Recipe courtesy of Amy Stevenson for Food Network Kitchen

Frozen Pavlova

Getting reviews...
  • Level: Intermediate
  • Total: 4 hr 45 min (includes freezing and cooling times)
  • Active: 45 min
  • Yield: 8 to 10 servings
We’ve combined two of our favorite summer treats—ice cream cake and pavlova — in this show-stopping frozen dessert. Just picture a sweet-tart strawberry-lemon ice cream cake topped with a crisp meringue, mounds of whipped cream and fresh juicy strawberries. Most of the prep time is hands-off. The cake sets in the freezer while the meringue cools in the oven. Depending on your brand of lemon curd, you may want to add a few drops of yellow food coloring to brighten it so the swirls of pink and yellow in the cake have more contrast.


Ice Cream Cake:




  1. For the ice cream cake: Preheat the oven to 350 degrees F. Brush the bottom of an 8-inch springform pan with a little of the melted butter.
  2. Add the rest of the butter to a medium bowl, then add the shortbread crumbs, granulated sugar and salt and toss with a fork to combine. Press the mixture into an even layer in the bottom of the springform pan. Bake until the edges are golden and the crust is set (it will crisp as it cools), 10 to 12 minutes. Remove to a rack and let cool completely.
  3. Set the ice cream aside at room temperature to soften slightly before you assemble the cake, 5 to 10 minutes.
  4. Meanwhile, add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Whisk to form soft peaks.
  5. Put the lemon curd in a large bowl and loosen it up with a rubber spatula to remove any lumps. (If your lemon curd is on the darker side, you can make it a more vibrant yellow by adding a few drops of yellow food coloring, if desired.) Fold in about a quarter of the whipped cream to lighten it, then fold in the remaining whipped cream, taking care not to deflate it too much.
  6. Use a large ice cream scoop to scoop balls of ice cream close together on the cookie crumb crust. Spread about half of the whipped cream mixture over top, filling in any gaps. Gently press down with a spatula to remove any air pockets. Repeat with the remaining ice cream and whipped cream mixture. Spread the top so it's flat, taking care not to mix the colors too much. Firmly tap the pan on the counter a few times to remove any air bubbles. Cover with plastic and freeze until firm, at least 4 hours and up to overnight.
  7. For the pavlova. Meanwhile, reduce the oven temperature to 225 degrees F. Line a baking sheet with parchment. Using a 6-inch plate or bowl as a guide, draw a 6-inch circle on the parchment and flip it over so the writing is on the other side (but you can still see it).
  8. Put the egg whites, cream of tartar and salt in the bowl of a stand mixer fitted with the whisk attachment and whisk on medium speed until foamy, about 1 minute. Increase the speed to medium high and beat until thick and opaque, about 1 minute. Gradually add the confectioner’s sugar 1/4 cup at a time and beat until stiff shiny peaks form, about 3 minutes. Beat in the vanilla.
  9. Spread the meringue in the circle on the parchment, making an indentation in the center where you will add berries and whipped cream after it bakes. Bake the meringue on the middle rack of the oven until dry and crisp on the outside but still pale white, about 2 hours. Turn off the oven and let cool in the oven for 1 hour. Remove and cool completely.
  10. For the topping: When ready to assemble, combine the strawberries, lemon zest and juice and granulated sugar in a medium bowl. Toss to combine and set aside for 5 minutes to macerate slightly.
  11. Add the cream to the bowl of a stand mixer fitted with the whisk attachment and whisk on medium speed until foamy. Add the confectioners' sugar and whisk on medium high to form soft peaks. Whisk in the vanilla.
  12. To assemble, remove the springform ring from the ice cream cake and place the cake on a plate or cake stand. Top with the meringue. Spread the whipped cream in the indentation of the meringue and top with the strawberries. Dust with confectioners' sugar and serve immediately.