Blog Flog: Toasted Marshmallow Ice Cream Cake

I’m a sucker for anything topped with torched meringue, but my preference is ice cream, baked Alaska-style. (Yes, this is essentially a baked Alaska.. though B.A. is typically frozen in a bowl, so it’s dome-shaped, like this.)

Ice cream “cake” was my birthday cake of choice as a kid.. because really, the scoop of ice cream beside the cake is always the best part. If you’re making it yourself, layered ice cream negates the need to turn on the oven, or even follow a recipe—it’s ideal for the baking intimidated. You don’t require a specific cake pan size (or a cake pan at all, really), and an ice cream “cake” can be made in advance and stashed away in the freezer for days, weeks or even months— until you’re ready to finish it with a simple cooked meringue, which is easy to work with and finish with swirls and flourishes.

To make this version, all you need is a tub of ice cream or sorbet—or preferably two kinds of ice cream, packed into a bowl or pan (with a layer of chopped-up chocolate bars, Oreos or some such in between, if you like). Freeze it solid and then spread all over with a marshmallowy Italian meringue, which is then torched for campfire-esque toastiness. It’s fancy in an un-finicky way, and takes care of those who require gluten-free desserts, whom we often have at the table. (Chapman’s changed their Original Ice Cream to gluten free in 2000, and have created several gluten-free treats on a stick-75% of their new production space is dedicated to gluten free products.)

Big thanks to Chapman’s for supporting this site by sponsoring this post—they’re the largest independent ice cream manufacturer in Canada, and have produced ice cream and frozen treats for Canadians since 1973. They remain a family-owned and run business, and are so fantastic to work with, giving me free reign to simply make something I think my readers will like. I love that.

I considered crumbling chunks of graham crackers or Digestives between the layers and calling this a s’more pie, but I feel like a s’more should be in s’more form… Thinking about it now, you could, in fact, scoop ice cream onto graham crackers or Digestives and top them with toasted marshmallow for something like an elevated s’more without the campfire. Next time—summer is full of opportunities to eat ice cream.

Toasted Marshmallow Ice Cream Cake

AuthorJulie

3 l Chapman's Premium Ice Cream (any variety, particularly two contrasting flavours), softened
½ cup chopped chocolate bars or Oreo cookies, or mini peanut butter cups
Meringue
3 large egg whites
½ cup sugar

1

Spread half the softened ice cream into a plastic wrap-lined 9x5-inch loaf pan, sprinkle with chopped chocolate bars or cookies, mini peanut butter cups, or anything else you like. Spread the second ice cream flavour on top, cover and return to the freezer until solid.

2

In the bowl of a double boiler (or a glass or stainless steel bowl that will fit over a saucepan of simmering water), whisk together the egg whites and sugar. Set over an inch or two of simmering water and whisk until the mixture is warm to the touch. Remove the bowl from the heat and beat with an electric mixer until stiff peaks form. If you want to broil the cake, preheat your broiler.

3

Remove the frozen cake and ice cream from the freezer, unwrap it on a serving plate and cover with meringue. Brown the surface with a culinary blowtorch or run it under the broiler for a minute or two, just until golden on the surface. Serve immediately. Serves 8-10.

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Ingredients

 3 l Chapman's Premium Ice Cream (any variety, particularly two contrasting flavours), softened
 ½ cup chopped chocolate bars or Oreo cookies, or mini peanut butter cups
Meringue
 3 large egg whites
 ½ cup sugar

Directions

1

Spread half the softened ice cream into a plastic wrap-lined 9x5-inch loaf pan, sprinkle with chopped chocolate bars or cookies, mini peanut butter cups, or anything else you like. Spread the second ice cream flavour on top, cover and return to the freezer until solid.

2

In the bowl of a double boiler (or a glass or stainless steel bowl that will fit over a saucepan of simmering water), whisk together the egg whites and sugar. Set over an inch or two of simmering water and whisk until the mixture is warm to the touch. Remove the bowl from the heat and beat with an electric mixer until stiff peaks form. If you want to broil the cake, preheat your broiler.

3

Remove the frozen cake and ice cream from the freezer, unwrap it on a serving plate and cover with meringue. Brown the surface with a culinary blowtorch or run it under the broiler for a minute or two, just until golden on the surface. Serve immediately. Serves 8-10.

Toasted Marshmallow Ice Cream Cake
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