Chocolate Meringue and Mint Chip Ice Cream Cake

Name: Chocolate Meringue and Mint Chip Ice Cream Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 59 milliliters chocolate sprinkles; 4 larges egg whites; 2 pints mint chip ice cream, slightly softened; 118 milliliters powdered sugar; 11 Tbsps sugar, divided; 3 Tbsps unsweetened cocoa powder; 0 teaspoons vanilla extract; 118 milliliters chilled whipping cream

You can never have too many dessert recipes, so give Chocolate Meringue and Mint Chip Ice Cream Cake a try. This recipe serves 10. This recipe covers 5% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 336 calories, 5g of protein, and 15g of fat per serving. A mixture of cocoa powder, sugar, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so delicious. It can be enjoyed any time, but it is especially good for Summer. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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.

Ingredients you will need

Powdered Sugar

Egg Whites

Cocoa Powder

Sugar

Equipment you will use

Baking Paper

Hand Mixer

Baking Sheet

Bowl

Oven

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.

Ingredients you will need

Cocoa Powder

Sugar

Spread 1/3 of meringue (about 1 1/2 cups) evenly over each marked rectangle.

Ingredients you will need

Spread

Bake meringues until dry, reversing sheets every hour, about 4 hours total. Turn off oven; leave meringues in oven overnight.

Equipment you will use

Oven

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.

Ingredients you will need

Ice Cream

Spread

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.

Ingredients you will need

Vanilla