Chocolate Meringue and Mint Chip Ice Cream Cake

Chocolate Meringue and Mint Chip Ice Cream Cake

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  • Prep Time


  • Total Time


  • Servings



  • 1½ tbsp. sugar divided

  • 3 tbsp. unsweetened cocoa powder

  • 4 large egg whites

  • 2 pints mint chip ice cream, softened

  • ½ c. chilled whipping cream

  • ¼ tsp. vanilla

  • ¼ c. chocolate sprinkles


Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 200. Line 2 large baking sheets with parchment paper. Trace two 12 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 tbsp. sugar, powdered sugar and cocoa into medium bowl. Using electric mixer, beat egg whites in large bowl until frothy. Add 1 1/2 tbsp. sugar and beat until soft peaks form. Gradually add 5 tbsp. sugar beating until whites are stiff and glossy. Fold in cocoa mixture. Spread 1/2 meringue 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, then third meringue, pressing leightly to adhere. Cover and freeze assembled cake at least 2 hours and up to 1 day. Beat cream, vanilla, and remaining 1 tbsp. sugar in small bowl until peaks form. Spread whipped cream on top layer of meringue to cover. Scatter chocolate sprinkles evenly over top.


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