Name: Raspberry Pavlova Ice Cream (no-churn)
Prep time: 10 min
Cook time: 5 min
Total time: 375 min
Ingredients: 200 grams Raspberries; 50 grams White sugar; 1 tbsp Cornstarch; 1 tbsp Lemon juice; 1/2 cup Water; 1/2 tsp Salt; 250 ml Whipping cream; 120 ml Condensed milk; 200 grams meringues

Recipe Video Print

Table of Contents

Raspberry Pavlova Ice Cream

No-churn ice creams in summer are always a treat. Today, I give this classic a pavlova twist. This raspberry pavlova ice cream is made with store-bought meringue, homemade raspberry filling, and no-churn ice cream mix.

Easy homemade no churn ice cream with a pavlova twist — Homemade no-churn Ice Cream Pavlova with Raspberry Filling

We are always feasting on ice creams in summer because it can get as hot as 40 Celsius, yes, Celsius. Not long at ago, we visited an ice cream shop and there was pavlova ice cream. So pretty, I knew I had to make my own version of this. Since then, it has become a huge hit with family, friends, and everybody who has the recipe.

About this pavlova ice cream

If you love meringue and pavlova, you are going to love this ice cream. It is sweet because we do have condensed milk and meringue as well as sweet raspberry filling. And yet, no one complains that it is sweet. And yet, you can reduce some of the condensed milk to make it less sweet.

The meringue in this is what works as pavlova. They become soft because they soak up all the fresh cream and condensed milk mixture. Then, when combined with the sweet raspberry filling... well, absolute heaven.

Useful tips and tools

You can, of course, whip cream with a whisk. But, as you can see in the video I use my hand mixer for the videos. Otherwise, I prefer to use my stand mixer, just makes it a lot quicker.
Use a mixing bowl that will be large enough to hold all ingredients including whipped cream.
A spatula is a great tool when you need to fold ingredients without deflating volume.
And, as I explained in my tips on how to make perfect no-churn icecreams, you want to use a good ice cream storage container.
Also, I love these insulated ice cream containers and these ice cream containers because they prevent ice crystals and have been using these with great results for a few years now. Easy to use and easy to clean.

Ingredients and substitutes (save/pin)

Whipping cream - The higher the fat, the creamier your ice cream. I use 38% fat content in my whipping cream. With this recipe, I'm not calculating calories, so it's got to be full-fat cream. You can, of course, use low-fat cream, but it will give you ice crystals, which means your ice cream will be a bit icy. Nothing wrong with that, just as long as you know what to expect.
Condensed milk - Condensed milk is sweetened, which is why we do not add any additional sugar. I always use my homemade condensed milk made in just 5 mins recipe. The best thing about that recipe is that you can reduce the sugar. I highly recommend you taste the ice cream before you freeze it to ensure it's sweet. If necessary, add a tablespoon or two of powdered sugar.
Vanilla - I do not add more vanilla because condensed milk usually has vanilla said into it. But, feel free to add some more vanilla extract.
Meringue - Today, I am using store-bought pink raspberry-flavored meringues. You can, of course, make these yourself as well.
Raspberry filling - A very versatile filling that gets used in cakes, tarts, pies, macarons, and even ice creams. You can make this raspberry filling at home using fresh or frozen strawberries in just 5 minutes.

Serve the ice cream with a scoop — Homemade no-churn Ice Cream Pavlova with Raspberry Filling

How to make no-churn raspberry pavlova ice cream (save/pin)

Prepare raspberry filling

Place raspberries in a saucepan with the sugar, lemon juice, and salt.
Divide the water into two. Pour half with the fruit and the other half into the cornstarch/cornflour.
Heat the fruit on low to medium until sugar is dissolved.
Add the cornstarch mixture - ensure it is well combined.
Continue to cook on low until the mixture is glossy.
Let cool completely.

Prepare the raspberry filling and let cool completely — Homemade no-churn Ice Cream Pavlova with Raspberry Filling

Ice cream

Whip cream until almost stiff peaks.
Add the condensed milk and mix a minute more to combine.

Raspberry Pavlova Ice Cream Progress Pictures1

Add the meringue to the whipped cream mixture

Raspberry Pavlova Ice Cream Progress Pictures3

Add the condensed milk to the whipped cream

Raspberry Pavlova Ice Cream Progress Pictures2

Combine the meringue in the condensed milk mixture

Raspberry Pavlova Ice Cream Progress Pictures4

Assemble

Add the meringues - combine well.
Pour 1/3 of the meringue mixture into the ice cream container.
Top that with 1/3 of the cooled raspberry filling.
Pour some more of the remaining meringue mixture. Then, top with more raspberry filling until you have used up both the mixtures.
Freeze for at least 6 hours or overnight, preferably overnight.
For the creamiest ice cream, thaw for at least 10 min before you scoop.

Layer the raspberry filling with the meringue mixture

Raspberry Pavlova Ice Cream Progress Pictures5

Freeze the no-churn ice cream for 6 hours

Raspberry Pavlova Ice Cream Progress Pictures8

Layer the meringue mixture with the raspberry filling mixture

Raspberry Pavlova Ice Cream Progress Pictures7

Let the ice cream thaw for 10 minutes before scoopoing

Raspberry Pavlova Ice Cream Progress Pictures9

Raspberry Pavlova Ice Cream (no-churn)

Author: Veena Azmanov

5 from 4 votes

Print Pin Rate

Prep Time: 10 mins

Cook Time: 5 mins

Freezing time: 6 hrs

Total Time: 6 hrs 15 mins

Calories: 228kcal

Adjust Servings Here: 10 servings

Description

No-churn ice cream in summer is always a treat. Today, I give this classic a pavlova twist. This raspberry pavlova ice cream is made with store-bought meringue, homemade raspberry filling, and no-churn ice cream mix.

ADJUST SERVINGS HERE - 10 servings

Ingredients

Ice cream

250 ml (1.00 cups) Whipping cream
120 ml (0.50 cups) Condensed milk
200 grams (7.00 oz) meringues