Go to all recipes
Mince pie ice cream terrine

Mince pie ice cream terrine


Here’s a delicious new way to enjoy mince pies. This terrine is easy to prep, then all you have to do is chill!

  • Feeds 10 Feeds 10
  • Ready in 35 minutes

Each serving contains

  • Energy
    1329kj 318kcal
  • Fat
    Med 26%
  • Saturates
    High 53%
  • Sugar
    High 31%
  • Salt
    Low 2%

% of adult’s reference intake | Carbohydrates per serving : 34g

Bring Co-op to your front door

Big Bag Option


  • 2 x 500ml tubs Co-op Irresistible clotted cream vanilla ice cream
  • 4 Co-op mince pies, crumbled
  • 150g Co-op raspberries
  • 50g Co-op sweetened dried cranberries
  • 40g Co-op Fairtrade dark chocolate
  • 8 holly leaves (as flat as possible), washed well, to use as moulds


  1. Line a 900g loaf tin with cling film, letting the excess hang over the sides
  2. Take the ice cream out of the freezer
  3. Allow it to soften just enough for you to scoop it into a bowl
  4. Working quickly, mash the ice cream with a fork, then fold in the crumbled mince pies, most of the raspberries and the cranberries (it will still be very stiff at this point)
  5. Spoon into the tin, flatten and level with the back of the spoon
  6. Fold over the excess cling film and freeze for 3-4 hours or overnight if time
  7. For the leaf decorations, melt a third of the chocolate in a heatproof bowl over a pan of simmering water, stirring until smooth
  8. Brush it onto the underside of each holly leaf, then chill until set (about 1 hour)
  9. Repeat to add two more layers of chocolate, chilling to set after each one
  10. Peel away the holly leaves
  11. Remove the terrine from the freezer 10 mins before serving
  12. Turn out onto a chilled plate and decorate with the reserved raspberries and chocolate leaves