Frozen Eton mess recipe

(141 ratings)

Frozen Eton mess takes a classic British dessert and transforms it into a frozen delight. This easy pudding is perfect for summer entertaning.

frozen eton mess
  • healthy
Preparation Time25 mins plus freezing
Total Time25 mins plus freezing
Cost RangeMid
Nutrition Per PortionRDA
Calories236 Kcal12%
Fat21 g30%
Saturated Fat13 g65%
Carbohydrates11 g4%

Our frozen Eton mess gives a well-loved dessert a makeover and turns it into this impressive ice cream bombe. Strawberries and cream are such a classic combination, and this frozen pud makes the perfect summer dessert. Eton mess is said to originate from Eton school, and was served at their annual cricket match against Harrow. This sweet treat has become a British classic, and you don’t have to be a cricket fan to tuck into this fresh and fruity dessert. Our frozen Eton mess is so easy to make, but gives really impressive results. You can make your own meringues if you like, but shop bought meringues work just as well in this easy recipe. The rich cream, sweet berries, and crunch of meringue come together to make a heavenly mouthful.


  • 300ml double cream
  • 150ml best-quality shop-bought custard
  • 500g strawberries
  • 2tbsp caster sugar
  • 30g crushed meringue




  1. Whisk the cream until thick, then fold in the custard. Roughly dice 300g of the strawberries and put in a bowl with the caster sugar, then mash lightly with a fork and leave for 10 min to macerate. Reserve a few tablespoons of the sugared strawberries to serve, then fold the remaining mashed strawberries into the cream and custard mixture, followed by the crushed meringue.
  2. Line a 1L pudding basin with clingfilm. Slice the remaining 200g of strawberries and use them to line the edge of the pudding bowl decoratively. Pour the custard mixture into the centre, cover with clingfilm and place in the freezer to set.
  3. To serve, take the bowl out of the freezer 20 mins before you plan to serve. Turn your frozen Eton mess out on to a decorative plate or cake stand, and serve with the reserved strawberries on top.
Jules Mercer
Food Editor

Jules is a creative and talented Food Editor with over 12 years' experience in the food industry across brands and magazine titles. Jules' experience is cast and varied, from food Editor to food writing. She is also passionate about food sustainability and has an amazing talent for food Styling.