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–+ servings

7-Layer Ice Cream Cake

This is not as hard as it looks and is such a yummy summer treat. (Source: Everyday Food Magazine)
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Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 8 servings
Calories: 292kcal
Author: Megan Porta

Ingredients

  • 1 frozen pound cake 10 3/4 ounces, in aluminum loaf pan, thawed
  • 1 cup lime sherbet softened
  • 1/2 cup Oreo cookies coarsely chopped
  • 1 cup vanilla ice cream softened
  • 1 cup raspberry sherbet softened
  • pinch cream of tarter
  • 1/2 cup sugar
  • 1/2 tsp vanilla extract

Instructions

  • 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, lime sherbet, cake slice, Oreo crumbs, vanilla ice cream, cake slice, raspberry sherbet, top cake slice. Wrap in plastic and freeze for a minimum of 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 a pan of simmering water and whisk until whites are foamy. Slowly whisk in sugar and cook, whisking, until sugar is dissolved.
  • Remove bowl from heat and, with an electric mixer, beat on medium-high speed until stiff, glossy peaks form, about 6 minutes. Add vanilla and beat for 1 minute. Remove cake from pan and dollup meringue over top.

Nutrition

Calories: 292kcal | Carbohydrates: 58g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 277mg | Potassium: 127mg | Fiber: 1g | Sugar: 43g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg
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