Ingredients
Scale
- 1 store-bought pound cake
- 3 cups of your favorite ice cream (vanilla, chocolate, or strawberry)
- 4 egg whites
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- Optional: fresh fruit or chocolate shavings for garnish
Instructions
- Slice pound cake into two halves to create a base; cool the layers.
- Soften ice cream, mold into a thick disc, place on the bottom cake layer, and freeze for at least 2 hours.
- Preheat oven to 500°F (260°C); spread meringue over the frozen cake, sealing in the ice cream.
- Beat egg whites until foamy, add cream of tartar, then gradually add sugar until stiff peaks form; fold in vanilla.
- Pipe meringue decoratively on cake; bake for 3 to 5 minutes or until golden brown.
- Remove from oven, let sit briefly before serving.
Notes
- Store leftovers covered in the freezer to prevent freezer burn.
- Serve with fresh fruit or chocolate shavings for extra flavor.
- Prepare cake and ice cream layers ahead of time; add meringue just before baking.
- Experiment with different cake and ice cream flavors for custom variations.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 32g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg