Chocolate, Mint, and Meringue Ice Cream Cake

Ice cream cakes are a family favorite, but the ones from the grocery store don;t meet expectations anymore. This recipe makes a fabulous ice cream cake that everyone can enjoy. Makes 8 to 10 servings.


10 1/2 tablespoons sugar, divided
1/2 cup confectioners' sugar
3 tablespoons cocoa powder
4 egg whites
2 pints mint chip ice cream
1/2 cup chilled heavy cream
1/4 teaspoon vanilla


1. Preheat oven to 200F. Line 2 large baking sheets with parchment paper.
2. Trace 3 12 by 4 inch rectangles on the parchment sheets. Flip them over so the line show through.
3.In a medium bowl sift together 3 tablespoons sugar, confectioners' sugar, and cocoa.
4. In a large bowl with an electric mixer on high speed beat the egg whites until frothy.
5. Add 1 1/2 tablespoons sugar to the egg whites and beat until soft peaks form. Gradually add another 5 tablespoons sugar and continue beating until stiff and glossy.
6. Fold in the cocoa mixture.
7. Spread the meringue evenly over each marked rectangle, about 1 1/2 cups each.
8. Bake in the oven until dry, about 4 hours, reverse the pans every hour.
9. Turn the oven off and leave the meringues in there overnight.
10. Lift the meringues from the parchment and place 2 of them on a work surface.
11. Gently spread 1 pint of ice cream over each.
12. Place one of these on a platter, top with the other and then place the third meringue (the one with no ice cream), on top. Press slightly to adhere.
13. Cover and freeze for 2 hours and up to one day.
14. In a medium bowl beat the cream and vanilla with an electric mixer until stiff. Spread whipped cream all over the cake.
15. Cut crosswise into slices to serve.

Author: Rachael Daylong

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