No Churn Passion Fruit, Raspberry and Pavlova Ice Cream Recipe


  • 2 cups cream
  • 400ml sweetened condensed milk
  • 1 tsp vanilla essence
  • 400g raspberries (fresh or frozen)
  • ¼ cup of water
  • 60g sugar
  • Juice of ½ a lemon
  • 1 sheet of meringue
  • ½ cup of passion fruit pulp or passion fruit syrup

Makes 900g


  1. Process the raspberries in a food processor until smooth.
  2. Put the raspberry puree and water in a medium saucepan and heat.
  3. Stir in the sugar and lemon juice and simmer for 5-10 minutes until thickened. Pour into a bowl and store in the fridge.
  4. In a mixer or with an electric beater, whip the cream to stiff peaks.
  5. In a separate bowl, combine the sweetened condensed milk and vanilla.
  6. Whisking the cream continuously, slowly pour the condensed milk mix into the cream until combined.
  7. Pour 1/3 of the mixture into a loaf pan. Swirl in some raspberry coulis and passionfruit syrup (be careful not to mix together too much) and sprinkle over some chunks of meringue.
  8. Pour over another 1/3 of the ice cream base and repeat the swirling, twice more.
  9. Cover and transfer to the freezer to set for at least 8 hours before serving.


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