Chocolate, Mint, and Meringue Ice Cream Cake recipe

Ice cream cakes are a family favorite, but the ones from the grocery store don't meet expectations anymore. This recipe makes a fabulous ice cream cake that everyone can enjoy. Makes 8 to 10 servings.

Ingredients:

• 10 1/2 tablespoons sugar, divided
• 1/2 cup confectioners' sugar
• 3 tablespoons cocoa powder
• 4 egg whites
• 2 pints mint chip ice cream
• 1/2 cup chilled heavy cream
• 1/4 teaspoon vanilla

Directions:

1. Preheat oven to 200F. Line 2 large baking sheets with parchment paper.

2. Trace 3 12 by 4 inch rectangles on the parchment sheets. Flip them over so the line show through.

3. In a medium bowl sift together 3 tablespoons sugar, confectioners' sugar, and cocoa.

4. In a large bowl with an electric mixer on high speed beat the egg whites until frothy.

5. Add 1 1/2 tablespoons sugar to the egg whites and beat until soft peaks form. Gradually add another 5 tablespoons sugar and continue beating until stiff and glossy.

6. Fold in the cocoa mixture.

7. Spread the meringue evenly over each marked rectangle, about 1 1/2 cups each.

8. Bake in the oven until dry, about 4 hours, reverse the pans every hour.

9. Turn the oven off and leave the meringues in there overnight.

10. Lift the meringues from the parchment and place 2 of them on a work surface.

11. Gently spread 1 pint of ice cream over each.

12. Place one of these on a platter, top with the other and then place the third meringue (the one with no ice cream), on top. Press slightly to adhere.

13. Cover and freeze for 2 hours and up to one day.

14. In a medium bowl beat the cream and vanilla with an electric mixer until stiff. Spread whipped cream all over the cake.

15. Cut crosswise into slices to serve.

Author: Rachael Daylong

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