Servings: 16 to 20
This layered ice cream cake with its regal crown of meringue always elicits oohs and aahs. Though no single part of the recipe is complex, it takes some time to assemble and needs 4 hours in the freezer. Coffee ice cream is especially good in this dessert, but pistachio, black cherry, caramel, and mint-chip are other great choices. To assemble the cake, you’ll need a 2-1/2-quart bowl, preferably about 9 inches across, as well as a clean 10-inch round of cardboard.
Make Ahead Tips
The cakes can be made 1 day ahead and kept wrapped in plastic at room temperature. Well-wrapped layers can also be frozen for up to 2 months.
The sauce can be made and kept at room temperature for up to 3 hours; for longer storage, transfer it to a container, cool, cover, and refrigerate for up to 1 week. Reheat gently before serving.
The entire dessert, minus the meringue, can be assembled and kept frozen for several days before covering with meringue, baking, and serving.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Everything went well until the baking. I feel like this recipe is missing a crucial step that after spreading the meringue, the cake needs to be frozen again before baking. When I followed this recipe, my meringue drooped down and some of the ice cream got exposed. Afterwards I looked at a few other recipes and they all recommended to add an additional freeze before baking. Too bad because all that work and one step could have saved it! Otherwise a great cake.
I'm not a baker and wouldn't have EVER tried this, but the short spread in the magazine with all the fun pictures made me curious, and once I read the article, I saw how doable it was. I've made this twice now to rave reviews. Everything went as planned, it was thrilling to make such a showpiece! And the make ahead aspects really suit my lifestyle. Went w/vanilla ice cream once and yellow cake/strawberry ice cream the next time. The variations seem endless. The video was very helpful as well. Thanks FC!
I made this to oohs and aaahs. It makes a wonderful presentation to the ending of a dinner party. None of the steps were complicated, it just required planning in advance. Even the leftovers were good. Loved the sauce made with something other than corn syrup -- I will definitely make the sauce again.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.