Gluten free ice cream cake recipe made with two vanilla butter cake layers, creamy lemon ice cream, and pillowy toasted meringue frosting. My take on a next level lemon meringue dessert, but modified for those with gluten allergies!
Scoop 3 cups Lemon Ice Cream into a round cake pan lined with overhanging plastic wrap. I like to do this in two 6-inch cake pans for 2 layers of ice cream. Spread evenly and freeze overnight (8 hours).
Cut out a round piece of cardboard (leave yourself a little handle too) and place the butter cake layer on top. Remove one ice cream layer from the freezer. Lift the plastic wrap and place the ice cream on top of the cake.
Repeat step 2 with another layer of cake and ice cream (optional for a tall cake). Note: You can experiment with the order of the layers (ice cream on the bottom, cake on the top or the inverse).
Cover layered cake with plastic wrap and freeze until ready to frost.
Make the Meringue
Place the egg whites and sugar in a metal bowl. Whisk to combine.
Place the bowl over a pot of simmering water. Whisk constantly, heat the egg until the sugar dissolves and it is warm to the touch.
Once warm, remove immediately. Transfer to a stand mixer fitted with the whisk attachment, beat egg whites on high until medium-stiff glossy peaks (the meringue should stand straight up without folding over).
Add salt and vanilla. Mix to combine. Use immediately.
Frosting the Cake
Apply the meringue by placing a large dollop on top. Work quickly to spread the meringue around the sides, using a swirling motion with your spatula.
Use a handheld culinary torch to toast the meringue (optional). Freeze until ready to serve. Note: once you store the cake unwrapped in the freezer, it should be used same day.
Transfer cake to the refrigerator for 10 minutes or allow to set at room temperature for a few minutes before cutting. Slice and serve immediately.