Pistachio and fruit mince ice cream pie

Looking for the perfect warm-weather dessert? Try this pistachio and fruit mince ice cream pie - it’s festive, refreshing and delicious.



Note: + 6 hours 10 mins freezing time



  • 250g Arnott’s Butternut Snap Cookie biscuits, coarsely chopped
  • 100g unsalted butter, melted
  • 1L vanilla ice cream, softened
  • 1 tsp ground cinnamon
  • 1/4 cup (35g) pistachios, coarsely chopped
  • 1 cup (275g) fruit mince
  • 300ml Coles Thickened Cream, whipped to soft peaks
  • 4 pieces cranberry and pistachio nougat, chopped
  • Chopped pistachios, extra, to serve
  • Icing sugar, to dust



Place the biscuit in a food processor and process until finely crushed. Add the butter and process until well combined. Spoon the biscuit mixture into a 16cm (base measurement) round pie tin and use a flat-bottomed, straight-sided glass to spread and press over the base and side. Place in the freezer for 10 mins or until firm.


Spoon the ice cream into a large bowl. Add the cinnamon, pistachio and fruit mince and gently stir to combine. Spoon into the pie case and smooth the surface. Place in the freezer for 6 hours or overnight or until firm.


Transfer the pie to a serving platter. Spoon over the whipped cream and decorate with nougat and extra pistachio. Dust with icing sugar and serve immediately.

Get-ahead tip: Make the pie, without the toppings, up to 2 months ahead - just cover well with foil and store in the freezer.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.