Ice cream and toasted meringue, what's not to love. This recipe great for entertaining and so much easier to make than you think!
Course: Dessert
Keyword: Party Food
EQUIPMENT
Large metal bowl
Vegetable oil
Olive oil
Plastic wrap
Rubber spatula
Stand mixer
Cake tray or other serving platter
Culinary torch (optional)
Ingredients
1pintvanilla ice creamslightly softened
1 pintchocolate ice creamslightly softened
1 pintcookies and cream ice creamslightly softened
1 cupchocolate chipsoptional
1cupegg whitesroom temperature
1/2tspcream of tartar
1cupwhite sugar
Instructions
Coat metal bowl with a thin layer of oil. Line bowl with plastic wrap. Scoop vanilla ice cream onto plastic wrap and press down and smooth out with a runner spatula. Repeat with chocolate ice cream, then cookies and cream ice cream. Sprinkle chocolate chips over top and press lightly into ice cream. Place bowl in freezer for one hour or until ice cream hardens up.
Preheat oven to 500° (skip this part if using culinary torch to toast the meringue).
Using your mixer, whip the egg whites and cream of tartar until foamy (a couple of minutes or so). Slowly beat in the sugar until stiff peaks form and egg whites look glossy.
Take bowl of ice cream out of the freezer and invert in on your serving platter. Remove the plastic wrap and spoon meringue onto ice cream, completely covering it. Using the back of a teaspoon to create swirls in the meringue.
Place cake in oven and bake for 3-5 minutes until the meringue peaks are golden or use a culinary torch to toast the meringue. Slice and serve immediately.