Ice Cream Eton Mess
This recipe is from The Whole Scoop Ice Cream course, which if you haven't already joined, it is officially the season to do so now.
I am sharing it with Insiders this month because...well, I am just wanting you to see how delish the whole course is! So get into kid, enjoy, and start your churners....it is summer after all!
(And here are a few more frozen treats that should be on your summer hits list!)
Pineapple Raspberry Swirl Sorbet
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
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Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 1 Batch Pavlova baked into 12 mini pavlovas Recipe
- 1-2 Scoops Killer Vanilla Ice Cream per serving Recipe
- 1 Scoop Raspberry Sorbet per serving Recipe
- strawberries as needed
- other berries (we used blueberries, blackberries and kiwi berries) of choice
- 1-2 passionfruit, pulp only
Pre-make all the ingredients as stated. The mini pavlovas need to be completely cold. The ice cream and sorbet fully frozen.
Prepare the berries, slice up the big ones, leave the others whole.
Assemble by placing a mini pavlova in the bottom of each large glass you will use to serve. Add a scoop or two of the French Vanilla ice cream.
Add one smaller scoop of the Raspberry Sorbet. Top with berries, passionfruit and serve immediately.
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