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This is a great make-ahead dessert.
Ingredients:
1/2
cup sliced or slivered almonds
1/2
cup granulated sugar
3
egg whites
1/4
teaspoon almond extract
2
cartons (28 fl. oz.)
Häagen-Dazs® Strawberry Ice Cream
1/3
cup semi-sweet or milk chocolate chips
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Preparation:
Line a baking sheet with parchment paper. Whirl almonds and
2 tablespoons of the sugar in food processor until almonds
are finely ground. Set aside.
In large mixing bowl, beat egg whites and almond extract
until soft peaks form. Gradually add remaining 1/4 cup plus
2 tablespoons sugar until stiff peaks form, and sugar is
dissolved. Using a flexible spatula, fold in almond mixture.
Spread meringue on prepared pan into a rectangle
approximately 8 x 11 x 1/2-inch thick. Smooth and square
edges.
Bake in a 200°F oven for 1-1/4 to 1-1/2 hours until
meringue is a light ivory color and slightly crisp. Turn off
oven; leave meringue in oven with door closed for 1 hour.
Remove from oven and cool completely.
To soften ice cream, place containers in refrigerator for
20-30 minutes. Scoop ice cream onto baked meringue. Spread
into an even layer. Return to freezer.
Put chocolate chips into a heavy-duty zip-top plastic bag.
Heat in microwave oven 2 minutes, or just until chips begin
to soften. Knead bag to completely melt chips. Snip about
1/8-inch off a bottom corner of bag. Drizzle chocolate onto
ice cream in a zig-zag pattern. Cover with double layers of
plastic wrap and return to freezer until completely
re-frozen, 4 hours or overnight. To serve, cut into
approximately 2 x 3-inch bars. Can be made up to 3 days
ahead.
Makes 12-16 servings.
view nutrition facts
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