Pavlova ice cream jars


Pavlova ice cream jars

Crunchy meringues, vanilla ice cream and layers of homemade raspberry puree and passionfruit pulp make this an irresistible dessert.


Pavlova Icecream Jars 400Wide

Makes: 6

250g frozen raspberries
¼ cup (55g) caster (super fine) sugar
1 litre vanilla ice cream
10 store-bought meringues, crushed
½ cup (80ml) passionfruit pulp


  1. Place the raspberries and sugar in a medium saucepan over medium heat and cook, stirring, until the sugar is dissolved
  2. Increase the heat to high, bring to the boil and cook for 2-3 minutes or until thickened slightly
  3. Allow to cool completely before passing through a sieve
  4. Place the ice cream in the bowl of an electric mixer and beat for 30 seconds or until just softened
  5. Fold through the crushed meringue and spoon into 6 x 1 cup capacity (250ml) jars, layering with the raspberry puree and passionfruit pulp
  6. Freeze for 2-3 hours or until set. 

Recipe courtesy of Donna Hay