I've been drooling over this
recipe since last summer and finally pulled my act together this weekend to make it. Yum! I love ice cream cake, I love mint chocolate chip ice cream, I love meringues. It's a win, win, win. The meringues are light and fluffy and chocolatey and the whole combination is great. Also looks super impressive. I halved the original recipe because there were only three of us and made it round.
Ingredients:
5 1/4 tbsp sugar, divided
1/4 cup powdered sugar
1 1/2 tablespoons cocoa powder
2 large egg whites
1 pint mint chocolate chip ice cream, softened
1/4 cup chilled whipping cream
powdered sugar
1/2 tsp vanilla
Directions:
Preheat oven to 200. Trace three circles using a cereal bowl onto a piece of parchment. Flip the paper over and put on a baking sheet. Sift 1 1/2 tbsp sugar, powdered sugar, and cocoa into a small bowl (or put them in and whisk it smooth).
In another bowl, using an electric mixer, beat the egg whites until frothy. Add 3/4 tbsp sugar and beat until soft peaks form.
Gradually add 2 1/2 tbsp sugar and beat until stiff, glossy peaks form. (See the difference from the soft peaks?)
Gently fold in cocoa mixture.
Spread the meringue out on the parchment into the marked circles, dividing it evenly in three. Put them in the oven for four hours. Don't open the oven to check on them, no matter how tempting!
Turn the oven off and let them sit in there as long as you can. (Also, don't make this on a rainy or damp humid day - the meringues won't dry out and will be chewy.)
Lift the dried meringues off the parchment carefully (so they don't crack). Spread some of the ice cream on top of the first meringue, then top with the second meringue, then spread more ice cream, then top with the third meringue.
Put in the freezer for at least 2 hours so it can set.
When ready to serve, make the whipped cream (beat until peaks form then add sugar and vanilla). Top with the whipped cream and sprinkle with chocolate shavings or sprinkles.
Serve and enjoy!
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