Milk Chocolate Ice Cream with Crunchy Meringue Cookie

You can make this recipe with or without the crunchy base, but the fun contrast in textures is worth the effort. The cookie base and ice cream can be made a day ahead and then all you need to do for your guests is scoop and serve. Using honey gives the ice cream a more subtle sweetness.


For the ice cream:

  • 1 cup heavy cream
  • 2 cups half and half
  • 1/4 cup chocolate chips
  • 3 egg yolks
  • 1/3 cup honey

For the cookie base:

  • 3 egg whites
  • 1/4 teaspoon cream of tarter
  • 1 cup sugar
  • 1/2 cup water
  • 4 cups corn flakes
  • zest of one lemon


For the ice cream:

  • In a medium sauce pan, whisk together cream, half & half and egg yolks until well blended. Add the honey and chocolate chips and place pan on stove over medium-low heat. Warm slowly, whisking occasionally until the chocolate and honey are fully incorporated. Continue cooking until the mixture just barely begins to simmer.
  • Remove custard base from the heat, transfer to a bowl and place in refrigerator for at least 2 hours until fully chilled.
  • Add base to ice cream maker, and churn until done. Transfer to a bowl and place in freezer until ready to serve.

For the cookie base:

  • Add water, sugar and cream of tarter to a small sauce pan and place on stove over medium heat. Clip a candy thermometer to the side of the pan so that the base is in the liquid, but not touching the bottom. Bring liquid to a boil, stirring as needed until the sugar is completely dissolved. Continue to boil until the syrup reaches 238 to 240 degrees F.
  • While the syrup is boiling, beat the egg whites in a mixer with a very clean bowl and whisk attachment until frothy.
  • When the syrup is ready, turn mixer on high and then very slowly drizzle a small stream of the hot syrup into the egg whites. When the syrup is completely added, beat just a bit longer until the egg whites are stiff and fluffy. (Congratulations, you have just made Italian meringue.)
  • In a large bowl, add the corm flakes and crush with your hand(s) until you have small bits and pieces (but not dust).
  • Preheat oven to 225 degrees F.
  • Add the meringue and zest of one lemon to the crushed corn flakes, and gently fold to combine.
  • In a 10 x 16 baking pan with a shallow rim, place a fitted piece of parchment paper at the bottom. Add the meringue-corn flake mixture and, using an off-set spatula, spread into a uniform, flat layer.
  • Place in oven and set timer for 90 minutes. After 45 minutes, remove pan from oven, and using a sharp knife or pizza wheel, cut cookies into 3 X 3 inch squares. Return to oven for remaining 45 minutes. Remove from oven when done.

For the Assembly:

  • Just prior to serving, place a cookie square on a dessert plate and add a scoop of ice cream. Garnish with a few pieces of lemon zest.
  • Enjoy!

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