Recipe

Chocolate Meringue And Mint Chip Ice Cream Cake Regular And Gluten Free Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 4 months, 3 weeks ago this cake should be started the day before you want to serve it so the meringue layers can become nice and crispy...you will also need a couple of hours after you make it to freeze it.... but other than that it is a very simple cake to make... the re... More Prep:35m Cook:240m Servings:8	Peetabear
	ice cream meringue cake

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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

Directions

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.

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.

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.

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