Easy Eton Mess Ice Cream with Strawberries

Name: Easy Eton Mess Ice Cream with Strawberries
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 6
Ingredients: 400 g strawberries, hulled and finely sliced; 0.5 lemon, juiced; 500 g fresh vanilla custard; 200 ml double cream; 50 g caster sugar; 50 g shop-bought meringues, roughly crushed; 6 ice cream cones, to serve

This easy Eton mess ice cream swirls creamy vanilla custard with juicy strawberries and crisp meringue for a refreshing frozen dessert. It captures the classic British pudding in scoopable form, with no ice cream maker required.

Servings6 Portions

Prep Time20 Mins

Cook Time360 Mins

Difficulty

Easy

Ingredients

strawberries, hulled and finely sliced
400 g
lemon, juiced
0.5
fresh vanilla custard
500 g
double cream
200 ml
caster sugar
50 g
shop-bought meringues, roughly crushed
50 g
ice cream cones, to serve
6

Step-by-Step Instructions

Place the sliced strawberries in a bowl with the caster sugar and lemon juice. Toss until evenly coated, then cover and let them sit while you prepare the ice cream base so the fruit releases its syrup.

Whisk the vanilla custard and double cream together in a shallow lidded freezer-safe container until smooth. Freeze for 1 hour 30 minutes to 2 hours, or until the mixture is partly frozen around the edges and thick in the center.

Transfer the semi-frozen custard mixture to a chilled blender and pulse until smooth and thick, similar to a milkshake. Pour it back into the container and freeze for another 1 to 2 hours until it reaches a soft-serve texture. If you do not have a blender, whisk the mixture firmly to break up ice crystals before returning it to the freezer.

Spoon the strawberries over the soft ice cream, holding back most of the strawberry syrup for serving. Gently fold in the fruit and some of the crushed meringue, then scatter most of the remaining meringue over the top.

Cover and freeze for at least 3 hours, or overnight, until firm enough to scoop. Let the ice cream stand at room temperature for a few minutes before serving, then scoop into bowls or cones and finish with the reserved meringue and strawberry syrup.