No-churn clementine ice cream with panettone crunch recipe

The idea of this recipe is to give you a purée of clementine that can be used in a number of Christmas recipes. It can be the binding fruit in your mincemeat or added to a Christmas pudding recipe. It can also be used in cakes, ice creams and cocktails. Just follow the recipe and keep some in your fridge for any occasion.

Prep time: 5 minutes | Cooking time: 1 hour 30 minutes




  • 600g clementines, unpeeled
  • 1 tsp ascorbic acid (optional)


  1. In a saucepan which will fit the clementines, add the fruit and cover with water.  Bring to the boil and then simmer for one and a half hours. Keep checking and adding water to keep the level topped up. I use a small plate to keep the fruit weighed down and below the water level.
  2. Once the clementines are cooked (some may split, and some may hold their shape), drain off the water and allow the fruit to cool. Cut the fruit in half, remove any pips, and place in a blender.
  3. Blitz the fruit until it makes a smooth purée and stir in the ascorbic acid, if using. This will help to boost the acidity and preserve the purée. Keep the purée in a fridge container, covered, where it will keep for a week.

No-churn clementine ice cream with panettone crunch

Prep time: 10 minutes, plus freezing | Cooking time: 5 minutes


One litre


  • 20g butter
  • 70g panettone, cut into 1cm squares
  • 30g caster sugar
  • Pinch of salt
  • 300ml double cream
  • 250g condensed milk
  • 250g clementine purée
  • Juice of half a lemon


  1. To make the panettone crunch, heat the butter in a frying pan and fry the squares of cake until they take on a bit of colour – about three minutes.
  2. Add the sugar to the pan and coat the panettone squares. Cook until the cake is golden brown. Transfer the cake pieces to a sheet of baking paper and allow to cool until crunchy. Toss with a pinch of salt.
  3. Put the double cream and condensed milk into the bowl of a mixer and whisk until it forms soft peaks.  Add the clementine purée and lemon juice and stir into the whipped cream mix until fully combined.   Transfer to a freezer container and add the panettone pieces. Stir gently until evenly distributed.
  4. Freeze for at least six hours before serving.

An unusual Christmas cocktail

Clementine cocktail

Creamy, spiced and a great use of leftover panettone

Andrew Twort and Annie Hudson

This is a little like an alcoholic smoothie.

Prep time: 5 minutes




  • 50g panettone, torn into small pieces
  • 150g clementine purée
  • 50ml Cointreau
  • 100ml double cream
  • 250ml fresh orange juice


  1. Put the ingredients into a blender and blitz until smooth. Serve in chilled glasses.

Original Source

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