This no churn Raspberry Pavlova Ice Cream is so simple to make, yet utterly divine. Creamy, fruit filled and sprinkled with meringue pieces, it’s the perfect Summer treat!
Hiya everyone, how are you doing? How was your weekend? We went to see my parents, socially distanced of course, and it was SO lovely!
It’s my Dad’s 50th birthday next week, so we have planned a BBQ for next weekend. My dad isn’t a party person, so it’s just immediate family, which means we won’t be breaking rules in terms of how many people are there.
At least we have something to look forward to, it’s been a hard few months for everyone, so I am trying to cling to anything positive.
Anyway, let’s get onto today’s recipe for No Churn Raspberry Pavlova Ice Cream!
I love no churn ice cream. As much as the real deal is amazing, I don’t have an ice cream machine and I don’t think I have a need for one. I don’t make ice cream that often and the no churn variety satisfies my cravings!
I had a craving for ice cream and a whole host of berries in the house, so this Raspberry Pavlova Ice Cream was born.
I layered the cream with the raspberry mixture and crushed meringues, so you get plenty of flavour throughout the ice cream.
Let’s go through exactly how to make this divine Raspberry Pavlova Ice Cream…
It is literally so simple. You need a 2lb loaf tin, some bowls and a whisk. However, you can make your life easier by using your stand mixer. If you want an arm workout, do it by hand!
You start by placing the raspberries, sugar and lemon juice into a bowl and stirring it. Leave it to one side while you crush meringues and start the ice cream. The berries will soften and become mushy and glossy, just perfect for swirling with ice cream.
The next step is to place the cream and vanilla extract into a large bowl and whisk until it reaches the soft peak stage. Add in a whole can of condensed milk, continue to whip until you’re almost at stiff peak and you’re done.
Now comes the layering, I placed 1 cup of the ice cream mixture into the base of my loaf tin. I spread it out and the placed 2tbsp of raspberry sauce on top of the cream. Gently swirl the two together, not so much either disappears, then sprinkle with a handful of crushed meringues.
Repeat the layering process twice. End with raspberry sauce and meringue pieces on top as it makes this raspberry pavlova ice cream look pretty.
Loosely cover with cling film, place in the freezer over night and the next day you’ll be able to devour this creamy, refreshing, perfectly balanced Raspberry Pavlova Ice Cream. It is pure heaven in every mouthful!
No Churn Raspberry Pavlova Ice Cream
- For the raspberry sauce:
- 1 1/2 cups (187g) fresh raspberries
- 3 tbsp caster sugar
- 1 tsp lemon juice
- For the ice cream:
- 5 meringue nests
- 2 cups (480ml) double/heavy cream
- 1 tsp vanilla extract
- 14 oz (397g) can of condensed milk
- Get a 2lb loaf tin ready to place your ice cream in. Place the raspberries, sugar and lemon juice into a small bowl and stir until all the raspberries are covered in sugar. Leave to one side.
- Crush the meringues into another small bowl, leave to one side.
- Now it's time to make the ice cream; place the double cream and vanilla into a large bowl, or the bowl of your stand mixer. Whisk on medium-high speed until you reach soft peak stage. When you pull the whisk out it should just about peak, but the tip should then fall and it will go back to smooth cream.
- Add in the condensed milk, then continue to whisk on medium speed until you reach the stiff peak stage. Once you're at soft peak, it doesn't take too much longer to get to stiff peak, so I would advise keeping the speed a bit lower. You want to be able to pull the whisk up and the peak stays, but the tip falls to the side.
- Place 1 cup of the cream mixture into the base of your pan and spread into an even layer. Stir the rasberries until they become mushy and saucey, then place 2tbsp on top of the cream. Gently swirl the two together, but you still want to see white bits and lumps of raspberry sauce. Don't swirl so much the cream is all pink.
- Spinkle a handful of crushed meringue pieces over the top. Repeat this process again, then for a final time, finishing with raspberry sauce and merinuge piece on the top.
- Loosely cover the tin with cling film and place in the freezer for at least 8 hours, I left mine overnight.
- Once chilled, either serve in cones or bowls. You may have some raspberry sauce left over, so you can drizzle it over the top.
- No Churn Raspberry Pavlova Ice Cream will keep, in the freezer, for 1 month.