Eton Mess Ice Cream

I am still harvesting strawberries daily in our garden, so I decided to make some ice cream.

Eton Mess is a great strawberry dessert and strawberries and meringue go so well together. I just couldn’t resist pairing the two in creamy, yummy, frozen deliciousness!

I have used an ice cream maker to create this recipe, so if you are using one. Follow the machines guidelines on how to use it. If you don’t own an ice cream maker, don’t worry, you can still make your own batch.

blended strawberries in a food processor

Once mixed, place your mixture into a container and into the freezer. You will need to remove it every couple of hours or so and give it a good mix to break up any forming ice crystals to make sure your finished ice cream is creamy and smooth.

ice cream example in a tub
Photo of individual scoops of Eton mess ice cream on a flat surface

Eton Mess Ice Cream

Prep Time 15 mins
Course Dessert


  • 400 g Strawberries
  • 2 tbsp Caster Sugar
  • 200 ml Double Cream
  • 110 g Condensed Milk
  • 4 Meringue Nests


  • Place the strawberries and sugar into a food processor and mix until nearly smooth.
  • Mix the cream and condensed milk in a bowl and add the strawberry mixture. Mix through.
  • Break up the meringue nests using a rolling pin until you have small pieces. Add half to your cream and strawberries and mix until combined.
  • Place in the fridge to chill for 30 minutes.
  • Once chilled place into your ice cream maker and follow the machine instructions until the ice cream is frozen but still soft. Spoon into a container.
  • Add half of the remaining meringue and mix through.
  • Place the rest of the meringue on top, cover with the lid and place in the freezer until the mixture has frozen through completely.
Keyword ice cream, strawberries, summer recipe, sweet

Looking for more strawberry recipes?

Try this Strawberry Pavlova


Join the Conversation

  1. You could change this into a no-churn version by whipping the cream first and combining it with the condensed milk, fruit puree and then freezing. Drying the strawberries somehow to reduce and concentrate the flavour would make it even better.

    1. Becky Author says:

      Thank you for your tips, that’s a good idea for someone without an ice cream maker who wants a no fuss version.

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