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Summer berries ’n’ ice cream pavlova

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  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Vegetarian

Summer berries ‘n’ ice cream pavlova is a delightful dessert that combines a crispy meringue base with a luscious combination of fresh summer berries and creamy ice cream, creating a refreshing and indulgent treat.

  • Serves12
  • Cook time15 minutes
  • Prep time20 minutes, + cooling & freezing time
pavlova topped with lots of berries and assorted ice cream flavours

Ingredients

  • 1.5L ice cream (such as vanilla, mint choc chip, green tea, raspberry white chocolate, strawberry, and boysenberry)
  • 1 Coles Pavlova
  • Ferrero Raffaello balls, to serve
  • Strawberries, halved, to serve
  • Raspberries, to serve
  • Mint leaves, to serve
  • Coconut syrup
  • 3/4 cup (165g) caster sugar
  • 2 tbs Malibu coconut rum

Nutritional information

Per Serve: Energy: 931kJ/223 Cals (11%), Protein: 3g (6%), Fat: 9g (13%), Sat Fat: 6g (25%), Carb: 33g (11%), Sugar: 31g (34%), Dietary Fibre: 0g (0%), Sodium: 35mg (2%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Line a large baking tray with baking paper and place in the freezer to chill.

  2. Step 2

    Meanwhile, to make the coconut syrup, combine the sugar, rum and ½ cup (125ml) water in a small saucepan over low heat. Cook, stirring, for 5 mins or until the sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, for 5 mins or until syrup thickens. Set aside to cool completely.

  3. Step 3

    Scoop ice cream into balls and place on the prepared tray. Freeze until firm.

  4. Step 4

    Place the pavlova on a serving plate. Top with the ice cream balls, chocolates, strawberry, raspberries and mint. Drizzle with the coconut syrup. Serve immediately.
     
    Swap me... To make the coconut syrup alcohol free, use coconut water instead of rum.

     

Recipe tip

COOK. STORE. SAVE.
Clever storage: If you don’t use all of the coconut syrup here, keep it in the fridge and use it to make cocktails.

Save waste: We’ve used fruity ice cream in this recipe, but if you already have chocolate ice cream in the freezer, use it to make a decadent choc version instead.

Summer berries ’n’ ice cream pavlova

Summer berries ’n’ ice cream pavlova
  • Serves12
  • Cook time15 minutes
  • Prep time20 minutes, + cooling & freezing time
Ingredients
  • 1.5L ice cream (such as vanilla, mint choc chip, green tea, raspberry white chocolate, strawberry, and boysenberry)
  • 1 Coles Pavlova
  • Ferrero Raffaello balls, to serve
  • Strawberries, halved, to serve
  • Raspberries, to serve
  • Mint leaves, to serve
  • Coconut syrup
  • 3/4 cup (165g) caster sugar
  • 2 tbs Malibu coconut rum
    Description

    Summer berries ‘n’ ice cream pavlova is a delightful dessert that combines a crispy meringue base with a luscious combination of fresh summer berries and creamy ice cream, creating a refreshing and indulgent treat.

    Method
    1. Step 1

      Line a large baking tray with baking paper and place in the freezer to chill.

    2. Step 2

      Meanwhile, to make the coconut syrup, combine the sugar, rum and ½ cup (125ml) water in a small saucepan over low heat. Cook, stirring, for 5 mins or until the sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, for 5 mins or until syrup thickens. Set aside to cool completely.

    3. Step 3

      Scoop ice cream into balls and place on the prepared tray. Freeze until firm.

    4. Step 4

      Place the pavlova on a serving plate. Top with the ice cream balls, chocolates, strawberry, raspberries and mint. Drizzle with the coconut syrup. Serve immediately.
       
      Swap me... To make the coconut syrup alcohol free, use coconut water instead of rum.