Even though it’s January, it’s been so warm the last couple of days that I think an ice cream cake is in order! This is a refreshing minty chocolate ice cream cake that is delicious any time of the year. The chocolate layer in between the mint chocolate chip ice cream is a giant crispy chocolate meringue, and adorning the top is a delightful layer of fresh whipped cream sprinkled with chocolate shavings. Even better, the possibility for flavor variations is limited only buy your imagination (and the selection of ice cream flavors in your local grocery store). Enjoy!
7 tablespoons granulated sugar
1/2 cup powdered sugar
4 large egg whites
3 tablespoons unsweetened cocoa powder (I used dutch process)
½ gallon mint chocolate chip ice cream
1/2 cup heavy whipping cream
1 tablespoon powdered sugar
1/4 teaspoon vanilla extract
Based on a recipe from Epicurious.
Position 1 rack in the top third and 1 rack in the bottom third of the oven. Do NOT preheat the oven.
Line 2 large baking sheets with parchment paper. Draw two 12x4-inch rectangles on the first paper and one 12x4-inch rectangle on the second paper.
Sift the powdered sugar and cocoa into a small bowl. (Sift in order to ensure a silky smooth texture when folding the mixture into the beaten egg whites.)
With an electric mixer, beat the four egg whites in a large bowl until frothy. Gradually add the 7 tablespoons of sugar and continue beating until the egg whites are stiff and glossy. Fold in the cocoa mixture. Spread 1/3 of the meringue over each marked rectangle, smoothing the top with a butter knife.
Put the baking sheets on the prepared racks in the oven and set the heat to 275°F. Bake for about 1.5 hours, reversing the sheets every half hour. The meringues will be dry and crispy. Remove the parchment from the baking sheets and set on cooling racks.
I did all of the above the night before I assembled the cake.
Remove the meringues from parchment. Be careful because they crack somewhat easily. (But don’t get too upset if one does crack…it happened to me. Once you have the cake assembled no one will be the wiser.)
Place 2 meringues back on the parchment paper on a table. Let the ice cream out at room temperature a little while to get it soft and easier to spread. Carefully spread a layer of ice cream over each meringue to avoid making any more cracks in the meringues.
Place a filled meringue into a 9x13” pan. Put the second filled meringue over that, and finally the third plain meringue on top. Cover and freeze this for at least 2 hours.
Beat the cream, vanilla, and remaining 1 tablespoon powdered sugar in a small bowl until soft peaks form (don’t over beat or you’ll get butter! And you don't want this to happen to you). Spread whipped cream on the top layer of the meringue to cover. Sprinkle the chocolate shavings over top. Cut into slices and enjoy your ice cream cake!