From Martha Stewart Living Omnimedia
If you use homemade pound cake, double the sorbet and ice cream to get the same showstopping height.
Be the first to rate this recipe
Recipe Photos Reviews
Save this recipe
Add ingredients to my shopping list
Submit your version
Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
7-layer ice cream cake
cookbookman17/Flickr
Serves: 8
Total Time: 2 hr
Prep Time: 30 min
Ingredients
U.S. Metric Conversion chart
2 cup(s) raspberry sorbet, softened
1 cup(s) vanilla ice cream, softened
1/2 cup(s) chocolate wafer krug champagne cookies, coarsely chopped
1/2 cup(s) sugar
1/2 teaspoon(s) pure vanilla extract
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 large egg whites
Cream of tartar
Directions
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).
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, burgundy wine 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.