Eton mess ice cream

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Want to hold onto the last of Summer? This Eton mess ice cream recipe is a delicious way to preserve end of season strawberries.

Now September is inching closer and closer, those of us who are complete sun seekers are working overtime trying to dream up ways to hold onto the last of Summer. I think a great way to do this is through preserving the last of the Summer produce, and I think ‘preserving’ should mean hell of a lot more than just making jams or chutneys. My favourite way to preserve fresh, juicy end of the season strawberries is in homemade ice cream where the fruit can really sing.

Eton Mess is more of a beginning of the Summer dessert, evoking memories from Henley to Wimbledon, but I would like Eton Mess Ice Cream to claim the spot for when the Summer is winding down to a close. It tastes exactly like a mountain of cream, meringue and English strawberries should, but it is just that little bit better because it is in ice cream form. The leftover strawberry syrup from macerating the strawberries is also great muddled up with some fresh mint or basil, poured over ice with a shot of white rum or gin, and topped up with soda water.

Also, a little note on the meringue. Shop brought meringue has a much more stable structure than most homemade versions, which will dissolve when frozen. Therefore, shop-bought is best for this recipe.




  • 250g of strawberries, hulled and sliced lengthways
  • 150g of granulated sugar
  • 1/2 lemon, juiced
  • 160ml of whole milk
  • 300ml of double cream
  • 1 tsp vanilla extract
  • 50g of meringue, lightly crushed


To begin, combine 50g of the sugar, the lemon juice and the strawberries in a small bowl. Cover and refrigerate to macerate
Whisk the remaining sugar into the milk until it has all dissolved and stir into the double cream. Whisk in the vanilla extract before covering to chill for at least 4 hours, but preferably overnight
Churn the vanilla base as per the ice cream makers instructions. In mine, it takes 50 minutes. 10 minutes before the end, spoon the strawberry pieces into the ice cream maker, leaving behind the excess juice. Churn for another 5 minutes, then add the crushed meringue
Depending on the size of your ice cream maker bowl, you may need to fold the meringue in with a spoon to make sure it all fits before churning for the final 5 minutes. Decant into a tub and freeze until needed. When taking the ice cream out to soften and scoop, because of the meringue chunks it will need less time than expected

Rachel is a food writer, splitting time between the Kentish and French countrysides.

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