Growing up, a birthday just wasn’t complete without an ice cream cake. Homemade cake? Oh, no. I shunned that long ago when my mother refused to make anything other than a sheet cake from a box. Requests for a round layered cake were always met with the usual comment that a sheet cake was much easier.
Okay, so screw the whole layered cake. Outdated… I wanted the new thing and since I grew up in the 80’s and 90’s, an ice cream cake was the way to roll. Not just any ice cream cake, a Baskin Robbin’s ice cream cake. Oooohhh yeaaahhh….
It has literally been years however since I have had my own ice cream cake for my birthday, so when I came across this little number via Pinterest, I was intrigued. That and also due to the fact that I needed a quick dessert that could be whipped up in no time. Which isn’t my usual way of doing things, however, I must say that getting older and having to cook for a crowd at your house for a dinner party already changes you.
This dessert was one of the easiest ones I have ever made and was also one that got the most compliments around the table. Imagine that! Enjoy!
7-Layer Ice Cream Cake
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
1 cup vanilla ice cream, softened
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 icecream, 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.
Source: Everyday Food