After the success of my vegan meringue experiments, I’ve been going meringue-crazy in my kitchen!
I’m working on a macaron recipe and plan to try angel food cake soon too but since making ice cream is kinda my thing, I had to incorporate the meringues into an ice cream recipe somehow and Eton Mess seemed to be the perfect fit.
This classic British dessert consists of crushed meringues, strawberries and cream – made to be turned into an ice cream flavour, right??
The sweet, sharp strawberry pieces mixed with the dissolve-in-your-mouth meringue chunks, combined together with a super creamy vanilla ice cream base. HEAVEN.
I originally served the ice cream in cones for a quick treat but when serving as a dessert, a sundae dish of the ice cream topped with extra meringue and strawberries is really hard to beat.
Seriously, so amazing <3
If you’ve been experimenting with chickpea meringues too, you have to make this ice cream! It’s so simple and you can even make it without an ice cream maker.
Simply follow the instructions on the recipe below but instead of using the ice cream maker, you whip the mixture using a stand mixer or whisk then freeze for 30 minutes, whisk again, freeze and repeat for approximately 3 hours until you have a mixture that looks like thick ice cream.
If you enjoyed this recipe, let me know in the comments, leave a rating and tag #WallflowerKitchen on instagram so I can share your creations in my stories!
- 720 ml / 3 cups coconut milk
- 2 tbsp arrowroot powder
- 120 ml / ½ cup maple syrup
- 2 tsp vanilla extract
- optional 1 tbsp alcohol (such as vodka, brandy etc.)
- Approx 5 vegan meringues
- 80 g / 1/2 cup strawberries, hulled and halved
- Mix 60ml / ¼ cup coconut milk with the arrowroot powder in a small bowl and set aside.
- Pour the rest of the coconut milk into a large saucepan with the maple syrup and bring to a boil. As soon as the mixture begins to boil, stir in the arrowroot mixture to thicken the liquid. Remove from the heat and stir in the vanilla and alcohol, if using.
- Chill the mixture in the fridge until very cold and churn in your ice cream maker, following the manufacturer's instructions. During the last few minutes of churning, crush the meringues into the mixture, reserving a few for decoration later, if you wish.
- Blitz the strawberries in a food processor or blender for a few seconds until you have a mixture of purée and strawberry pieces.
- Transfer the ice cream to a freezer-safe container, swirl the strawberry mixture through using a skewer or spoon and freeze for at least 3 hours or overnight.
- To serve, let the ice cream sit at room temperature for a couple of minutes and use an ice cream scoop, dipped in hot water, to create smooth scoops. Enjoy!