No-churn passionfruit raspberry pavlova ice cream – creamy vanilla ice cream layered with tangy raspberry coulis, passionfruit swirls & meringue shards. Jump to Recipe
I cannot believe I have never tried no-churn ice cream before. I had been a little ‘above’ it, assuming churned gelato was obviously superior, that pasteurising and aging and specific temperatures were all aspects worth consideration – and consequently never made it. The prohibitive time and effort meant a trip to Gelato Messina was far easier!
I think it was the sweetened condensed milk involved that put me off for a while longer – like, how could something with sweetened condensed milk be a real ice cream?
My new answer is IT CAN. IT SO SO SO CAN.
Because this passionfruit raspberry pavlova ice cream is one of the best I have ever tasted. Creamy, sweet vanilla ice cream base is layered with tangy raspberry coulis, passionfruit swirls and crispy edged-fluffy inner crushed meringue shards. It takes all of 10 minutes to make once the meringue and raspberry coulis are done, and then 6 hours freezing time later, you have a batch of ice cream that rivals anything storebought. The meringue and coulis recipe actually make enough for 2-3 batches of ice cream, so you will have leftovers to use in something else (meringue, berries and cream jars?) or just to make more ice cream with.
The possible flavour combinations that could be used with this ice cream base are endless- I’m thinking espresso chocolate with brownie chunks, roasted pear and rhubarb, apple crumble, lemon curd and blueberry swirls, caramel with sticky date pudding chunks…
AND Christmas is only ONE week away now. If your city/town/area is anything like Auckland right now, everyone (and everything) is going insane. The traffic is awful, the shops are packed, the stress is practically palpable, the radio is crammed with Christmas advertising, work is crazy busy (like, why does everyone suddenly want doughnuts the week before Christmas?) and most of the joy and family focus of Christmas seems swamped with a tide of commercialism.
For my part, I am incredibly unprepared thanks to those 9-12 hour doughnut shifts – Christmas dessert for 25 people is on me (!) and planning and Christmas shopping have yet to happen. If this is you as well, this ice cream is perfect. Make it a couple of days ahead (a couple of batches if you are feeding lots of people), and scoop it in the sun after Christmas dinner. Pavlova is an iconic dessert here in the Australia and NZ, but can be challenging in humid weather when you are trying to use the oven for 1000x other things in the days before Christmas. This way you can incorporate an easier meringue (made ahead, or even store-bought), into an easy but impressive ice cream to relieve dessert pressure on the day.
It could also be a worthwhile addition if your main dessert is something like Christmas pudding or trifle, which can be a little divisive (especially among the under-20s!) – have it on hand for those who aren’t fans of the traditional brandy-soaked puds. Even if you aren’t as disorganised as I am, you could still serve it at a relaxed dinner on Boxing Day, or around New Years celebrations – summer is all about beaches and barbecues, right?
If you are one of those Northern hemisphere people enjoying a white Christmas, feel free to experiment with more wintery flavours – chocolate, caramel, roast apples & pears, sticky date….
This recipe is part of a virtual Christmas lunch party with other Australian (and NZ) food bloggers, all serving up amazing recipes that you could use on the day. A big thank you to Bec at Dancing Through Sunday for organising it! Check out the other dishes here:
- Dancing Through Sunday – Vegetarian Stuffing Balls
- Champagne and Chips – Ice Cream Terrine
- The Alimental Sage – Festive Summer Salad
- 84th and 3rd – Nectarine Almond Streusel French Toast
- Whats for Eats – Sugar Crunch Cookies
- 2 cups cream
- 1 can (400ml) sweetened condensed milk
- 1/2 tsp vanilla paste , or 1 teaspoon vanilla essence, or seeds of 1 vanilla bean
- passionfruit syrup or fresh passionfruit pulp (1/4 - 1/2 cup)
- raspberry coulis (recipe below)
- meringue sheet , crushed into chunks (see recipe below)
- 300 g frozen raspberries , thawed (or fresh)
- 1/4 cup water
- 60-90 g sugar (to taste, depending on how sweet you like it)
- Juice of 1/2 a lemon
- 150 g egg whites , room temperature
- 300 g caster sugar
- pinch of salt
In a mixer or with an electric beater, whip the cream to stiff peaks. In a separate bowl, combine the sweetened condensed milk and vanilla. Whisking the cream continuously, slowly pour the condensed milk mix into the cream until combined.
Pour 1/3 of the mixture into a loaf pan or other container. Swirl in some raspberry coulis and passionfruit syrup (be careful not to mix together too much) and sprinkle over some chunks of meringue. Pour over another 1/3 of the ice cream base and repeat the swirling, twice more. The recipe makes for meringue and raspberry coulis than needed, so you have extra to make again or serve with something else!
Cover and transfer to the freezer to set for at least 8 hours before serving.
Process the raspberries in a food processor until smooth. Put the raspberry puree and water in a medium saucepan and heat. Stir in the sugar and lemon juice and simmer for 5-10 minutes until thickened. Pour into a bowl and store in the fridge.
Preheat the oven to 150°C. Line a baking tray with baking paper
Whisk the egg whites with the salt to stiff peaks. While the mixer is beating, gradually add the sugar, a tablespoon at a time, and whisk until the sugar has dissolved and the meringue is thick and glossy. To test if the sugar has dissolved, pinch some meringue and rub together - if you feel grittiness of sugar granules, continue whisking until smooth.
Pour the meringue onto the lined tray and gently spread it into an even 2-3cm thick layer. Place in oven and cook for 1 hour, then turn hte oven off and leave to cool completely inside the oven (with the oven door closed). Remove and store in an airtight container