Ice Cream Cake with Meringue and Chocolate Sauce

This is a layered ice cream cake with Italian meringue on the outside. The top notch ice cream James used for this recipe is from Llanfaes Dairy in flavours of vanilla, pistachio, raspberry and peach! Its a sure fire family favourite!

Ingredients

2 vanilla shop-bought round cakes
1L vanilla ice cream
1L pistachio ice cream
1L raspberry ice cream
1L peach ice cream

Sauce

300g dark chocolate, melted
1 tbsp butter
25ml sugar stock syrup

Meringue

225g caster sugar
100ml water
4 eggs, whites only

Method

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Slice the cake in 3, horizontally. Then, sit the first cake back onto the lined base of the cake tin. Layer up ½ the ice cream, top with the middle cake, smooth over the rest of the ice cream and finish with the third cake slice. Smooth all over, cover in ice cream all over the sides and top level off. Proceed to freeze.
For the sauce, whisk the ingredients together.
Then, for the meringue – place the sugar and water into a pan, slowly bring to the boil until syrupy and the temp reaches 121c. Whisk the egg whites until firm peaks appear, turn the mixer to a low speed and pour the sugar mixture in a steady stream, beat for a further 5 minutes.
Spoon or pipe the meringue all over the ice cream and cake blow torch. Slice and serve with the sauce.

Ingredients

2 vanilla shop-bought round cakes
1L vanilla ice cream
1L pistachio ice cream
1L raspberry ice cream
1L peach ice cream

Sauce

300g dark chocolate, melted
1 tbsp butter
25ml sugar stock syrup

Meringue

225g caster sugar
100ml water
4 eggs, whites only

Method

Slice the cake in 3, horizontally. Then, sit the first cake back onto the lined base of the cake tin. Layer up ½ the ice cream, top with the middle cake, smooth over the rest of the ice cream and finish with the third cake slice. Smooth all over, cover in ice cream all over the sides and top level off. Proceed to freeze.
For the sauce, whisk the ingredients together.
Then, for the meringue – place the sugar and water into a pan, slowly bring to the boil until syrupy and the temp reaches 121c. Whisk the egg whites until firm peaks appear, turn the mixer to a low speed and pour the sugar mixture in a steady stream, beat for a further 5 minutes.
Spoon or pipe the meringue all over the ice cream and cake blow torch. Slice and serve with the sauce.