Meringue Ice Cream Sandwiches

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people
  • Course: Desserts

Put at twist on the classic frozen treat with this meringue ice cream sandwich recipe. Our MultiMix Hand Mixer makes preperation easy with 50% more power and half the effort.

Special thanks to Erin McDowell for this delicious recipe. Check out her blog and Instagram for more recipe inspiration.


  • 4 large (119 g) egg whites

  • ¼ teaspoon cream of tartar

  • 1 cup (198 g) granulated sugar

  • 1 vanilla bean, halved and seeds scraped

  • 2 teaspoons vanilla extract

  • ¼ teaspoon fine sea salt

  • Jam, as needed for finishing

  • Ice cream, as needed for finishing


  1. Preheat the oven to 325 degrees Fahrenheit. Line two baking sheets with parchment paper.

  2. Place the egg whites and cream of tartar in a large bowl. Whip with a hand mixer on medium speed until lightly foamy, 2-3 minutes. In a medium bowl, mix the sugar with the vanilla bean seeds. Add the sugar gradually to the whipping eggs in a slow, steady stream, and raise the mixer speed to high and continue whipping until the meringue holds medium peaks, 5-7 minutes.

  3. 3. Add the vanilla, and salt and mix to combine. Transfer the meringue to a disposable piping bag fitted with a large star tip.

  4. Pipe the meringue into rosettes on the baking sheet - you should get 10 per sheet. Transfer the trays to the oven, and lower the oven temperature to 250 degrees Fahrenheit. Bake until the meringues are dry to the touch, 45-90 minutes. Leave on the cookie sheet to cool completely. 

  5. When the meringues are completely cool, turn half of them over, and top with about 1 tablespoon of jam. Turn over the other half of the meringues, and working with one piece at a time, scoop ice cream into the center of each. Top the ice cream with a jam topped meringue, then gently press down to adhere. Serve immediately, or store in the freezer until ready to serve.


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