Blackcurrant Meringue Ice Cream

Serves 6 – 8 

Prep time: 30 minutes 

Chill time: overnight


For the blackcurrant coulis:

200g blackcurrants

1 tbsp sugar 

For the ice cream:

300ml double cream 

100g plain yoghurt 

8 tbsps Ribena

2 x Flower and White lemon meringue bars, lightly crushed


Make the coulis by warming the blackcurrants with the sugar and a dash of water until they release their juices, around 5-10 minutes. You can use the coulis as it is, or pass it through a sieve for a finer coulis. 

Whisk the cream lightly, fold in the plain yoghurt, Ribena and crushed meringues, then fold in the blackcurrant coulis and stir it a few times so the coulis is not completely incorporated.

Pour into a lined loaf tin or tray and freeze overnight. Enjoy as a perfect summer pudding or afternoon treat.

We use Flower and White Meringues for this recipe, you can find them here: