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Raspberry Meringue Ice-Cream Cake Recipe

Raspberry Meringue Ice-Cream Cake Recipe

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How To Make Raspberry Meringue Ice-Cream Cake

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Preparation: 20 minutes
Cooking: 1 hour
Total: 1 hour 20 minutes



  • 2 cups raspberry ice cream
  • 4 egg whites
  • 1/2 cup granulated sugar
  • 1/2 tsp vanilla extract


  1. Line a loaf pan with plastic wrap, leaving an overhang on all sides.

  2. Spread half of the raspberry ice cream evenly in the bottom of the pan. Place in the freezer.

  3. In a clean bowl, beat the egg whites until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form.

  4. Fold in the vanilla extract gently, being careful not to deflate the mixture.

  5. Remove the pan from the freezer and spread the meringue mixture over the ice cream layer.

  6. Return the pan to the freezer and freeze for at least 1 hour, or until the meringue is firm.

  7. To serve, lift the cake out of the pan using the plastic wrap as handles. Slice and enjoy!


  • Calories : 270kcal
  • Total Fat : 12g
  • Saturated Fat : 7g
  • Cholesterol : 40mg
  • Sodium : 85mg
  • Total Carbohydrates : 36g
  • Dietary Fiber : 1g
  • Sugar : 34g
  • Protein : 4g
Want to share your experience making this delightful Raspberry Meringue Ice-Cream Cake or discuss the recipe further? Join the conversation in the Baking and Desserts forum section.

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