- Level: Easy
- Total: 5 hr 20 min (includes freezing time)
- Active: 20 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 740
- Total Fat
- 51 g
- Saturated Fat
- 14 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 1 g
- Sugar
- 48 g
- Protein
- 9 g
- Cholesterol
- 68 mg
- Sodium
- 200 mg
- Level: Easy
- Total: 5 hr 20 min (includes freezing time)
- Active: 20 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 740
- Total Fat
- 51 g
- Saturated Fat
- 14 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 1 g
- Sugar
- 48 g
- Protein
- 9 g
- Cholesterol
- 68 mg
- Sodium
- 200 mg
Ingredients
Ice Cream Center:
Meringue:
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Directions
Special equipment:
a kitchen blowtorch- For the ice cream center: Spray a 4 1/2- to 5-quart metal bowl with nonstick spray and line with plastic wrap. Create a first layer using the softened cherry chocolate chip ice cream, then freeze for 30 minutes.
- Add the softened mint chocolate chip ice cream for the second layer and freeze again for 30 minutes.
- Add the softened chocolate chocolate chip ice cream for the third layer, then top with a layer of angel food cake. Cover in plastic wrap and freeze for at least 4 hours and up to 2 days.
- For the meringue: Using a stand or electric hand-held mixer, whisk the egg whites until frothy. Add the cream of tartar and whisk again. With the machine running, add the sugar a little at a time and whisk until the meringue is glossy and forms stiff peaks.
- Remove the ice cream bomb from the freezer and take off the plastic wrap on top. Turn out the frozen ice cream and cake onto a plate so that the cake layer is in contact with the plate and you have a dome.
- Remove the plastic wrap from the dome and cover with the meringue, making peaks. Brown with a kitchen blowtorch and serve.
