100 g of meringue (store-bought or homemade)
1 cup of chopped nuts (100 g)
2 liters of chocolate ice cream
100 g of meringue (store-bought or homemade)
1 cup of chopped nuts (100 g)
2 liters of chocolate ice cream
Break the meringues into large chunks and mix with the nuts in a bowl
Set aside
Allow the ice cream to sit at room temperature for a few minutes to soften slightly
Place a layer of ice cream in a removable-bottom cake pan with a capacity of 2.5 liters
Dust with the meringue and nut mixture
Alternate layers of ice cream and meringue, finishing with ice cream
Cover with plastic wrap or aluminum foil and freeze for about 2 hours or until firm
Serve by removing from pan
327 calories per serving
Note: You can substitute the removable-bottom cake pan with a refrigerator-safe mold or an English-style bundt pan lined with parchment paper.
