I love the glorious unruliness of Eton mess, all billowy cream, crushed meringue and tumbling fruit. This frozen version captures all of that charm but in a sliceable, make-ahead dessert that’s perfect for August entertaining. The fruit can even be cooked a day in advance, leaving little more to do than whip everything together before freezing. Thanks to the condensed milk, the cream freezes surprisingly softly, while the meringue keeps its gentle chew and the toasted coconut adds a welcome crunch and nuttiness. Late summer plums bring a lovely tartness that balances the sweetness beautifully, though apricots, peaches and nectarines would also work well.

Prep 10 min
Cook 40 min
Freeze 8 hr+
Serves 8

For the fruit
400g red plums (about 5 medium fruit), stoned and quartered
40g caster sugar
2 tsp lemon juice
1 pinch fine sea salt
120g raspberries, plus a few extra to decorate

For the ice-cream
150g coconut condensed milk, or regular condensed milk
250ml double cream
1 tsp vanilla extract
½ tsp fine sea salt
120g shop-bought meringues, roughly broken
50g toasted coconut chips, plus 15g extra to decorate

Start by cooking the fruit, as it needs to cool completely before being folded into the ice-cream. Put the plums, sugar, lemon juice and salt in a medium pan on a medium heat. Cover partially with a lid and leave to cook gently for about 10 minutes, until the plums soften and collapse. Add the raspberries, stir gently for about a minute, just until they begin to soften, then take off the heat.

Strain the fruit through a fine-mesh sieve set over a bowl, reserving both the fruit and its juices separately. Return the juices to the pan and simmer on a medium-high heat for three to five minutes, until reduced to a lightly syrupy consistency. Pour into a small jug and leave both the syrup and the fruit to cool completely.

Line a 20cm x 10cm loaf tin with baking paper, leaving plenty of overhang on all sides. Put the condensed milk, cream, vanilla and salt in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high until the mixture holds firm peaks. Fold in the broken meringues and toasted coconut chips, until evenly incorporated, then add the cooled fruit. Fold gently a few times, just so the fruit remains in generous ripples, rather than becoming fully incorporated.

Spoon the mix into the lined tin and smooth out the surface with a spatula. Tap the tin firmly on a work surface a few times to knock out any air pockets, then fold the paper overhang over the top and freeze overnight, or for at least eight hours.

To serve, briefly wrap the outside of the tin with a hot, damp tea towel, then use the paper overhang to lift the ice-cream on to a platter. Spoon over the reserved fruit syrup, scatter with the extra toasted coconut and decorate with a few extra raspberries. Slice thickly and serve immediately with any remaining syrup alongside.