Frozen Pavlova
Combine two summer favorites—ice cream cake and pavlova—into a stunning frozen dessert that balances sweet-tart flavors and contrasting textures. Picture a layers of strawberry-lemon ice cream and bright lemon curd whipped cream, topped with a crisp meringue, fluffy whipped cream, and juicy fresh strawberries. Most of the prep is hands-off; the cake chills in the freezer while the meringue cools slowly in the oven. For more vibrant color contrast in the cake’s pink-and-yellow swirls, add a few drops of yellow food coloring to darker lemon curd if desired.
Ingredients
Ice Cream Cake
Melted butter (for greasing and crust)
Shortbread crumbs
Granulated sugar
Salt
Ice cream (strawberry works well for the strawberry-lemon flavor)
Heavy cream (for whipped cream)
Lemon curd
Optional: Yellow food coloring (to brighten lemon curd)
Pavlova
Egg whites
Cream of tartar
Salt
Confectioner’s sugar
Vanilla extract
Topping
Fresh strawberries (hulled and sliced or whole)
Lemon zest
Lemon juice
Granulated sugar (for macerating strawberries)
Heavy cream (for whipped cream)
Confectioners’ sugar (for whipped cream)
Vanilla extract (for whipped cream)
Directions
Make the Ice Cream Cake Crust
Preheat the oven to 350°F (175°C). Brush the bottom of an 8-inch springform pan with a small amount of melted butter. In a medium bowl, mix the remaining melted butter with shortbread crumbs, granulated sugar, and salt until evenly combined. Press the mixture into a tight, even layer on the pan’s bottom. Bake until the edges turn golden and the crust is set (it will crisp as it cools), 10–12 minutes. Let cool completely on a wire rack.
Assemble the Ice Cream Cake
Let the ice cream soften at room temperature for 5–10 minutes (this makes it easier to scoop). Meanwhile, whip heavy cream in a stand mixer fitted with a whisk attachment until soft peaks form. In a large bowl, loosen lemon curd with a rubber spatula to break up lumps (stir in yellow food coloring here if using). Fold in a quarter of the whipped cream to lighten the curd, then gently fold in the remaining whipped cream—take care not to deflate the mixture.
Use a large ice cream scoop to place tightly packed balls of ice cream on the cooled crust. Spread half of the lemon curd whipped cream over the ice cream, filling gaps and pressing down lightly with a spatula to remove air pockets. Repeat with the remaining ice cream and whipped cream, smoothing the top to keep the colors distinct. Tap the pan firmly on the counter a few times to release any air bubbles. Cover with plastic wrap and freeze until firm, at least 4 hours (or overnight for best results).
Bake the Pavlova
Reduce the oven temperature to 225°F (110°C). Line a baking sheet with parchment paper. Trace a 6-inch circle on the parchment using a plate or bowl, then flip the paper so the trace is visible but not directly in contact with the meringue.
In a stand mixer with a whisk attachment, beat egg whites, cream of tartar, and salt on medium speed until foamy (about 1 minute). Increase to medium-high and beat until the mixture is thick and opaque (another minute). Gradually add confectioner’s sugar (1/4 cup at a time) and beat until stiff, shiny peaks form (about 3 minutes). Stir in vanilla.
Spread the meringue into the traced circle on the parchment, creating a shallow indentation in the center for toppings. Bake on the middle rack until the meringue is dry and crisp on the outside but still pale white, about 2 hours. Turn off the oven and let the meringue cool inside for 1 hour (this prevents cracking), then remove to cool completely on the sheet.
Prepare the Topping
When ready to serve, combine strawberries, lemon zest, lemon juice, and granulated sugar in a medium bowl. Toss to coat and let sit for 5 minutes to macerate (the sugar will draw out the strawberries’ juices).
In a stand mixer with a whisk attachment, whip heavy cream on medium speed until foamy. Add confectioners’ sugar and whip on medium-high until soft peaks form. Stir in vanilla.
Assemble the Dessert
Remove the springform ring from the frozen ice cream cake and place the cake on a serving plate or stand. Top with the cooled pavlova. Spread the whipped cream in the pavlova’s indentation, then pile on the macerated strawberries. Dust with a light coating of confectioners’ sugar and serve immediately—this dessert is best enjoyed fresh!
