Fluffy Meringue Cloud Ice Cream Sandwiches
Cloud Ice Cream
Light-as-air meringue cookies stuffed with creamy ice cream for a dreamy, melt-in-your-mouth frozen treat.
Nutrition (per serving)
There is something truly magical about a dessert that feels like eating a cloud. These Cloud Ice Cream Sandwiches replace traditional heavy cookies with delicate, pillowy meringues that dissolve on your tongue, leaving only the rich, cold creaminess of the ice cream behind. It is a whimsical twist on a classic summer staple that looks just as beautiful as it tastes, making it an absolute showstopper for your next get-together.
Whether you are hosting a garden party or just want to treat the family to something special, these sandwiches are surprisingly simple to whip up with just a few pantry staples. You can customize the 'clouds' with a drop of pastel food coloring or different extracts, making them perfectly suited for birthdays or themed celebrations. Just be ready to eat them quickly—they are so light and delicious, they practically disappear!
Ingredients
- Large egg whites:3 pieces
- Granulated sugar:¾ cup
- Vanilla extract:1 tsp
- Cream of tartar:½ tsp
- Cornstarch:1 tbsp
- Vanilla or strawberry ice cream:1 pint
Instructions
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Preheat your oven to 300°F and line a large baking sheet with parchment paper.
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In a clean, dry glass or metal bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
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Gradually add the sugar one tablespoon at a time while continuing to beat on high speed until the mixture is glossy and stiff peaks form.
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Gently fold in the vanilla extract and cornstarch using a spatula until just incorporated, being careful not to deflate the whites.
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Spoon or pipe the meringue into 8 large, even mounds on the baking sheet, flattening the tops slightly to create a bun shape.
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Bake for 35-40 minutes until the outsides are dry to the touch but still very pale. Turn off the oven and let them cool completely inside with the door slightly ajar to prevent cracking.
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Once the meringues are completely cool, carefully peel them off the parchment paper.
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Place a generous scoop of slightly softened ice cream onto the flat side of four meringue halves.
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Top with the remaining meringue halves, pressing down very gently to create a sandwich.
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Serve immediately for the best texture, or freeze for 30 minutes if you prefer a firmer sandwich.
Tips & Notes
- Make sure your bowl and whisk are completely grease-free, or the egg whites won't whip up properly.
- For a fun twist, add a drop of gel food coloring to the meringue batter before folding in the cornstarch.
- If the meringues are sticky, they may need a few more minutes in a low-heat oven to dry out.
- Use a warm ice cream scoop to get perfect, round spheres for the filling.
