This recipe combines the timeless charm of Eton Mess with the cool, creamy satisfaction of ice cream. Tastefully sandwiched between two layers of decadent meringue cookies.
Eton Mess Ice Cream Sandwiches are the perfect dessert to elevate any occasion, from casual gatherings to special celebrations.
1 drop pink food colouring
Eton mess ice cream
250g strawberries, hulled
½ cup caster sugar
¼ cup orange juice
2 litre vanilla ice cream, softened
⅓ cup strawberry jam
6 shortbread biscuits, crushed
½ cup thick store-bought custard
- For the Eton Mess Ice Cream, combine strawberries, sugar and orange juice in a small saucepan over medium heat. Bring to a simmer, stirring occasionally and cook for 8 minutes, or until syrupy and strawberries are soft. Refrigerate until cold.
- Place the softened ice cream in the bowl of an electric stand mixer with a paddle attached. Beat for 1 minute, or until soft and smooth. Add strawberry jam, finely crushed biscuits and custard, and fold until swirled through the ice cream. Spoon into a 2-litre loaf tin; freeze for 6 hours or until firm and frozen.
- Preheat oven to 170°C (150°C fan forced). Line two large baking trays with non-stick baking paper. Mix food colouring into the meringue, place the meringue in a piping bag fitted with 1.5cm star nozzle. Pipe 16 x 4cm rounds onto 3 baking trays lined with non-stick baking paper.
- Reduce oven temperature to 150°C (120°C fan forced) and bake for 40 minutes or until crisp to the touch. Turn oven off and allow pavlovas to cool for 1 hour in the oven with the door closed.
- Scoop ice cream onto half the meringues, sandwich with remaining meringue and serve immediately, or freeze until ready to serve. (The Eton Mess Ice Cream can be made ahead but not the assembled item.)
When making ice cream sandwiches, watch out for having too much ice cream escaping over the edges of the sandwiches.