Raspberry Dark Chocolate Pavlova Ice Cream – a delicious recipe with milliliters, cream, sugar, salt, cornstarch, cream cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Dissolve the cornstarch in 50ml whole milk, leave to rest.
2
For the ice cream base in a small saucepan over medium heat combine the heavy cream, whole milk, sugar, a pinch of salt, stir, being to an almost boil, add the cornstarch milk and cook constantly stirring until thickened. Take off heat, add the cream cheese and mix until smooth. Transfer into the fridge overnight.
3
Freeze in your ice cream maker according to the manufacturer's instructions adding shaved dark chocolate and 2 medium size crushed homemade or store-bought vanilla meringue shells. Store in an airtight container swirling in pockets of homemade or store-bought deseeded (!) raspberry jam and freeze for at least 5 hours until set.
509
kcal
Calories
25
g
Fat
37
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 200 milliliters whole milk, 200 milliliters heavy cream, 80 grams sugar, 1 pinch salt, and more.
Yes, Raspberry Dark Chocolate Pavlova Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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