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Recipe: Summer Berry Ice Cream

Summer berry ice cream

Icecreams berries

This ice cream uses the meringue method which makes it creamy and delicious. You can use any summer berries...


  • 300g fresh berries – in this recipe I have used blackberries and blueberries
  • 110g caster sugar
  • 3 tablespoons water
  • 3 egg whites
  • 250 ml cream


  • Put the sugar and water in a small saucepan. Dissolve the sugar by bringing to a gentle simmer. Boil until the syrup for about 5 minutes or until it reaches 120°C or the firm ball stage.
  • Meanwhile, whisk the egg whites to stiff peaks. You can use a whisk or machine hand-beater
  • When the sugar syrup is ready, whisk into the egg whites in a slow stream. The syrup must be bubbling as this will partially cook the whites. The mixture will go liquid at this stage, but keep whisking until the meringue thickens.
  • Once the sugar has been added, whisk until the mixture is stiff and glossy. If you lift the whisk, the meringue should stay firmly in place.
  • Whisk the cream. Fold into the meringue with a metal spoon.
  • Fold the berries into the bowl of meringue and cream. Cover with plastic wrap. 
  • Place in freezer. After about 4-5 hours or when the mixture is firm, whisk to break up the berries and cream.
  • Recover with plastic wrap. Press down to form a seal. Freeze until required. It would be best used with in 2 -4 days.

Serve with meringues and fresh berries




  • 100g egg whites
  • 100g icing sugar 


  • Whisk the egg whites until they are stiff and will stay in the bowl when the bowl is turned upside down. 
  • Add the icing sugar – one tablespoon at a time. Whisk hard to absorb the sugar before adding the next spoonful. After all the sugar is added, the mixture should be shiny with firm peaks.
  • Line a baking tray with baking paper. Spoon or pipe on the meringues.  Use a teaspoon for small meringues or a dessert spoon for larger ones. The size that you spoon on will be the final size of the baked meringue.
  • Bake at 50°C overnight, until the meringues are completed dried.
  • Store in an airtight container until required. 

NOTE: If using caster sugar, make sure that all the sugar has been incorporated in the egg before adding the next batch.

For hard meringues

Bake at 110°C for 1 – 2 hours depending on their size

For soft meringues

Bake at 180°C for 15 minutes. This browns the outside but leaves the centre of the meringue moist.


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Celia Hay

Celia is a qualified chef and holds the WSET (London) Diploma of Wine. She has a Bachelor of Arts in History, Master of Education (Distinction) and MBA Master of Business Administration from the University of Canterbury.

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The School

Founded by Celia Hay, the New Zealand School of Food and Wine opened its first campus in Christchurch in 1995.

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