Raspberry and Blueberry Pavlova Ice Cream

SuperValu Kevin Dundon Pavlova Ice Cream SuperValu Kevin Dundon Pavlova Ice Cream

This dessert can be made well in advance and stored in the freezer. Alternatively, you can pour the mix into a serving bowl or individual dishes and serve straight from the freezer.

4 people 120 minutes 15 minutes


  • 125 g Fresh Blueberries
  • 125 g Fresh Raspberries plus extra to serve
  • 2 tbsp Honey
  • 1 - Lemon the juice of half only
  • 10 - SuperValu Mini Meringue Shells plus extra to serve
  • 1 lb SuperValu Signature Tastes Vanilla Spice Ice Cream softened but not melted
  • 1 tsp Vanilla Extract


1. Line a cake tin with parchment paper and set aside.

2. Place the raspberries, blueberries, lemon juice, honey and vanilla in a large mixing bowl. Gently crush the berries using a spatula or masher. Crush the meringues, then add to the berries. Spoon in the softened gelato. Gently fold to combine, then pour into the prepared tin.

3. Cover with a sheet of parchment paper, then a sheet of cling film, and freeze for 2 hours, until firm.

4. When ready to serve, remove the tin from the freezer and turn it upside down on a serving plate. Tap the bottom until the frozen cake comes out, then peel off the parchment paper. Top with extra raspberries and meringues. Enjoy immediately!

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