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Gluten Free Ice Cream Eton Mess

The traditional version of this dessert is a British classic believed to have originated from Eton College, the traditional version is naturally gluten free packed with cream, meringue and strawberries, this version is slightly twisted to use ice cream and cream with meringue, berries and cream with chocolate to finish off

Added 23rd May 2017
Updated 4 weeks ago
Recipe by Alison Wheatley

This recipe is...

  • Vegetarian Vegetarian

Ingredients

200g strawberries
4 mini meringue nests
2 scoops vanilla ice cream
1 flake
4 tbsp whipped cream
  • Preparation Time: 10 Mins
  • Cooking Time: 10 Mins
  • This recipe makes 2 servings

This recipe is free from...

Celery
Crustaceans
Dairy
Egg
Fish
Gluten
Lupin
Molluscs
Mustard
Peanuts
Sesame
Soya
Sulphites
Tree Nuts

Method

1. Chop the strawberries into chunks, place half into the bottom of two sundae glasses.

2. Crush the meringue nests, add one to the top of the strawberries in each glass.

3. Add a scoop of vanilla ice cream (or use Swedish Glace Iced Dessert if you want dairy free), top with most of the remaining strawberries, reserving some for the top, and follow up with the other two meringue nests.

4. Whisk some whipping cream or double cream until stiff and add a couple of tablespoons to each dessert.

5. Crush the flake and sprinkle over the top of the cream, finish off with more chopped strawberries or a whole strawberry.

Nutritional Information (Per serving)

Calories Carbs Fibre Fat Sugar Protein
582 65g 1g 35g 61g 7g

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