Gluten-Free Layered Meringue Ice Cream Cake
An elegant frozen dessert featuring crisp meringue layers filled with homemade coffee-almond ice cream and topped with warm chocolate fudge sauce. The contrast of textures from crunchy meringue to creamy ice cream creates a sophisticated finish to dinner parties or special celebrations. The coffee and orange liqueur add depth while roasted almonds provide textural interest.
Ingredients
- 5 egg whites
- ¼ teaspoon cream of tartar
- ⅛ teaspoon salt
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 tablespoons cocoa
- 1 tablespoon cornstarch
- 6 eggs
- ¼ pound almonds, roasted, chopped
- 10 ounces whipping cream
- 2 tablespoons coffee, dissolved in 1 tablespoon boiling water
- 1 tablespoon orange liqueurGrand Marnier1:1alcohol
similar orange flavor
- ½ cup water
- 3 ounces bittersweet chocolate
- 2 tablespoons margarine
- ½ cup light corn syrup
- ⅛ teaspoon vanilla extract
- ⅓ cup sugar
Instructions
- 1
Beat egg whites until stiff
- 2
Add cream of tartar, salt and sugar, beat until peaks form
- 3
Gently add vanilla extract, cocoa and cornstarch
- 4
Cut three nine-inch circles of parchment paper and spread meringue onto each circle
- 5
Bake meringues for one hour and 15 minutes
- 6
Beat egg whites until stiff for ice cream
- 7
Add sugar and beat until peaks form, set aside
- 8
Beat whipping cream until stiff
- 9
Fold in egg yolks, chopped almonds, coffee mixture and orange liqueur
- 10
Combine with beaten egg whites
- 11
Spread ice cream onto two meringue layers and stack
- 12
Top with third meringue layer and freeze
- 13
Bring water to a boil for fudge
- 14
In separate pot, melt chocolate and margarine
- 15
Whisk hot water into chocolate mixture
- 16
Add corn syrup, vanilla extract and sugar, stir and simmer for seven to nine minutes
- 17
Pour fudge over cake immediately prior to serving
Tips
Ensure egg whites are at room temperature and bowl is completely clean for best meringue volume.
Keep ice cream layers frozen while preparing fudge sauce to prevent melting during assembly.
Let fudge cool slightly before pouring to avoid completely melting the ice cream.
Good to Know
Keep frozen up to 1 week, cover tightly to prevent ice crystals
Meringue layers can be made 2 days ahead and stored airtight
Slice with warm knife, serve immediately after adding fudge sauce
Common Mistakes
Use completely clean bowl for egg whites to avoid deflation
Don't overbeat ice cream mixture to avoid curdling
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this without the liqueur?
Yes, simply omit the orange liqueur or substitute with orange juice for flavor without alcohol content.
How long does this keep frozen?
The assembled cake keeps well frozen for up to one week when properly covered to prevent freezer burn.
Can I use store-bought meringues?
While homemade is preferred, store-bought meringue nests can work but may not fit the nine-inch size perfectly.