Ice Cream Layer Cake
Ice Cream Layer Cake
Ingredients
- 3 egg whites, at room temperature
- ¾ cup (160 g) sugar
- 1 tbsp chocolate cookie crumbs (Oreo-style)
- 2 cups (500 ml) chocolate ice cream
- 2 cups (500 ml) vanilla ice cream
- 2 cups (500 ml) cherry ice cream
Instructions
- With the rack in the middle position, preheat the oven to 275°F (135°C). Line the bottom of two 8-inch (20 cm) springform pans with removable bottoms with parchment paper.
- In a large bowl, whisk the egg whites with an electric mixer until soft peaks form. Gradually add the sugar and whisk until firm peaks form. Divide the meringue equally between the two prepared pans. Sprinkle with the cookie crumbs.
- Bake for 1 hour or until the meringue is dry. Turn off the oven and continue drying for 1 hour, keeping the oven door slightly ajar with a wooden spoon.
- Pass a thin blade between the side of each pan and the meringue. Carefully unmould one disc of meringue. Set aside on a plate. Leave the other disc of meringue in the pan.
Ice Cream Layer Cake