Cranberry pavlova ice cream recipe
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
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 347.0kcal
- Fat
- 19g
- Saturates
- 12g
- Salt
- 0.1g
- Sugars
- 41g
of the Reference intake
Carbohydrate 40.9gProtein 3.2gFibre 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
