mm. Cut out circles and arrange on the baking tray, you will probably need to bake the cookies in batches. Bake the cookies for 8-10 minutes until golden. Transfer to a cooling rack and leave to cool completely.

7.) Remove the ice cream from the freezer and allow to stand at room temperature for a few minutes to soften slightly. Place a heaped tablespoon of ice cream onto a cookie. Place another cookie on top and very gently squeeze them together. Use the back of a teaspoon to neaten the edges. Pop the ice cream sandwiches back in the freezer as you go.

8.) Once the ice cream sandwiches are all assembled drizzle with melted white chocolate and sprinkle with ground pistachios and edible glitter. Serve immediately or store in the freezer to enjoy later. Store the leftover ice cream in the freezer.

Sponsored collaboration with Ultra Mel.


3 thoughts on “Custard and mince pie ice cream sandwiches

  1. These are a fantastic idea! I’d much rather have this variation of a mince pie than a traditional one. Thanks for sharing with us as always, and hope you have a joyful Christmas which creates plenty of happy memories!


    Liked by 1 person

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