Ice Cream In A Cloud
Delightful ice cream in a crispy meringue shell with rich chocolate and cherry flavors, perfect for special occasions or a creative dessert treat.
Ingredients
Instructions
- Let egg whites come to room temperature.
- In a small mixing bowl, beat together egg whites, vanilla, and cream of tartar until soft peaks form.
- Gradually add sugar and beat to stiff peaks, ensuring nearly all sugar is dissolved.
- Cover a baking sheet with plain, ungreased brown paper or foil; draw a 10-inch circle.
- Spoon about 15 dollops (2/3 of the meringue) just inside the circle, making sides of the shell 1-inch high.
- Spread the remaining meringue inside the circle, making the bottom of the shell 1/2-inch thick.
- Bake at 300°F (150°C) for 45 minutes.
- Turn off the oven and let the meringue dry in the oven (door closed) for at least 1 hour.
- Remove from oven and cool.
- Transfer the meringue shell to a serving plate.
- Soften the chocolate ice cream and stir.
- Spread half of the chocolate ice cream into the meringue shell.
- Top with all of the cherry ice cream, spreading evenly.
- Drop remaining ice cream by spoonfuls over the cherry layer, then swirl.
- Freeze for several hours or overnight.
Tips & Substitutions
Ensure your egg whites are at room temperature for better volume when beaten. If you don’t have cream of tartar, lemon juice or white vinegar can be used as substitutes to stabilize the egg whites. For a twist, consider adding a swirl of raspberry sauce or using different ice cream flavors. This dessert can also be made with meringue shells from other recipes like Cocoa Cherry Drops for a unique take.
Serving Suggestions
Serve the Ice Cream In A Cloud with a drizzle of melted confectioners coating for added sweetness and presentation. Garnish with maraschino cherries for a pop of color. This dessert pairs beautifully with Just Good (Cherry Dessert) for a delightful summer meal. For an extra touch, a dollop of whipped cream on top can elevate the presentation.
Storage & Reheating
To store leftovers, cover the meringue shell tightly with plastic wrap and keep it in the freezer. It will maintain its texture for up to a week. When ready to serve, allow it to sit at room temperature for a few minutes before cutting to make serving easier. Avoid refreezing once it has been thawed to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Ice Cream In A Cloud contains roughly 229 calories, with 10g protein, 34g carbohydrates, and 6g fat. It is an excellent source of potassium (32% of the Daily Value) and dietary fiber (23% of the Daily Value), and a good source of protein. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different flavors of ice cream?
Yes, you can absolutely experiment with different ice cream flavors to suit your taste. Vanilla, strawberry, or even coffee ice cream would work beautifully in this recipe. Just ensure that the flavors complement each other for a harmonious dessert experience.
How do I know when the meringue is fully cooked?
The meringue should be dry to the touch and should easily lift off the paper or foil when baked. If it still feels sticky or gooey, it may need a bit more time. Remember to let it dry in the turned-off oven for the best texture.
Can I make the meringue in advance?
Yes, you can prepare the meringue shell a day in advance. After baking, allow it to cool completely, then store it in an airtight container at room temperature. This will keep it crisp until you are ready to fill it with ice cream.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).