This ice cream cake with a meringue topping is a hit with both kids and adults. It’s ideal for large birthday parties and may be prepared ahead of time.
- 1/2 cup chocolate cookie crumbs
- 2 Tablespoons unsalted butter melted
- 1 quart vanilla ice cream
- 1 quart birthday cake ice cream
- 1 quart chocolate ice cream
- 1 pan brownies (an 8-inch round pan’s worth)
- 4 pints Haagen Daaz ice cream
- 12 mini meringues
- 1 sheet gelatine or 1 teaspoon powdered
- 1 cup whole cream (35%)
- 2 Tablespoons cane sugar
- 2 Tablespoons mini chocolate chips
- Wrap four 8-inch round pans in plastic wrap and refrigerate until ready to use.
- Combine the cookie crumbs and melted butter in a mixing bowl. Freeze for 15 minutes after pressing into one of the pans. Remove the vanilla ice cream from the freezer and level it out on top of the crust. Return to the freezer after wrapping.
- Press the remaining 2 quarts of ice cream into two additional cooled 8-inch round pans, one flavor at a time. Return them to the freezer, covered with plastic. Three layers of ice cream should be used, one of which has a cookie foundation. Layers should be frozen for at least 4 hours.
- As fast as possible, put the layers together, starting with the crust/vanilla and ending with the chocolate. Place the 8-inch round brownie pan on top and press hard to adhere. Wrap the entire stack in plastic wrap and return it to the freezer once the last layer of birthday cake ice cream is added.
To make the topping:
- Place an 8-inch springform pan on ice and line it with plastic wrap. All of the Haagen Daaz pints should be opened and kept on ice as well. Alternate scooping miniature ice cream balls and pressing them onto the pan with mini meringues. As rapidly as possible, assemble the scoops into a little mountain. Place the pan in the freezer for at least 4 hours, or until the ice cream is one firm lump.
- To make the whipped cream frosting, combine all of the ingredients in a mixing bowl. In a bowl of warm water, soften the gelatine sheet. 1 tablespoon water and softened gelatine in a small dish whisked together until smooth. Remove from the equation. In the refrigerated bowl of a stand mixer, combine the cream and sugar. For 30 seconds, beat on medium speed. Drizzle in the gelatine mixture while the mixer is going. Increase the mixer’s speed to ‘high’ and beat the cream until firm and well-formed (but not grainy). Chill the cake until ready to assemble it (up to 1 hour).
To assemble the cake:
- On a cake stand, spread a little amount of whipped icing. Remove the ice cream ‘foundation’ from the package and place it in the center of the cake stand. Whipped cream frosting should be generously applied to the top and sides of the cake. Unwrap the ice cream cake’topping’ and lay it like a crown on top of the frosted foundation. Return the entire cake to the freezer for a couple of hours more.
- Fill a piping bag with the remaining whipped cream and a big swirl or star tip. Pipe a border around the cake’s foundation. Keep frozen until ready to serve by sprinkling the top with a few small chocolate chips.
Source: Simple BitesDon’t miss interesting posts on Onnewslive