Special Cascades Ice Cream Dessert Recipe

Summary

CuisineCourse
Method

Ingredients

 Sponge cake1
 Cream of tartar1 Pinch
 Peppermint ice cream1 Quart
 Super fine sugar2⁄3 Cup (10.67 tbs)
 Chocolate ice cream1 Quart
 Vanilla1⁄2 Teaspoon
 Egg whites6
 Chocolate sauce1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 4378 Calories from Fat 1516

% Daily Value*

Total Fat 163 g251%

Saturated Fat 104.3 g521.4%

Trans Fat 0 g

Cholesterol 598.4 mg

Sodium 1659.9 mg69.2%

Total Carbohydrates 640 g213.3%

Dietary Fiber 0.75 g3%

Sugars 531.4 g

Protein 82 g164.9%

Vitamin A 36.6% Vitamin C

Calcium 75.9% Iron 23.7%

*Based on a 2000 Calorie diet

Directions

Preheat the oven to 475° F.
10 minutes before the meringue is ready to be browned.
Place the Spongecake on an ovenproof plate or platter.
Spread the peppermint ice cream on top of the Spongecake.
Freeze for 30 minutes.
Spread the chocolate ice cream on top of the peppermint ice cream.
Freeze for 1 hour.
Beat the egg whites until frothy.
Add a pinch of cream of tartar and beat until soft peaks form.
Gradually add the sugar and beat until stiff peaks form.
Add the vanilla.
Fill a pastry bag fitted with a decorative tip with meringue.
Spread the rest of the meringue over the cake in a layer 3/4 inch thick right down to the platter.
Pipe meringue around the base of the dessert and make swirls on the top.
Freeze for 2 hours.
Bake at 475° F for 3 minutes or until the meringue is lightly browned.
Serve with chocolate sauce.
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