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7-Layer Ice Cream Cake

If you use homemade pound cake, double the sorbet and ice cream to get the same showstopping height.

  • prep: 30 mins
    total time: 1 hour 30 mins
  • servings: 8
Photography: Johnny Miller

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Ingredients

  • 1 frozen pound cake (10 3/4 ounces) in aluminum loaf pan, unthawed, or 1 homemade 4 1/2-by-8 1/2-inch pound cake, room temperature
  • 2 cups raspberry sorbet, softened
  • 1 cup vanilla ice cream, softened
  • 1/2 cup coarsely chopped chocolate wafer cookies
  • 2 large egg whites
  • Cream of tartar
  • 1/2 cup sugar
  • 1/2 teaspoon pure vanilla extract

Directions

  1. Step 1

    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, 1 cup sorbet, cake slice, 1/2 cup ice cream, cookie crumbs, 1/2 cup ice cream, cake slice, 1 cup sorbet, top cake slice. (If necessary, return ice cream to freezer as you work.) Wrap in plastic and freeze at least 1 hour (or up to 3 days).

  2. Step 2

    In a heatproof bowl, lightly whisk together egg whites and pinch of cream of tartar. Set bowl over (not in) a pan of simmering water and whisk until whites are foamy. Slowly whisk in sugar and cook, whisking, until sugar is dissolved (to test, rub some between your fingertips).

  3. Step 3

    Remove bowl from heat and, with an electric mixer, beat on medium-high until stiff, glossy peaks form, about 6 minutes. Add vanilla and beat 1 minute. Remove cake from pan, trim sides if desired, and dollop meringue on top.

Source
Everyday Food, May 2012

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Reviews (2)

  • 6 Aug, 2013

    I am letting mine sit right now and I have not made the meringue topping. I had some left over pound cake sitting in my freezer for a bit as well as some strawberry yogurt that I had been wanting to use up so I figured this was the perfect time to use this recipe. I could not slice it as stated but I was able to lable it and follow the instructions. Great recipe because I always have left over pound cake. Thanks Martha!

  • 19 Aug, 2012

    This recipe was very easy to make, Used a store bought pound cake from the bakery section. Very tasty with the raspberry sorbet and vanilla ice cream. I used mini-oreos for the cookie part. The topping reminded my of a marshmallow topping. It was easy tomake and very tasty. I think I would use a plain whipped topping next time. Was a big hit with the family...Kept everyone guessing what was for dessert.