Baked Ice Cream – a delicious recipe with cake, peach, scoops, egg whites, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400u00b0.
2
On cookie sheet, arrange cake slices in a single layer, leaving some space between each slice; spread each slice with 1 1/2 tsp jam.
3
Top each cake slice with a scoop of ice cream; freeze at least 5 minutes.
4
Meanwhile, prepare meringue.
5
In clean, grease-free bowl, using electric mixer at medium speed, beat egg whites just until stiff peaks form. Continuing to beat, gradually add sugar; beat until glossy. Remove cookie sheet from freezer.
6
Immediately spread meringue over ice cream, working quickly to cover entire scoop and being sure meringue touches edges of cake slices on all sides to seal. Bake until meringue is lightly browned, about 5 minutes; serve immediately.
403
kcal
Calories
5
g
Fat
25
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 4 slices (1 oz each) angle food cake (even thickness), 2 tbsp peach jam, 4 scoops (1/2 c each) light vanilla ice cream, 2 extra-large egg whites, and more.
Yes, Baked Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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