This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Ice-cream Vacherin
Ice-cream vacherin is a festive French dessert. It consists of two different flavours of ice cream (blackcurrant and vanilla here) sandwiched between two circles of meringue, topped with whorls of Chantilly (whipped cream) which is then frozen.
It is not too complicated, but involves a bit of work and quite a few trips to the freezer and back.
It is not too complicated, but involves a bit of work and quite a few trips to the freezer and back.
191 K 3.7/5 (56 reviews)
8 hours 45 min.
Easy
9.70 €
6 people
5 IngredientsLast modified on: December 21th 2014
For 6 people, you will need:
- 1
90 g egg white - 2
150 g caster sugar - 3
800 ml blackcurrant sorbet - 4
800 ml vanilla ice cream - 5
300 g Chantilly cream - Total weight: 2,140 grams
Times for this recipe
Preparation: 45 min.
Resting: 8 hours
All in all: 8 hours 45 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 2 min.
Preheat the oven to 210°F (100°C).
You will need a cake tin, dessert ring or plate about 23 cm (9 inches) in diameter to draw round. Draw 2 circles on a sheet of cooking parchment.
You will need a cake tin, dessert ring or plate about 23 cm (9 inches) in diameter to draw round. Draw 2 circles on a sheet of cooking parchment.
Stage 2 - ⌛ 5 min.
Stage 3 - ⌛ 2 min.
Turn the paper with the circles on over and fix down onto a baking sheet with a small dab of meringue at each corner.
Stage 4 - ⌛ 5 min.
Use a forcing bag to pipe 2 neat discs of meringue using the circles on the paper to guide you.
The professionals start from the centre and work outwards in one elegant gesture, but for amateurs like us, it is easier to start from the outside and finish in the centre, like in the photo.
The professionals start from the centre and work outwards in one elegant gesture, but for amateurs like us, it is easier to start from the outside and finish in the centre, like in the photo.
Stage 5 - ⌛ 3 min.
If there is any meringue left over, you can fill up the spaces on the paper with small meringue shapes to serve to your guests with coffee. Cook in the oven for 4 to 6 hours. For more details, see the recipe for meringues.
Stage 6 - ⌛ 2 hours
Lay a sheet of cooking parchment of a baking sheet, stand the dessert ring on it and place a circle of meringue in the bottom. Put this in the freezer for at least one hour.
If you do not have a dessert ring, you can use a strip of card wrapped in aluminium foil and bent round to the correct size.
If you do not have a dessert ring, you can use a strip of card wrapped in aluminium foil and bent round to the correct size.
Stage 7 - ⌛ 5 min.
Remove from the freezer and spread a layer of blackcurrant sorbet on the meringue base to about halfway up the side of the ring.
Stage 8 - ⌛ 5 min.
Follow this immediately with a second layer of vanilla ice cream.
Stage 9 - ⌛ 4 hours
Finish with the second circle of meringue on top and press this down to sit firmly on the filling. It doesn't really matter if it cracks or breaks slightly.
Put the vacherin back in the freezer for at least 4 hours.
Put the vacherin back in the freezer for at least 4 hours.
Stage 10 - ⌛ 5 min.
Take the vacherin out of the freezer and remove the ring. This is easier if you slip a knife blade around the edge.
Stage 11 - ⌛ 8 min.
Use a forcing bag to pipe small whorls of Chantilly...
Stage 12
...all over the top of the vacherin.
Stage 13 - ⌛ 5 min.
Finish around the edge with a flat nozzle if you have one...
Stage 14
...and cover the outside. You can pipe a "cord" around the bottom of the vacherin if you wish.
If you don't have a flat nozzle, you can use a palette-knife to spread the cream around the outside.
If you don't have a flat nozzle, you can use a palette-knife to spread the cream around the outside.
Stage 15 - ⌛ 2 hours
Put the vacherin back in the freezer for at least 2 hours bafore serving.
Remarks
The vacherin will have a delightful eating texture if you get it out of the freezer and transfer it to the fridge 30 minutes before serving.
And to drink?
A Montbazillac or something similar.
Keeping: Several days in the freezer.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 440 RDI=170 % | 1,930 RDI=180 % | 1,100 RDI=170 % | 5,340 RDI=270 % | 22,350 RDI: 270 % |
| Per 100 g | 20 RDI=8 % | 90 RDI=8 % | 50 RDI=8 % | 250 RDI=10 % | 1,040 RDI: 10 % |
| Per person | 70 RDI=30 % | 320 RDI=30 % | 180 RDI=30 % | 890 RDI=40 % | 3,730 RDI: 40 % |
How much will it cost?
- For 6 people : 9.70 €
- Per person : 1.65 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Blackcurrant sorbet
You can get more informations, or check-out other recipes which use it, for example: Peach and blackcurrant sundae, Peach and blackcurrant coupe, Baked Alaska, ... See them all 3
Vanilla ice cream
You can get more informations, or check-out other recipes which use it, for example: Baked Alaska, Little caramelized peach tarts, Profiteroles, Peach Melba, Poire Belle Hélène, ... See them all 5
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Strawberries with mint and cream, Saint Honoré cake, Quick Strawberry Millefeuille, Diplomat cream, Chantilly rice pudding, ... See them all 30
Caster sugar
Like these other recipes: Far Normandy-Brittany, Little caramelized peach tarts, Blackberry and almond fondant tart, Caramelised apple pie, Pistachio tiramisu, ... See them all 366
Other recipes you may also like
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025487 K 25 20 min.
The total turnip
The whole turnip goes into this recipe, in which ramekins are filled with both the root vegetable and its leaves. May 22th 2025329 K4.4 45 min.
Big knife-cut chips (French fries)
These chips (French fries) are made from potatoes steamed then fried in their skins. Usually we make big ones (3 times the usual French fry) and serve 2 or 3 per guest. February 21th 2011288 K4.1 1 hour 20 min.
Potimarron (chestnut pumpkin) "au gratin"
We could almost say a "Parmentier" of potimarron: a layer of left over cooked chicken, covered with potimarron purée and cheese, put to brown in the oven. February 21th 2011277 K 24 1 hour 35 min.
Boiling potatoes in their skins
Boiling potatoes has given rise to two sayings: 1) You should not peel potatoes before boiling. 2) You should not leave potatoes to cool in the cooking water. The first suggests that potatoes should be always cooked in their skins, to prevent water penetrating and making the potatoes go soft and break up. The second suggests that if potatoes cool in their cooking water, they will absorb some of it, which will give them an unpleasant flavour. True or false? Let's try the... July 25th 2017627 K 34.4 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-14)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.