Chocolate Meringue and Mint Chip Ice Cream Cake

Ingredients

• 0.3 cup mint 
• 4 large egg whites 
• 2 pints mint chip ice cream softened
• 0.5 cup powdered sugar 
• 10.5 tablespoons sugar divided
• 3 tablespoons cocoa powder unsweetened
• 0.3 teaspoon vanilla extract 
• 0.5 cup whipping cream chilled

Equipment

• bowl
• baking sheet
• baking paper
• oven
• hand mixer

Directions

1. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 200°F. Line 2 large baking sheets with parchment paper. Trace two 12x4-inch rectangles, spaced slightly apart, on 1 paper. Trace one 12x4-inch rectangle on second paper. Turn papers over (marked lines should show through). Sift 3 tablespoons sugar, powdered sugar, and cocoa into medium bowl. Using electric mixer, beat egg whites in large bowl until frothy.
2. Add 1 1/2 tablespoons sugar and beat until soft peaks form. Gradually add 5 tablespoons sugar, beating until whites are stiff and glossy. Fold in cocoa mixture.
3. Spread 1/3 of meringue (about 1 1/2 cups) evenly over each marked rectangle.
4. Bake meringues until dry, reversing sheets every hour, about 4 hours total. Turn off oven; leave meringues in oven overnight.
5. Lift meringues from parchment.
6. Place 2 meringues on work surface. Gently spread 1 pint ice cream over each, being careful not to press hard to avoid cracking meringues.
7. Place 1 filled meringue on long platter. Top with second filled meringue, then third meringue, pressing lightly to adhere. Cover and freeze assembled cake at least 2 hours and up to 1 day.
8. Beat cream, vanilla, and remaining 1 tablespoon sugar in small bowl until peaks form.
9. Spread whipped cream on top layer of meringue to cover; scatter chocolate sprinkles evenly over.
10. Cut crosswise into slices and serve.