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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
359 calories / serving
Vegetarian

Ingredients

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

For the cranberry sauce

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

Perfect with:

Carnation Sweetened Condensed Milk
Sweet and deliciously creamy

Each serving contains

Energy
1500kj
359kcal 18%
Fat
21g 29%
Saturates
13g 64%
Sugars
41g 46%
Salt
0.1g 2%

of the reference intake
Carbohydrate 41.3g Protein 3.4g Fibre 1g

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