Reviews (2) Add Rating & Review 177 Ratings 5 star values: 34 4 star values: 43 3 star values: 58 2 star values: 30 1 star values: 12 Martha Stewart Member Rating: Unrated 08/06/2013 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! Martha Stewart Member Rating: Unrated 08/19/2012 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.
Back to 7-Layer Ice Cream Cake All Reviews for 7-Layer Ice Cream Cake - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 8 7-Layer Ice Cream Cake
Ingredients Ingredient Checklist 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
Gallery Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 8 7-Layer Ice Cream Cake
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 8
Recipe Summary
prep: 30 mins total: 1 hr 30 mins
Servings: 8
prep: 30 mins
total: 1 hr 30 mins
prep:
30 mins
total:
1 hr 30 mins
Servings: 8
8
7-Layer Ice Cream Cake
7-Layer Ice Cream Cake
Ingredients
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
Remove cake from pan and cut horizontally into 4 slices. Line pan with plastic wrap, leaving 6-inch overhang on 2 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).
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).
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.
Reviews (2)
Add Rating & Review 177 Ratings 5 star values: 34 4 star values: 43 3 star values: 58 2 star values: 30 1 star values: 12
Martha Stewart Member Rating: Unrated 08/06/2013 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! Martha Stewart Member Rating: Unrated 08/19/2012 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.
Reviews (2)
Add Rating & Review 177 Ratings 5 star values: 34 4 star values: 43 3 star values: 58 2 star values: 30 1 star values: 12
Add Rating & Review
177 Ratings 5 star values: 34 4 star values: 43 3 star values: 58 2 star values: 30 1 star values: 12
177 Ratings 5 star values: 34 4 star values: 43 3 star values: 58 2 star values: 30 1 star values: 12
177 Ratings 5 star values: 34 4 star values: 43 3 star values: 58 2 star values: 30 1 star values: 12
5 star values: 34 4 star values: 43 3 star values: 58 2 star values: 30 1 star values: 12
Martha Stewart Member Rating: Unrated 08/06/2013 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! Martha Stewart Member Rating: Unrated 08/19/2012 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.Martha Stewart Member
Rating: Unrated 08/06/2013
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!
Rating: Unrated
Rating: Unrated 08/19/2012
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.
All Reviews for 7-Layer Ice Cream Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for 7-Layer Ice Cream Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
