Growing up, a birthday just wasn't complete without an ice cream cake. Homemade cake? Oh, no. I shunned that long ago when my mother refused to make anything other than a sheet cake from a box. Requests for a round layered cake were always met with the usual comment that a sheet cake was much easier.
Okay, so screw the whole layered cake. Outdated... I wanted the new thing and since I grew up in the 80's and 90's, an ice cream cake was the way to roll. Not just any ice cream cake, a Baskin Robbin's ice cream cake. Oooohhh yeaaahhh....
It has literally been years however since I have had my own ice cream cake for my birthday, so when I came across this little number via Pinterest, I was intrigued. That and also due to the fact that I needed a quick dessert that could be whipped up in no time. Which isn't my usual way of doing things, however, I must say that getting older and having to cook for a crowd at your house for a dinner party already changes you.
This dessert was one of the easiest ones I have ever made and was also one that got the most compliments around the table. Imagine that! Enjoy!
7-Layer Ice Cream Cake
1 frozen pound cake (10 3/4 ounces) in aluminum loaf pan, unthawed, or 1 homemade 4 1/2-by-8 1/2-inch pound cake, room temperature
2 cups raspberry sorbet, softened
1 cup vanilla ice cream, softened
2 large egg whites
Cream of tartar
1/2 cup sugar
1/2 teaspoon pure vanilla extract
Remove cake from pan and cut horizontally into 4 slices. Line pan with plastic wrap, leaving 6-inch overhang on two sides. Build cake layers in pan in this order: bottom cake slice, 1 cup sorbet, cake slice, 1/2 cup icecream, cookie crumbs, 1/2 cup ice cream, cake slice, 1 cup sorbet, top cake slice. (If necessary, return ice cream to freezer as you work.) Wrap in plastic and freeze at least 1 hour (or up to 3 days).
In a heatproof bowl, lightly whisk together egg whites and pinch of cream of tartar. Set bowl over (not in) a pan of simmering water and whisk until whites are foamy. Slowly whisk in sugar and cook, whisking, until sugar is dissolved (to test, rub some between your fingertips).
Remove bowl from heat and, with an electric mixer, beat on medium-high until stiff, glossy peaks form, about 6 minutes. Add vanilla and beat 1 minute. Remove cake from pan, trim sides if desired, and dollop meringue on top.
Source: Everyday Food