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Cranberry pavlova ice cream recipe

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


  • 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

  • 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


  1. 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.
  2. Whip the cream with the condensed milk and vanilla extract until thick peaks form. Stir through the crushed meringue nests.
  3. 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.
  4. 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.
  5. Scoop the ice cream and serve with a drizzle of cranberry sauce.

See more Christmas dessert recipes

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