No-churn passionfruit raspberry pavlova ice cream – creamy vanilla ice cream layered with tangy raspberry coulis, passionfruit swirls & meringue shards. Jump to Recipe
Life changing.
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
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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.
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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!
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Cover and transfer to the freezer to set for at least 8 hours before serving.
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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.
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Preheat the oven to 150°C. Line a baking tray with baking paper
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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.
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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
No words! I NEED this in my life right now. I don’t own an ice cream maker so the fact that this is no churn and you have said how well it works has convinced me that I really should try making ice cream myself. Gorgeous images too. So glad to have found you too through our virtual lunch. Have a great Christmas!
Thanks Nina! Would love to know what you think of it if you give it a go, and so lovely to connect with you through the Christmas lunch. Merry Christmas! xx
Quite possibly the prettiest ice cream I have ever seen! Isn’t no churn ice cream the best? It’s THE BEST! And tastes great! Just love love love this pavlova version. Pinning!!!
Thanks Jess! And yes I am so glad my eyes have been opened to the endless possibilities of no-churn ice cream haha! <3
Wow this ice cream is stunning! Such beautiful colours! It sounds sooooooooo delicious, and I love that it’s no churn. You are so talented Claudia! xx
Aw thank you Harriet, you are far too lovely! <3
Love your photos!! And yes no-churn ice cream is so wonderful it’s amazing it took us this long to discover it, hey?! As for Christmas, fortunately I did most of my shopping online this year so I can sit back and relax and avoid all the malls! Last year was another story…haha
Aw thank you! I know, I can’t believe how 2 ingredients can make an ice cream that tastes so amazing. That is a supremely good idea – I think I need to learn some lessons on Christmas shopping from you!
What a gorgeous recipe, Claudia and I can just imagine how divine it tastes! Love how you’ve photographed this! You’ve got your work cut out for you being in charge of dessert for so many people… exciting but nerve racking?! I have never made no churn ice cream, but continue to be inspired by all the different ways ice cream can be made! How fun! Thank you for this my dear!
Exciting but nerve-wracking is pretty much it – hoping to get all the prep done a couple of days prior to get the pressure of the day, but we will see how it goes! Thanks so much Traci <3
Claudia, this looks amazing!!! Passionfruit is my jam…love love LOVE it!!! And I love the addition of meringue chards. This is beautifully photographed as well. xoxo
Thank you Rebecca! YES passionfruit is the best, I use it in everything possible at the moment! <3
Oh my! If only it was summer, I would be all over this. OR! Maybe, I can eat this ice cream in front of a roaring fire to combat the cold…haha
Haha that sounds like a perfect idea – as long as it is warm enough inside, you can at least pretend it is summer for an evening! x
I felt the same about no-churn for a while but now I just can’t imagine the need for churning.
This looks absolutely exquisite. I love the bursts of colour and the flavour combinations. Just beautiful.
I’m also so pleased to have found your blog through the Virtual Christmas Lunch. Such a lovely one!
I know, I don’t think I will ever go back now! Thanks so much Nicole, I absolutely loved the look of your ice cream terrine x
I’m generally not a pavlova, nor massive ice cream fan (shock horror I know?!) but THIS lady looks legendary!! I want to steal that cone out of the screen. So so clever!
Aw thank you Camilla! <3
I’ve always wanted to do no-churn ice cream! I have been wanting to buy an ice cream maker but then its another appliance that will take up room in my small kitchen! This ice cream looks fantastic! Never thought to put pavlova in my ice cream!
I know, appliances don’t mix well with kitchen space, that is for sure – definitely give the no-churn version a chance before you invest in an ice-cream maker – we do have one, but it honestly hardly gets used, and now I have this recipe I’m not sure it ever will! Thanks Linda, and happy new year!
No-churn ice cream changed my life too! It’s the best, right?? You’re killing me with that passionfruit – so so heavenly!! What a gorgeous, perfectly flavored ice cream, Claudia!
Thanks Beeta! Passionfruit is one of my faves, and I have only recently discovered that canned version in our supermarket that is perfect when it is out of season and impossible to find – I used it in my chia puddings too with lots of success! Happy new year!
Oh the colours and flavours and sheer simplicity – I love it all! What a great Christmas (or any time of year, let’s be honest) treat!
Thanks JJ! and yes, I will be pulling out the recipe many times this year I think – already so much inspiration from Gelato Messina for possible flavours!
I’m glad you finally hopped aboard the no churn ice cream train! It is Soooo good! And SO easy! This passionfruit raspberry pavlova ice cream looks fabulous, girlfriend! So much goodness up in here! I need a few gallons of this in my life!! Cheers, my dear! 😉
Thanks Cheyanne, and happy new year! and yes, the only kind of freezer I am happy with is the ones fully stocked with ice cream – I mean, what is the point of a spur of the moment chocolate self-saucing pudding if you don’t have ice cream to go with it, or even just for random ice cream cravings in general?! haha x
Love this recipe and your photos Claudia! I was of the same persuasion when I first came across no churn ice cream but made it a few times last summer and was so pleasantly surprised! Who knew huh?! I hope you managed to get everything sorted in time for Christmas and that all 25 of your guests loved this ice cream!
Thanks Erika! And yes I managed to get all the desserts sorted in time for Christmas, and there were NO leftovers (yet everyone had enough) – so I guess they were a success! Hope you had a lovely holiday and a big happy new year!
Love no-churn ice cream! This passionfruit and raspberry pavlova flavour sounds and looks incredible, Claudia! Can’t wait to try this one in the summer. I bet it’s gorgeously refreshing! 🙂
This looks delicious Claudia! And it doesn’t sound like to much fuzz either, I wonder it it would work with almond milk? I might give it a try!
I’m going to take this opportunity to wish you a happy new year as well!!
Happy New Year to you too Nina! Give it a try with almond milk for sure – the only thing might be that it has such a lower fat content than cream that the texture could be quite different. Maybe try coconut cream as a more fatty substitute? x
I’ve been put off by sweetened condensed milk too (and likewise, my ice cream churner sits neglected in a lonely corner haha) but you have convinced me! Can’t wait to give it a try 😛
YES, something about it was a just a little like ugh, really?! But it so works, definitely give it a go! 🙂
I’ve been put off by sweetened condensed milk too (and likewise, my ice cream churner sits neglected in a lonely corner haha) but you have convinced me! Can’t wait to give it a try 😛
Could someone please suggst an alternative to passion fruit a.s.a.p please. This deesert looks wonderful but i have not got any passionfruit.
Hi Sandra! If you don’t have any passionfruit (you can also buy it canned at the supermarket), you could try mixing through crushed berries (like boysenberries or blueberries) , or even roasted rhubarb for that tart flavour. Otherwise you could just leave it out altogether and just do the raspberry coulis and meringue! Hope that helps and would love to know how it turns out 🙂 x
Now that it’s really warming up here in LA, I’m dying to try out more ice cream recipes. Admittedly, I do have an ice cream maker but this sounds so easy that it gives me a relief to not have to haul that thing out of storage, LOL. I’m so intrigued by the meringue component – what kind of effect does it give the ice cream?
The meringue is like a lovely, sometimes crunchy and sometimes chewy chunks swirled through the ice cream base – it doesn’t seem to affect the actual ice cream as such. So worth trying, let me know how it goes (and how good is not needing an ice cream maker!).