Chocolate Meringue And Mint Chip Ice Cream Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I found this recipe saved in my recipe file. This recipe came from Bon Appetit Magazine, Aug 2006. I looked it up online and found a picture to go with it! This is an extraordinary icebox/ice cream cake that's fit for any feeding frenzy! Read more ! Thank you and bon appetite! (The meringue layes take several hours to prepare so make this the day before you plan to serve this cake.) Ingredients:
10 1/2 tablespoons sugar, divided |
1/2 cup powdered sugar |
3 tablespoons unsweetened cocoa powder |
4 large egg whites |
2 pints mint chip ice cream, slightly softened |
1/2 cup chilled whipping cream |
1/4 teaspoon vanilla extract |
1/4 cup chocolate sprinkles |
*see note below |
Directions:
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.
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.
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.
4. **Note
5. I have made an ice cream cake using layers of the Nabisco Chocolate Wafers, mint ice cream, and whipped heavy cream. It comes out nicely and even though it lacks the meringue, it made a wonderful dessert item. Sprinkle some chocolate sprinkles on the top or add some shaved dark chocolate. Experiment with various ice creams for a treat anytime!
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