eton mess popsicles are my latest mash up – and you must try them!
I suppose these Eton Mess popsicles were inevitable. You may recall a version I made of this oldy-timey dessert, but you longtime readers also know that I usually can’t leave well enough alone.
what is an eton mess?
According to Wikipedia, Eton Mess is a traditional British dessert consisting of a mixture of fresh strawberries, crushed meringue, and whipped double cream. First mentioned in print in 1893, it is commonly believed to originate from Eton College and is served at the annual cricket match against the pupils of Harrow School.
In its most typical form, an Eton Mess is served almost as a trifle, in a large bowl with the ingredients – berries, meringues and whipped cream – layered inside. What could be bad, right?
why a popsicle?
Although I’m not posting weekly popsicles all summer long like I have in years past, I will never pass up the chance to try a new one when inspiration strikes. In fact, when I made those Eton Mess ice cream sandwiches four years ago I had originally wanted them to be popsicles. But I also knew that folding meringues into a popsicle is a TERRIBLE idea, so I made strawberry meringue “cookies”, and sandwiched them with my 2-ingredient no churn ice cream (they were YUMMY).
That said, I REALLY wanted to take a try at an Eton Mess pop, so here we are!
what’s in Eton Mess popsicles?
I’ll start right out by saying that I took major liberties with the classic recipe. This is more of an “inspired by” than an actual iteration, but I think if you try this recipe you’ll forgive the creative license I took here!
I kept things super simple and started with a quick cook fruit swirl, made from blackberries and honey. I would have definitely doubled the amount of fruit and this is reflected in the recipe. If you’ve been here a while you’ve seen this technique before (here, here and here) and it couldn’t be easier. Just cook down fresh or frozen fruit with your choice of sweetener and cool. You can layer the fruit in a parfait, use it in cookies, swirl it in homemade ice cream, you name it!
I layered the berry mixture with vanilla ice cream – after years of making popsicles I’ve learned 2 important lessons:
1. As much as I love my 2-ingredient no-churn, it does not do well in popsicle molds (you can see my work arounds here and here).
2. Haagen-Dazs does VERY well in popsicle molds. Trial and error has shown that other brands just don’t refreeze solidly enough to come clean out of the molds – trust me here.
Finally, I coated the pops with a quick meringue, which I then torched.
these are NOT a traditional Eton Mess – but that’s okay!
So at least with the ice cream sandwiches I had the meringue, the fruit and the whipped cream (in the ice cream base). For these pops, there is no whipped cream, and the meringue is not the crispy kind. But these are some seriously good popsicles that “evoke” an Eton Mess experience.
what ingredients do you need?
To make these easy pops you’ll need:
Berries
Honey
Vanilla ice cream
Egg whites
Cream of tartar
Granulated sugar
frequently asked questions!
do you have to use blackberries, or can you swap them for another fruit?
can you use frozen fruit?
can you use a sweetener other than honey?
is this recipe gluten free?
how does the meringue hold up in the freezer?
Popsicles are one of my favorite recipes to make and share, and I think you’re going to love these! Let me know if you make them!
Eton Mess Popsicles
Ingredients
- 2 cups fresh or frozen blackberries
- 3 tablespoons honey
- 2 pints vanilla ice cream
- 4 large egg whites
- 1/2 teaspoon cream of tartar
- 1 cup granulated sugar
Instructions
Make the popsicles:
- Combine the blackberries and honey in a small saucepan and place over medium-high heat till bubbly. Reduce to a simmer and cook – stirring often – for about 10 minutes. Remove from heat and let cool.
- When the fruit mixture has cooled, transfer the ice cream to a bowl and let soften, stirring occasionally until smooth but still cold. Fill the popsicle molds by layering the ice cream and fruit till filled. Add your popsicle sticks and freeze overnight.
- To release the pops, hold the molds briefly under hot water. Place the pops on a foil-lined baking sheet and return to the freezer to set.
Make the meringue:
- Using the whisk attachment beat the egg whites on low speed till frothy and completely covered in tiny bubbles. Add the cream of tartar and increase the speed to medium. When tracks begin to form, slowly add the sugar. When all of the sugar is added increase the speed to high and beat till the mixture is stiff and glossy.
- Working with one pop at a time, coat with the meringue, using the back of a spoon. Use a kitchen torch to brown the meringue – return the pops to the freezer till ready to serve.
Notes
- Feel free to use any fruit you like in place of the blackberries - fresh or frozen (if frozen no need to thaw before using).
- Agave, maple syrup and granulated sugar can all be substituted for the honey, but keep the granulated sugar for the meringue.
Nutrition
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
These are gorgeous!
Thank you Annie!