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Cranberry pavlova ice cream recipe

3 ratings

Channel the flavours of a Christmas pavlova into a simple festive dessert with this cranberry pavlova ice cream recipe. Using condensed milk for an easy ice cream base, fold in crushed meringues and tangy cranberry pureé, then serve with a drizzle of cranberry sauce. See method

Serves 12
15 mins to prepare, 5 mins to cook, plus overnight freezing
347 calories / serving
Vegetarian

Ingredients

200g frozen cranberries
100g caster sugar
400ml double cream
250g sweetened condensed milk
2 tsp vanilla extract
4 meringue nests, crushed

For the cranberry sauce

200g cranberries
100g caster sugar
145g sweetened condensed milk (remainder of the tin from the ice cream)

Each serving contains

Energy
1450kj
347kcal 17%
Fat
19g 27%
Saturates
12g 59%
Sugars
41g 45%
Salt
0.1g 2%

of the reference intake
Carbohydrate 40.9g Protein 3.2g Fibre 1.4g

Method

For the ice cream, put the cranberries in a saucepan with the caster sugar and 50ml water. Simmer for 3-4 mins. Allow to cool. Blitz the remainder with 2 tbsp of condensed milk to make a purée.
Whip the cream with the condensed milk and vanilla extract until thick peaks form. Stir through the crushed meringue nests.
Put half the ice-cream mix into a 2ltr freezer-proof container. Dollop over spoonfuls of the cranberry purée using half the mix. Top with the remaining ice cream mix. Dollop spoonfuls of the remaining cranberry purée on top. Zigzag a skewer or the tip of a knife through the mix to create a ripple effect. Freeze for 5 hours or overnight until solid.
To make the cranberry sauce, simmer the cranberries and sugar together with 50ml water for 3-4 mins. Blitz until smooth in a food processor or blender. Pass the sauce through a sieve, then stir in the condensed milk.
Scoop the ice cream and serve with a drizzle of cranberry sauce.

See more Christmas dessert recipes