No-Churn Brandy Butter Ice Cream
8
10 minutes
A rich, creamy, and indulgent festive dessert designed as a luxurious, ready-to-eat alternative to traditional hard sauce for warm Christmas puddings and mince pies.
Ingredients
400ml Double cream
300ml Condensed milk
150g Thursday Cottage Brandy Butter
1tbsp Vanilla extract
60g Crushed shortbread
40g Candied peel
Directions
Whip the double cream to soft peaks
Whisk in condensed milk and vanilla extract until just combined
Fold in Thursday Cottage Brandy Butter, crushed shortbread, and candied peel
Line a loaf tin or sandwich box with clingfilm and transfer the mixture, smoothing the top with the back of a spoon.
Cover with an extra piece of clingfilm and freeze for at least 6 hours (preferably overnight).
Scoop and serve with mince pies or Christmas pud.
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