Chocolate Meringue and Mint Chip Ice Cream Cake
A luxurious layered dessert featuring crisp chocolate meringue sheets filled with mint chip ice cream, topped with fresh whipped cream and chocolate sprinkles. This elegant frozen cake combines the delicate crunch of meringue with cool, creamy ice cream.
Ingredients
- •10½ tablespoons sugar
- •½ cup powdered sugar
- •3 tablespoons unsweetened cocoa powder
- •4 large egg whites
- •2 pints mint chip ice cream
- •½ cup chilled whipping cream
- •¼ teaspoon vanilla extract
- •¼ cup chocolate sprinkles
Cooking Instructions
- 1.
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 200°F. Line 2 large baking sheets with parchment paper. Trace two 12x4-inch rectangles, spaced slightly apart, on 1 paper. Trace one 12x4-inch rectangle on second paper. Turn papers over (marked lines should show through). Sift 3 tablespoons sugar, powdered sugar, and cocoa into medium bowl. Using electric mixer, beat egg whites in large bowl until frothy. Add 1 1/2 tablespoons sugar and beat until soft peaks form. Gradually add 5 tablespoons sugar, beating until whites are stiff and glossy. Fold in cocoa mixture. Spread 1/3 of meringue (about 1 1/2 cups) evenly over each marked rectangle. Bake meringues until dry, reversing sheets every hour, about 4 hours total. Turn off oven; leave meringues in oven overnight.
240 min
- 2.
Lift meringues from parchment. Place 2 meringues on work surface. Gently spread 1 pint ice cream over each, being careful not to press hard to avoid cracking meringues. Place 1 filled meringue on long platter. Top with second filled meringue, then third meringue, pressing lightly to adhere. Cover and freeze assembled cake at least 2 hours and up to 1 day.
120 min
- 3.
Beat cream, vanilla, and remaining 1 tablespoon sugar in small bowl until peaks form. Spread whipped cream on top layer of meringue to cover; scatter chocolate sprinkles evenly over. Cut crosswise into slices and serve.
15 min
