Colorful and fun, this easy ice-cream cake is made with store-bought ingredients.
Ingreadient
- 1 frozen pound cake (10 ¾ ounces) in aluminum loaf pan, unthawed, or 1 homemade 4 ½-by-8 ½-inch pound cake, room temperature
- 2 cups raspberry sorbet, softened
- 1 cup vanilla ice cream, softened
- ½ cup coarsely chopped chocolate wafer cookies
- 2 large egg whites
- Cream of tartar
- ½ cup sugar
- ½ teaspoon pure vanilla extract
Direction
- Remove cake from pan and cut horizontally into 4 slices. Line pan with plastic wrap, leaving 6-inch overhang on 2 sides.
- Build cake layers in pan in this order: bottom cake slice, 1 cup sorbet, cake slice, 1/2 cup ice cream, cookie crumbs, 1/2 cup ice cream, cake slice, 1 cup sorbet, top cake slice. (If necessary, return ice cream to freezer as you work.)
- Wrap in plastic and freeze at least 1 hour (or up to 3 days).:
- In a heatproof bowl, lightly whisk together egg whites and pinch of cream of tartar. Set bowl over (not in) a pan of simmering water and whisk until whites are foamy. Slowly whisk in sugar and cook, whisking, until sugar is dissolved (to test, rub some between your fingertips).:
- Remove bowl from heat and, with an electric mixer, beat on medium-high until stiff, glossy peaks form, about 6 minutes. Add vanilla and beat 1 minute.
- Remove cake from pan, trim sides if desired, and dollop meringue on top.
