Meringue and Caramel Ice Cream

Total time: 2hr 30m
Preparation Time: 30m

For 6 servings

Nutritional Information

Contains 198 Kcal


  • 50 g sugar
  • 1 tbsp. Water
  • 1 tbsp. cream
  • 25 g butter
  • 2 pinches salt
  • 80 g meringue shells
  • 1.5 dl full cream, whipped until stiff
  • 1 tbsp. orange juice
  • cocoa powder to dust


  • Place 2 muffin cases in each of 6 holes in a muffin tin. Put the tin in the freezer.
  • Boil the sugar and water in a wide-bottomed pan without stirring. Reduce the heat and simmer, shaking the pan occasionally, until a mid-brown caramel forms. Add the butter, water and cream. Set aside the pan, salt the caramel, cover and allow to cool complete.
  • In a bowl, roughly crumble the meringues and drizzle with orange juice. Fold in the cream. Briefly mix in the caramel so that the mixture is evenly marbled.
  • Divide the meringue mixture into the prepared moulds. Loosely cover the tin with clingfilm. Freeze the meringue & caramel ice cream for about 2 hours.
  • Dust the dessert with cocoa shortly before serving.

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