We are always feasting on ice creams in summer because it can get as hot as 40 Celsius, yes, Celsius. Not long at ago, we visited an ice cream shop and there was pavlova ice cream. So pretty, I knew I had to make my own version of this. Since then, it has become a huge hit with family, friends, and everybody who has the recipe.
Why make this ice cream
If you love meringue and pavlova, you are going to love this ice cream. It is sweet because we do have condensed milk and meringue as well as sweet raspberry filling. And yet, no one complains that it is sweet. The meringue in this is what works as pavlova. They become soft as they soak up all the fresh cream and condensed milk mixture. Then, when combined with the sweet raspberry filling… well, absolute heaven. Almost all the ingredients in this recipe are pantry staples or easy to find. You can even use frozen raspberries It makes smooth and creamy ice cream with no ice crystals and no one will believe that it was not made with an ice cream maker. It has a long shelflife. So, I make a few different varieties and keep them in the freezer. Add a little milk and whip in a blender to make the most amazing raspberry smoothie you have ever tasted – deliciousness! Unlike traditional ice cream, this one has no egg yolks, which means it’s eggless – one dessert treat for everyone.
Ingredients and substitutes
Whipping cream – The higher the fat, the creamier your ice cream. I use 38% fat content in my whipping cream. With this recipe, I’m not calculating calories, so it’s got to be full-fat cream. You can, of course, use low-fat cream, but it will give you ice crystals, which means your ice cream will be a bit icy. Nothing wrong with that, just as long as you know what to expect. Condensed milk – Condensed milk is sweetened, which is why we do not add any additional sugar. I always use my homemade condensed milk made in just 5 mins recipe. The best thing about that recipe is that you can reduce the sugar. I highly recommend you taste the ice cream before you freeze it to ensure it’s sweet. If necessary, add a tablespoon or two of powdered sugar. Vanilla – I do not add more vanilla because condensed milk usually has vanilla said into it. But, feel free to add some more vanilla extract. Meringue – Today, I am using store-bought pink raspberry-flavored meringue. You can, of course, make these yourself as well. Raspberry filling – A very versatile filling that gets used in cakes, tarts, pies, macarons, and even ice creams. You can make this raspberry filling at home using fresh or frozen strawberries in just 5 minutes.
Step-by-step: Raspberry pavlova ice cream
Prepare raspberry filling
In a saucepan, over medium heat, add the raspberries, sugar, lemon juice, and 1/4 cup of water. Cook on low to medium heat until all the sugar has dissolved. Use a vegetable masher to mash some of the fruit.Pro tip – Mashing will add a nice thicker consistency to the topping but make sure to leave some raspberries whole. Make a cornstarch slurry by combining the remaining water with cornstarch. Add it to the raspberries. Continue to cook on medium heat until the filling comes to a boil and becomes thick and glossy. Remove and let cool for a while.Pro tip – Cornstarch can settle to the bottom of the water. So, you must stir it just before adding it to the saucepan.
At this point, you can pass through a fine-mesh strainer to remove the seeds. Or leave it fruity and chunky just as I have done here. Remove and pour into a large bowl or mason jar. Let cool completely or use as directed in your recipe.Pro tip – The filling will thicken as it cools so keep that in mind when you take it off the heat.
Ice cream
In the bowl of a stand mixer, with the paddle attachment, whip the whipping cream until almost stiff peaks.Pro tip – The more you whip the cream the fluffier the ice cream. But, do not overwhip or you will churn the whipping cream into butter. Next, add the condensed milk and vanilla extract. Mix a minute more to combine. Add the meringues to the ice cream and combine well.Pro tip – The meringue will soak up some of the ice cream mixtures.
Assemble
Layer the base and raspberry filling Pour 1/3 of the meringue mixture into the ice cream container. Top that with 1/3 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 4 hours or overnight.Pro tip – For the creamiest ice cream, thaw the container for at least 10 minutes before you attempt to scoop the ice cream. This will soften any ice crystals.
Tips for Success
Whip the cream separately, then fold the rest of the mixture into the whipped cream. This makes the end result more soft and creamy in texture. If you use less fat the possibility of ice crystals forming can be high. A great way to reduce that is to just stir the ice cream once or twice in between. You can store ice cream in a metal loaf pan wrapped in aluminum foil. The foil helps prevent the formation of ice crystals. I like to use these silicon ice cream tubs with firm lids. Let the ice cream thaw a few minutes before you attempt to scoop it. This will give the ice crystals a moment to soften. I like to dip my ice cream scoop in water. This helps scoop the ice cream better.
No-Churn Ice Cream, or Vanilla Ice Cream, Blueberry Ice Cream, Blackberry Ice Cream Mixed Berry Ice Cream, Mango Ice Cream Raspberry Ice Cream or Raspberry Pavlova Ice Cream
Frequently asked questions
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