Pavlova Ice Cream Smash
2 cups (500ml) pouring cream
400ml can sweetened condensed milk
1 vanilla bean, seeds scraped
Store bought mini meringues or pavlova nests, crushed
Pulp of 4 passionfruit
3/4 cup mixed berries (fresh or frozen)
2 tablespoons raw sugar
First make the berry compote by placing the mixed berries and raw sugar in a saucepan over low heat. Stir gently until the berries release some of their juices and soften. Allow to cool.
To make the ice cream, whip cream to soft peaks. Whisk the vanilla bean seeds into the condensed milk. Fold the whipped cream into the condensed milk mixture. Stir through 3/4 of the crushed meringue. Layer the ice cream mixture with passionfruit pulp, cooled berry compote and extra crushed meringues, reserving some of each for the very top.
Freeze overnight. When frozen, you can twist on the lids and place in an esky with ice to transport. When ready to serve, add extra passionfruit, berries and crushed meringues to the top.