Triple Layer ‘Ice Cream’


  • 6 egg whites
  • 1/2 cup sugar
  • 2 containers whip
  • 3 1/2 oz melted bittersweet dark chocolate
  • 3 1/2 oz melted milk chocolate
  • 3 1/2 oz melted white chocolate
  • Cocoa for garnish


  • Whip the egg whites and sugar until stiff
  • Add the whip and continue to mix until thick
  • Divide cream into 3 parts
  • Fold one type of chocolate into each bowl
  • Layer dark chocolate in pan or individual clear cups and freeze for a half hour
  • Pour milk chocolate cream over and freeze until stiff
  • Add white chocolate cream as the top layer and garnish with cocoa
  • Freeze until 15 minutes before ready to serve
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