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.

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 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.

Ingredients and substitutes

• 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.

Step by step instructions (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.

Ice cream

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

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Assemble

• Add the meringues - combine well.
• Pour ⅓ of the meringue mixture into the ice cream container.
• Top that with ⅓ 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.

Raspberry Pavlova Ice Cream Progress Pictures5

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Raspberry Pavlova Ice Cream (no-churn)

Author: Veena Azmanov

5 from 4 votes

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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.

Video

Ingredients 

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Raspberry filling

• ▢ 7 oz (200 g) Raspberries
• ▢ ¼ cup (60 ml) White sugar
• ▢ 1 tablespoon Cornstarch
• ▢ 1 tablespoon Lemon juice
• ▢ ½ cup Water
• ▢ ½ teaspoon Salt

Ice cream

• ▢ 1 cup (250 ml) Whipping cream
• ▢ ½ cup (120 ml) Condensed milk
• ▢ 7 oz (200 g) Meringues

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Instructions

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.

Ice cream

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

Assemble

• Add the meringues - combine well.
• Pour ⅓ of the meringue mixture into the ice cream container.
• Top that with ⅓ 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.

Nutrition Information

Calories: 228- kcalCarbohydrates: 18- gProtein: 18- gFat: 9- gSaturated Fat: 6- gCholesterol: 34- mgSodium: 399- mgPotassium: 274- mgFiber: 1- gSugar: 14- gVitamin A: 403- IUVitamin C: 6- mgCalcium: 78- mgIron: 1- mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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