BBQ Ice Cream

Name: BBQ Ice Cream Recipe
Prep time: 5 min
Cook time: 5 min
Yield: 4-6 Servings
Cuisine: Desserts
Ingredients: 1 Standard Sized Pound Cake, frozen; 1 gal High Quality Ice Cream, frozen hard; 12-16 Egg Whites; 1 tsp Cream of Tartar; 1 cup Granulated Sugar; 1 (8 oz) jar Chocolate Fudge Sauce; Additional Items:; 1 Wooden Plank, 12 x 12 x 1 inch, soaked in hot water; Large Bowl; Chocolate Sprinkles; Heavy Duty Aluminum Foil to Wrap Plank

Makes: 4 - 6 servings
Prep Time: 5 minutes
Cook Time: 5 minutes

Ingredients:

Standard Sized Pound Cake, frozen
High Quality Ice Cream, frozen hard
Egg Whites
Cream of Tartar
Granulated Sugar
Chocolate Fudge Sauce

Additional Items:

Wooden Plank, 12 x 12 x 1 inch, soaked in hot water
Large Bowl
Chocolate Sprinkles
Heavy Duty Aluminum Foil to Wrap Plank

Directions:

Preheat the grill to high.
Whip the egg whites, cream of tartar, and sugar into a stiff meringue so that when you pull beaters away sharp points stand up in the meringue. At the last minute, add generous amount of chocolate sprinkles and quickly fold into the egg whites.
Put in refrigerator.
Working quickly, wrap the wet plank in the foil.
Cut frozen pound cake in half horizontally, and lay one half on the foil.
Open carton of ice cream and cut into a one to two inch slice lengthwise.
Place slice of ice cream on cake.
Sprinkle more chocolate sprinkles on ice cream and cover with top half of cake.
Completely cover the cake on all sides with meringue, being sure to bring the meringue all the way down to touch the foil all around cake.
If you leave any gaps the ice cream may melt and spoil the dessert.
Place the plank on the center of the grill.
Check after 2 minutes and as soon as you see the peaks of meringue brown remove the dessert from the cooker. Note: This will only take a few minutes with a very hot fire.
Slide the cake off the plank and onto a chilled serving platter.
Cut vertical slices through meringue, cake and ice cream with a heated knife, and put on plates.
Spoon a generous pool of chocolate sauce.
Garnish sauce with fresh mint leaves, shake more sprinkles over meringue.
Serve.