Strawberry rosewater meringue ice cream with compote

Try your hand at creating everyone's favourite cooling dessert from scratch with this easy ice cream recipe. You'll love the combination of juicy strawberries, fragrant rosewater and sweet meringue

  • 20 mins preparation
  • 15 mins cooking
  • 6 hrs marinating
  • Serves 8
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This recipe first appeared in Woman's Day.
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  • 2 x 250g punnets chopped strawberries
  • 1/2 cup caster sugar
  • 1/2 cup water
  • 2 teaspoon vanilla bean paste
  • 1 teaspoon rosewater
  • 1 1/2 cup thickened cream
  • 1 cup milk
  • 1/2 cup caster sugar
  • 4 egg yolks
  • 50 gram mini meringues
  • 1/3 cup shredded coconut
  • 250 gram chopped strawberries


  • 1
    In a saucepan heat strawberries, caster sugar and water, vanilla and rosewater. Simmer for 5 minutes. Set aside to cool.
  • 2
    In a saucepan, bring cream, milk and caster sugar to a simmer.
  • 3
    In a bowl, whisk egg yolks. Whisk in hot cream mixture. Transfer to a clean saucepan and cook, stirring, on low until custard coats the back of a wooden spoon.
  • 4
    Purée half the strawberries and syrup, then fold through custard. Place in an ice-cream maker and churn following manufacturer’s instructions.
  • 5
    Stir half remaining compote, mini meringues and shredded coconut through. Freeze in a 2-litre container for 6 hours.
  • 6
    Stir chopped strawberries through remaining compote. Serve ice cream in scoops drizzled with strawberry compote.