CakeChristmas
CakeChristmas
Two small low domes of matte vanilla ice cream on a meringue base, one cut to show the pink raspberry heart; no chocolate shell or decoration added.
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Snow & Ice / Iced ice creams & desserts

Mini Frozen Domes with Vanilla Caps

A recipe by CakeChristmas / Updated on 30 October 2026.

The sorbet becomes a pink heart under a soft shell of vanilla ice cream; the meringue fragments form the white base of eight small domes.

8 domes from 120 to 140 ml / Ice and sorbet assembly; freezing

8Indicative portions
20 minPreparation
0 minBaking
6 h 30Rest & Cooling
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Dessert in this mood

The sorbet becomes a pink heart under a soft shell of vanilla ice cream; the meringue fragments form the white base of eight small domes.

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Original quantity: 8 servings.

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Preparation

  1. Cool the eight moulds. Soften 500 ml of vanilla ice cream 5 minutes in the refrigerator; keep sorbet in freezer.
  2. Line each pan with 45 ml of vanilla ice cream in a regular layer. Freeze 30 minutes; store the remaining 140 ml in the freezer.
  3. Briefly soften the sorbet without melting it. Place 50 ml in the center of each shell, then close with 17 to 18 ml of reserved vanilla ice cream. Squeeze 7 to 8 g of broken meringue on each base.
  4. Freeze 6 hours. Unmold, place meringue base underneath, wait 5 minutes and serve without adding decor.

Preserve and Serve

7 days in the freezer at 18 °C, well packaged; do not refreeze a melted portion.

Baking tips for this recipe

  • Separately weighs the ingredients of each item to keep the basic and filling quantities separate.
  • Prepare containers and utensils before starting mixes to follow the steps without interruption.
  • Watch the texture indicated at each step and respects the rest times before service or assembly.

Substitutions and variations

To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.

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