Ice Cream Cake Spray oil

1 pint raspberry, passion fruit, or other sorbet, softened

1 pint vanilla ice cream, softened

1 quart chocolate ice cream, softened

1 cup chocolate wafer crumbs (about 17 crushed wafers)

1 loaf pound cake

 

Meringue

1 cup egg whites (about 6 large eggs), at room temperature

pinch of cream of tartar

1 cup sugar

 

Spray a 3-quart metal bowl with vegetable oil. Line with plastic wrap. Fill the bowl with scoops of the sorbet, vanilla ice cream, and half of the chocolate ice cream, alternating scoops to create a mosaic of colors and shapes. Place a piece of plastic wrap on the ice cream; press down to close the gaps between scoops and even out the surface. Remove the plastic wrap. Sprinkle the ice cream with the wafer crumbs. Recover with plastic wrap, pressing gently. Freeze until set, about 30 minutes. Remove the wrap and spread the remaining chocolate ice cream in an even layer on top of the crumbs. Cut the pound cake into ½ inch slices; completely cover the ice cream with the slices, trimming as needed (you’ll use ~2/3 of the cake). Cover with fresh plastic wrap and freeze until firm, at least 2 hours or up to 2 days.

 

Make the meringue: ship the egg whites and cream of tartar in a large bowl with a mixer on medium high speed until foamy, about 2 minutes. Gradually add the sugar while beating on high speed until whites are glossy and hold stiff peaks.

 

Remove ice cream cake from freezer and invert onto a parchment lined baking sheet. May need to let the cake stand overturned until it slides out of bowl. Remove the rest of the plastic wrap from the ice cream. Cover the ice cream completely with the meringue, making the dome-shaped top slightly thicker than the sides. Form swirly peaks in the meringue using the back of a spoon. Freeze at least 3 more hours.

 

Preheat oven to 500oF. Bake the cake until the meringue peaks are golden, about 4 minutes, or brown meringue with a blow torch. Keep an eye on the cake if browning meringue in oven so peaks do not burn. Let cake soften at room temperature for 5-10 minutes before slicing.