Fruit Mince Ice Cream Loaf

  • Vegetarian Recipe

Preparation time: 10 minutes
Freezing time: 4 hours

Recipe created for us by Martyna the Wholesome Cook

The following recipe uses store-bought low sugar vanilla ice cream but if you prefer you could make your own vanilla ice cream instead to suit your dietary needs. Dairy-free chocolate and milk can also be used in conjunction with dairy-free ice cream.


  • 2 litres quality vanilla ice cream
  • ½ cup Anathoth Farm Fruit Mince (Traditional or Berry)
  • ¼ cup mixed chopped nuts, plus extra
  • 20g dark chocolate, shaved or chopped roughly


  1. Line a loaf tin with waxed baking paper so that it overhangs the long edges by about 2 inches.
  2. Scoop a third of the vanilla ice cream into the loaf tin, pressing gently into the base. Spread half of the Traditional Fruit Mince over the ice cream and sprinkle with half the nuts. Repeat the ice cream layer, followed by Fruit Mince and nuts, spreading mixture into any gaps. Finish by the last layer of ice cream and smooth.
  3. Fold the overhanging baking paper over the ice cream pressing down gently to get rid of any air.
  4. Freeze the loaf for at least 4 hours or overnight.
  5. To serve, place your serving platter in the freezer about an hour before serving to chill. Remove the loaf tin from the freezer and peel back the baking paper. Place the chilled platter upside down on top of the tin and flip to release the loaf from the tin. Peel back and remove paper.
  6. Sprinkle the loaf with shaved chocolate and extra nuts, if using. Slice and serve.

Makes about 16 small or 12 medium sized ice pops. Ingredients are the same as for the Fruit Mince Ice Cream Loaf below, plus ½ cup milk of choice.
  1. Place all ingredients into a high powered blender and process until smooth, about 40 seconds. Pour mixture into ice pop moulds and slide in a paddle pop stick. Freeze for at least 4 hours or overnight.
  2. Remove ice pops from moulds and wrap each tightly in non-stick baking paper to help prevent freezer burn and odour transfer when storing. Store in the freezer for up to 1 month.