Ice cream cakes were a desert of the 1980s as were arctic rolls and Viennetta ice cream. I hadn’t eaten an ice cream cake since  then so I decided to develop a Christmas celebration  ice cream cake using one of my favourite Christmas treats homemade sweet mincemeat. Mincemeat is usually made with suet but I use  butter which makes it a vegetarian recipe, if you prefer to you may use a vegan butter. The mincemeat is also perfect for folding into yoghurt or into whipped cream to serve with Christmas pudding or mince pies.
If you wish you can simply make sweet mincemeat ice cream by folding in the mincemeat into the ice cream and serving.

You will need
21cm, 8 in  loose bottom cake tin
Size 2 piping nozzle, tip
9-10 inch cake board

For the mincemeat
2 medium sized                                                                           
chopped tart apples such as Bramley, around 150g when peeled and cored
50g dried cranberries, chopped
50g dried cherries
100g rasins
150g sultanas
25g Californian  pre soaked prunes chopped small
150g light brown sugar
30g butter
150ml cider
Zest and juice of an orange and a lemon
1 teaspoon mixed spice
1/2 teaspoon cinnamon
1/2 teaspoon freshly
grated nutmeg
3 tablespoons brandy
3 tablespoons orange liqueur, or 6 tablespoons freshly squeezed orange juice if  you prefer not to use alcohol.


METHOD​

To make the mincemeat
1 Peel and grate the apples and place in a large pan with the brown sugar, cider, zest and juice of the orange and lemon.Stir well and place on a medium heat. Gradually bring to the boil, stirring frequently until the apples are soft.
2 Add the butter, dried fruits and spices to the pan, stir well and simmer until thickened (30-40 minutes).
3 Remove from the heat and allow to cool completely. Once cool stir in the brandy and the orange liqueur, or the orange juice.
4 The mincemeat can be packed into jars or into fridge containers until needed


For the cake
1 round panettone
1 litre good quality ice cream
4 -6 tablespoons mincemeat
6 tablespoons orange liqueur
6 tablespoons brandy
If you do not wish to use alcohol use the same of freshly squeezed orange juice


To decorate

500ml double cream
1 tablespoon icing sugar
2 tablespoons orange liqueur
Dried orange slices to decorate or decorate with items of your choice
 
To assemble the cake

1. Allow the ice cream to soften a little
2. Whilst the ice cream is softening cut the round bottom from the panettone then slice the remaining into 4 thick slices.
3. Place the brandy and orange liqueur in a shallow dish and dip the round base of the panettone on both sides and place in the base of the cake tin.
4. Dip a slice of the panettone on both sides in the shallow dish and fit on the inside of the cake tin to form a side of the cake with the curved part of the slice uppermost, repeat with 2 more slices  and a 4th if needed so that the cake sides are formed, press the pieces firmly into the sides of the tin.
5. Place the ice cream in a mixing bowl and break  up a little then fold in the mincemeat until it is evenly distributed. Quickly spoon the ice cream into the middle of the cake and smooth the top.
6. Carefully trim the curved pieces of panettone level with top of the cake tin and place these on the top of the ice cream with the curved edges against the side of the tin as they fit well this way.
7. Place a round of greaseproof paper on the top of the cake then add a tea plate on top and weight down with a heavy weight, 2 tins of beans work well or similar. Place in the freezer for  2 hours to firm up.
8. Place the cream and icing sugar in a bowl and beat until  it is holds its shape. Fold in the orange liqueur and beat a little more if it slackens.
9. Remove the cake from the cake tin and place on the cake board, spread cream around the sides  and top then smooth. Pipe rosettes around the top.
10. If the cake is to be eaten straight away, place in the freezer for 30 minutes to firm up the ice cream then  remove and decorate with orange slices or decorations of your own choice.
11. If not eating straight away open freeze the cake and after 2 hours place in a box or cling wrap until needed. When needed un wrap the cake whilst frozen then defrost the for  2 hours before adding the final decoration.

This cake may be kept frozen for 4 weeks but once defrosted must be eaten and not re frozen.