Here’s a really great, simple dessert that will be a great finish to any summer meal. A huge bonus: you don’t have to bake anything!
To see more recipes from me, check out my blog, Christen in the Kitchen.
7-Layer Ice Cream Cake
• Servings: 6
• Difficulty: easy
• 1 frozen pound cake (10 3/4 ounces) in aluminum loaf pan, unthawed, or 1 homemade 4 1/2-by-8 1/2-inch pound cake, room temperature
• 2 cups raspberry sorbet, softened (I used Haagen Daz)
• 1 cup vanilla ice cream, softened (I used Edy’s Grand Ice Cream)
• 1/2 cup coarsely chopped chocolate wafer cookies
• 2 large egg whites
• Cream of tartar
• 1/2 cup sugar
• 1/2 teaspoon pure vanilla extract
Remove cake from pan and cut horizontally into 4 slices. Line pan with plastic wrap, leaving 6-inch overhang on two 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).
When you’re ready to frost the cake: 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.