This delicious ice cream cake is a fruit-lover’s dream!
Photo by Gina Moore
SERVES 8
½ gallon vanilla ice cream
1 cup crushed meringue nests (store-bought or homemade)
¼ cup fresh chopped mango
¼ cup fresh pomegranate arils (seeds)
1 cup frozen raspberries
Fresh raspberries, for garnish
Pomegranate arils, for garnish
Line a freezer-proof, 9-inch or 9-by-5-inch loaf pan with plastic wrap, overlapping the sides (for easy removal). Set aside. Slightly soften ice cream, enough to stir, and place in a medium bowl. Stir in meringue nests, mango, pomegranate arils and frozen raspberries. Spoon into loaf pan. Cover with plastic film and then foil. Freeze well. Slice and serve garnished with fresh berries and pomegranate arils.
Meringue Nests
¼ cup water
¼ cup granulated sugar
¼ teaspoon vanilla extract
1 tablespoon meringue powder
Preheat oven to 200 F. Line a half sheet pan with parchment paper. In a large bowl, combine water, 1 tablespoon of sugar, vanilla and meringue powder. Using a hand mixer, beat at high speed for 5 minutes. Gradually add the remaining sugar and continue to beat until peaks form and meringue is stiff and dry, approximately 5 minutes more. Place in a piping bag with a star tip attached. Pipe circles, about 2 inches in diameter, onto parchment-lined sheet pan, leaving about 2 inches between circles. Bake for 1 hour. Turn off oven and leave meringue in oven overnight to completely dry.
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