These mini ice cream cakes are a classic treat made from cake and ice cream and topped with burnished meringue. Here I have used brown sugar pound cake, caramelized honeycomb ice cream, and swiss meringue. They take a bit of effort and are best made over the course of a couple of days. They are also the perfect excuse to buy one of those little culinary torches. If you'd like to serve these for a dinner party, they can be assembled and frozen (meringue and all) up to 24 hours in advance. If you have made the cakes a day in advance, let the cakes sit at a moderate room temperature (too hot and the ice cream will melt) for 5 to 7 minutes to soften the cake a bit, then torch the meringue just before serving. —Yossy Arefi
- Makes 10
- Prepare and cool/chill the pound cake and ice cream in advance.
- Slice the poundcake into 1/2-inch slices. Use a biscuit or cookie cutter to cut each slice into a circle. Save the scraps for snacks.
- Arrange the circles on a pan or plate that will fit in your freezer. Top each slice with a scoop of honeycomb ice cream. Freeze, uncovered, until the ice cream is very firm, at least 4 hours or overnight.
- Prepare the swiss meringue. When the meringue is cool, you can start coating the cakes.
- Working with a couple of cakes at a time, remove the cakes from the freezer and use a spoon or offset spatula to top each cake with about 1/4 cup of the meringue. Coat the ice cream with meringue, making sure to seal the outside of the cake with meringue. Refreeze the meringue-coated cakes for at least 1 hour and up to overnight. Repeat with the other 5 cakes.
- Use a culinary torch to brown the meringues, and serve immediately.