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Ginger Pavlovas with Butter Pecan Ice Cream

Crunchy ginger pavlovas, topped with rich butter pecan ice cream, get more and more delicious, bite after bite.


the number 9


vertical image divided in to 3 parts with all 3 filled in representing hard difficulty for recipe


Active Time

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1 Hour

Inactive Time

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2 Hours

Total Time

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3 Hours


2 containers (14 ounces each) Häagen-Dazs® Butter Pecan Ice Cream

4 large egg whites, at room temperature

Pinch of salt

1 cup plus 2 tablespoons superfine sugar

1 teaspoon cornstarch

1/2 teaspoon ground ginger

2 teaspoons white wine vinegar or distilled white vinegar

1 teaspoon pure vanilla extract

1/4 cup dulce de leche caramel

Crushed gingersnap cookies (optional)


Step 1

Preheat oven to 300F. Line a large baking sheet with parchment paper.


Step 2

Beat egg whites and salt together in the bowl of an electric mixer fitted with the whisk attachment until glossy peaks form. With mixer running, add sugar in three additions, beating until meringue is stiff and glossy. Fold in cornstarch, ginger, vinegar and vanilla extract.


Step 3

Spoon about 1/2 cup of meringue mixture onto the prepared baking sheet. Using a spoon, shape the meringue into a circle and with the back of the spoon, create a slight indent in the middle (this will hold the ice cream). Repeat with remaining meringue mixture, spacing about 2 inches apart.


Step 4

Place in oven and immediately reduce the temperature to 200F. Bake for 2 hours - the idea is to dry out the pavlova. 


Step 5

Place one ice cream scoop in each pavlova. Drizzle with dulce de leche; sprinkle with crushed gingersnap cookies. Serve immediately. 


*Bonus tip: to make one 9-inch pavlova, spoon meringue mixture onto center of prepared baking sheet. Spread into a 9-inch circle, making a slight indent in the center to hold the ice cream. Bake as above. To serve, spoon ice cream into center. Drizzle with dulce de leche; sprinkle with crushed gingersnap cookies.