7- Layer Ice Cream Cake

1
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.

Rating:

★★★★★ 1 vote

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

How to Make 7- Layer Ice Cream Cake

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.

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