The best end-of-summer treat! If pavlova is new to you, it’s a popular dessert in New Zealand and Australia that truly is a texture lover's dream come true.

Made by whipping egg whites with sugar into soft peaks, and then baking low and slow, these come out crispy on the outside & chewy on the inside - with a soft gooey center. ⁠(that's 3 textures in one bite if you're counting)⁠

Pavlova is the perfect vessel for endless fruit combinations. For our ice cream, we swirl in a mixed berry fruit sauce with cherries, strawberries and raspberries (shoutout Krause Berry Farms) before loading in chunks of homemade pavlova.

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This flavour was inspired by mom’s Pavlova, which was a staple dessert in our household growing up - it was only a matter of time before it ended up in our ice cream!⁠

INGREDIENTS

cream, skim milk powder, milk, sugar, egg, vanilla bean paste, vanilla extract, vinegar, beet root powder, cherries, strawberries, raspberries, and (less than 2% of): locust bean gum, guar gum, carrageenan