Pavlova Ice Cream (kiwi Pavlova Ice Cream)
Pavlova Ice Cream, also known as Kiwi Pavlova Ice Cream, is a delightful frozen dessert that combines the light and airy texture of pavlova with the creamy richness of ice cream. This recipe is a perfect way to enjoy the flavors of pavlova in a cool and refreshing treat.
Ingredients
- 4 egg whites
- 1 cup caster sugar
- 1 tsp cornflour
- 1 tsp white vinegar
- 1 cup heavy cream
- 1/2 cup sweetened condensed milk
- 1 tsp vanilla extract
- 3 kiwifruits, peeled and diced
Instructions
- Preheat the oven to 120°C (250°F) and line a baking tray with parchment paper.
- In a clean, dry bowl, beat the egg whites until stiff peaks form.
- Gradually add the caster sugar, cornflour, and vinegar while continuing to beat the mixture until it is thick and glossy.
- Spoon the pavlova mixture onto the prepared baking tray and shape it into a circle. Create a slight indentation in the center.
- Bake the pavlova for 1 hour, then turn off the oven and let it cool completely inside the oven.
- In a separate bowl, whip the heavy cream until soft peaks form. Fold in the sweetened condensed milk and vanilla extract.
- Crumble the cooled pavlova into the cream mixture and gently fold it together. Add the diced kiwifruit and fold until evenly distributed.
- Pour the mixture into a freezer-safe container and freeze for at least 5 hours or overnight.
- Scoop the pavlova ice cream into bowls or cones and serve chilled.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 6 hours
- Cooking method
- Freezing
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 4g
- Carbohydrates
- 30g
- Fat
- 12g
Supplies
Baking tray Parchment paper Freezer-safe container
Tools
Mixer Bowl Spatula
Serving suggestions
Serve the pavlova ice cream with fresh kiwifruit slices and a drizzle of passionfruit syrup for a tropical twist.
Tips & tricks
For best results, make sure the bowl and beaters for whipping the cream are chilled before using.
Cost
$10