Step 1: Gather ingredients
- A cake
- A tub of ice cream
- A recipe of meringue (basically just egg whites)
Try to find a cake that is roughly the same shape as your ice cream. Usually the supermarkets do a nice 8"x8" sponge, but I found this round one on special and thought I'd give it a go. Trimming is allowed, just so long as the ice cream fits entirely on the cake.
The ice cream can be anything you want, I suggest a chocolate based ice cream your first time, it's easier to distinguish from the egg whites when you're frosting it.
The meringue is pretty striaghtforward, I actually use my mother in law's famous pavlova recipe, it works a treat. Use about 5-6 eggs depending on their size if you're going with a 2L ice cream. I also find that organic eggs make the easiest meringue.
Step 2: Some assembly required
Plonk your ice cream down on top of the cake and lift off the container.
Next, trim the sides if necessary, and slip the whole thing into the freezer while you prepare the meringue. If you're just using a sponge cake, it may pay to let it freeze for a few hours to harden up. But you can use brownies or something harder as well, and in that case keep the freezing time under an hour, otherwise nobody will be able to bite through the brownie ice block.