This recipe incorporates all the flavours of Christmas, lightly spiced, rich and creamy – yet completely dairy free. It uses a combination of  dried fruit and fresh apple to create a soft textured vegan ice cream. Perfect as an alternative to Christmas pudding. To save time you could replace the mincemeat ingredients with shop bought mincemeat.

Mincemeat Ice Cream


Difficulty – Easy

Time – 15 mins preparation plus freezing time

Serves – 8

What’s good about it?

Goji berries are a great immune boosting fruit. Packed with vitamin C, vitamin A and antioxidants plus zinc which are all important for supporting immune health. Great as a snack or added to desserts and raw cookies.


  1. To make the mincemeat mixture place all the ingredients in a large bowl and stir well.
  2. Place the cashew nuts, xylitol, vanilla, coconut milk, coconut oil  in a high speed blender and blender until smooth and creamy.
  3. Add the mincemeat and pulse briefly to break the mixture up slightly. Pour the mixture into an ice cream maker and follow the machine instructions.
  4. Alternatively pour the mixture into a freezer proof shallow proof container and freeze for 1-2 hours. Break it up to remove any ice crystals then return to the freezer
  5. Remove from the freezer 15-20 minutes before serving to soften slightly.

Did you Know?

You could use coconut kefir to replace the coconut milk for a dose of beneficial bacteria. Adding the coconut oil keeps the texture wonderfully smooth when it freezes.


Serves 8

  • Juice and zest of 1 orange
  • 1 finely chopped apple
  • 125g mixed dried fruit
  • 75g goji berries
  • 2tsp ground cinnamon
  • 1/2  tsp ground ginger
  • 2tbsp coconut syrup

Ice Cream base

  • 180g cashew nuts
  • 60g xylitol
  • 1tbsp vanilla extract
  • 700ml full fat canned coconut milk
  • 30g coconut oil, melted