7- Layer Ice Cream Cake

CC MCCART-FROST

By
@CCMCCART

Seems as though folks are all talking about the HOT summer coming up this year. Thought this would be the perfect dessert to prepare for family/friends/guests. The best part of it is you don't have to heat up the kitchen, not to mention of course how tasty it is.


Featured Pinch Tips Video

Rating:

Comments:

Ingredients

1
frozen pound cake (10 3/4 ounces) in aluminum loaf pan, unthawed, or 1 homemade 4 1/2-by-8 1/2-inch pound cake, room temperature
2 c
raspberry sorbet, softened
1 c
vanilla ice cream, softened
1/2 c
coarsely chopped chocolate wafer cookies
2
large egg whites
cream of tartar
1/2 c
sugar
1/2 tsp
pure vanilla extract

Directions Step-By-Step

1
Remove cake from pan and cut horizontally into 4 slices. Line pan with plastic wrap, leaving 6-inch overhang on two sides. Build cake layers in pan in this order: bottom cake slice, 1 cup sorbet, cake slice, 1/2 cup ice cream, cookie crumbs, 1/2 cup ice cream, cake slice, 1 cup sorbet, top cake slice. (If necessary, return ice cream to freezer as you work.) Wrap in plastic and freeze at least 1 hour (or up to 3 days).
2
In a heatproof bowl, lightly whisk together egg whites and pinch of cream of tartar. Set bowl over (not in) a pan of simmering water and whisk until whites are foamy. Slowly whisk in sugar and cook, whisking, until sugar is dissolved (to test, rub some between your fingertips).
3
Remove bowl from heat and, with an electric mixer, beat on medium-high until stiff, glossy peaks form, about 6 minutes. Add vanilla and beat 1 minute. Remove cake from pan, trim sides if desired, and dollop meringue on top.

About this Recipe