Meringue Ice Cream Cake

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	1 hr 12 mins
Course	Dessert
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Whip the cream in portions with the cream stiffener until stiff. Do not crumble the meringue too small, coarsely grate or chop the chocolate.
Fold the grated chocolate, the brittle and finally the meringue into the whipped cream. Finally stir in the rum.
Pour the mixture into a springform pan lined with aluminum foil and freeze for at least 36 hours. This ice cream cake can be cut straight from the freezer after removing the foil and does not have to thaw.
With chocolate, you can take whatever you like or have at hand. Last time I had a mix of coffee, dark chocolate and white chocolate.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.