Chocolate Meringue and Mint Chip Ice Cream Cake

ingredients

• 2/3 cup sugar, divided
• 1/2 cup powdered sugar
• 3 tablespoons unsweetened cocoa powder
• 4 large egg whites
• 1 quart mint chip ice cream, slightly softened
• 1/2 cup chilled whipping cream
• 1/4 teaspoon vanilla extract
• 1/4 cup chocolate sprinkles

directions

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 200 degrees. Line 2 large baking sheets with parchment paper. Trace 2 12x4 inch rectangles, spaced slightly apart, on 1 paper. Trace 1 12x4 inch rectangle on second paper. Turn papers over (marked lines should show through). Sift 3 tablespoons sugar, powdered sugar, and cocoa into medium bowl. Using electric mixer, beat egg whites in large bowl until frothy. Add 4 1/2 teaspoons sugar and beat until soft peaks form. Gradually add 1/3 cup sugar, beating until whites are stiff and glossy. Fold in cocoa mixture. Spread 1/3 of meringue (about 1 1/2 cups) evenly over each marked rectangle. Bake meringues until dry, reversing sheets every hour, about 4 hours total. Turn off oven, leave meringues in oven overnight.

Lift meringues from parchment. Place 2 meringues on work surface. Gently spread 2 cups ice cream over each, being careful not to press hard to avoid cracking meringues. Place 1 filled meringue on long platter. Top with second filled meringue, then third meringue, pressing lightly to adhere. Cover and freeze assembled cake at least 2 hours and up to 1 day.

Beat cream, vanilla, and remaining 1 tablespoon sugar in small bowl until peaks form. Spread whipped cream on top layer of meringue to cover, scatter chocolate sprinkles evenly over. Cut crosswise into slices and serve.