• 25 Ratings

Store-bought pound cake and ice cream keep these mini desserts simple. All you have to do is beat the egg whites until light and airy for the delicious meringue topping.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a cookie cutter or knife, trim 4 slices of pound cake to snugly fit bottoms of four 6-ounce ovenproof custard cups. Divide softened ice cream among lined cups.

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  • In a mixing bowl, beat egg whites with pinch of salt to soft peaks. Gradually add sugar, beating until stiff and glossy; mound over ice cream. Freeze 1 hour or up to 1 week.

  • To serve, preheat oven to 450 degrees. Transfer cups to a baking sheet; let sit 10 minutes. Bake until lightly browned (watch carefully), 2 to 4 minutes.

Reviews

25 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 1