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