No-Churn Brandy Butter Ice Cream
8
10 minutes
6 hours
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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