Strawberry
This delicious meringue base topped with rich strawberry ice cream and drizzled in rich melted chocolate is the perfect taste of summer.
Details
Servings
16
Diffculty
Advanced
Time
Active Time
90 mins
Inactive Time
3 hours
Total Time
4+ hours
Ingredients
2 cartons Häagen-Dazs® Strawberry Ice Cream
1/2 cup sliced or slivered almonds
1/2 cup granulated sugar
3 egg whites
1/4 teaspoon almond extract
1/3 cup semi-sweet or milk chocolate chips
Instructions
Line a baking sheet with parchment paper. Pulse almonds and 2 tablespoons of the sugar in a food processor until almonds are finely ground. Set aside. In a large mixing bowl, beat egg whites and almond extract until soft peaks form. Gradually add remaining 1/4 cup plus 2 tablespoons sugar until stiff peaks form, and sugar is dissolved. Using a flexible spatula, fold in almond mixture. Spread the meringue on prepared pan into a rectangle approximately 8 x 11 x 1/2-inch thick. Smooth and square edges.
Bake at 200F for 75-90 minutes, until meringue is a light ivory color and slightly crisp. Turn off the oven. Leave meringue in the oven with the door closed for 1 hour. Remove and cool completely.
To soften ice cream, place containers in refrigerator for 20-30 minutes. Scoop ice cream onto baked meringue. Spread into an even layer. Return to freezer.
Put chocolate chips into a heavy-duty zip-top plastic bag. Heat in microwave oven for 2 minutes, or just until chips begin to soften. Knead bag to completely melt chips. Snip about 1/8-inch off a bottom corner of bag. Drizzle chocolate onto ice cream in a zig-zag pattern.
Cover with double layers of plastic wrap and return to the freezer until completely re-frozen (4 hours or overnight). To serve, cut into approximately 2 x 3-inch bars. Can be made up to 3 days ahead.
