1(1)vanilla cake mix (and the ingredients listed on the box to make the cake)
Meringue
8(8)egg whites
¾teaspoon(2.25grams)cream of tartar
¾teaspoon(3grams)vanilla
1 cup(200grams)granulated sugar
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Instructions
Soften a ½ gallon of ice cream on the counter for about 30 minutes. Meanwhile, line a medium-sized mixing bowl with plastic wrap.
½ gallon vanilla ice cream
Scoop the ice cream into the bowl, pressing firmly to remove any air pockets. Cover and freeze for at least 4 hours. (This can be done up to a week in advance.)
Prepare the cake according to the package directions. Pour ⅔ full into a 9-inch cake pan. Bake at 350°F (180°C) for 30-35 minutes, or until a toothpick inserted comes out clean. Coo completely.
1 vanilla cake mix
Once the cake has cooled, remove the plastic wrap that is covering the ice cream bowl and place the cake on top of the ice cream. Rewrap with plastic wrap and freeze until ready to serve.
Place the egg whites, cream of tartar, and vanilla extract in a large mixing bowl. Beat at medium-high speed using a whisk attachment until the mixture is foamy.
Slowly add the sugar while the motor is running at medium speed. Continue beating for several more minutes until the mixture is glossy and the peaks stand firm when the beater is removed.
If toasting in the oven, line a baking sheet with foil or parchment paper. Invert the bowl of ice cream and cake onto the baking sheet, or onto a serving platter if you are using a butane torch.
Using an offset spatula, spread the meringue in a thick layer all over the ice cream cake, making sure it is completely covered all the way to the baking sheet, to seal. Use the back of a spoon to create valleys and swirls.
Oven Instructions: Bake in the oven at 500°F (260°C) for 2-4 minutes, or until peaks are golden brown. Watch carefully, as it can burn quickly. Rotate the cake, if needed, for even browning.
Butane Torch Instructions: Hold the torch about 4 inches (10 cm) away from the meringue surface and move it evenly across the meringue, using a steady back-and-forth motion.
Notes
Tips:
Separate the eggs when they are cold, then let them sit at room temperature for about an hour before making the meringue.
Use a clean, dry bowl that is completely free of oil or water.
For easy slicing, dip a large sharp knife in a tall glass of hot water before each slice, then wipe it off with a towel. Serve immediately.
Storage:
The cake and ice cream can be kept in the freezer for up to 2 weeks. Once the meringue is added, it is best to enjoy within one week.