The World's First-Ever Barbecue Ice Cream Recipe

  • Total: 35 mins
  • Prep: 30 mins
  • Cook: 5 mins
  • Yield: Serves 8 to 10

Jerry Soucy from the Competition Circuit sent me this recipe, or maybe more aptly, a process for preparing an Ice Cream dessert on your charcoal grill. This is one you have to see to believe.


  • 1 pound cake (standard size, frozen)
  • 1 to 2 pints ice cream (your favorite, high quality ice cream, frozen hard)
  • 6 egg whites
  • 1 teaspoon cream of tartar
  • 1/4 cup sugar
  • For the Sauce:
  • 2 cups cranberries
  • 1 cup sugar (more or less to taste)
  • 1 splash orange juice
  • 1 cinnamon stick

Steps to Make It


  1. Simmer 2 cups (475 mL) of cranberries with enough sugar to taste, along with a squeeze of orange juice and a cinnamon stick, until the berries burst and the mixture is thick.

  2. Let it cool, then mash through a strainer. If the sauce seems too thin, cook with more sugar until it's a nice thick syrup.

  3. Keep in refrigerator in a clean covered jar for up to a week. Keep the mashed berries to use as a jam, as noted in the instructions.


  1. Get a good hot fire (500 degrees plus) going in a kettle grill. Use pure lump charcoal, and bank it to either side of the cooker, leaving the middle open. Don't use the cooking grill. Put a brick at each end of the middle section.

  2. Whip the egg whites, cream of tartar, and sugar into a stiff meringue.

  3. Quickly wrap the wet plank in the foil. Cut a horizontal slice of the frozen pound cake, and lay it on the foil. Spread the cake with a thin layer of cranberry jam (NOT the sauce).

  4. Place your ice cream over the cake and jam. You can make the job easier by molding the ice cream into a shape that will fit on the cake before you freeze the ice cream hard.

  5. Cover the cake and ice cream with the meringue. Be sure to bring the meringue all the way down to the foil-covered plank. Make some pretty swirls and peaks. Sprinkle lightly with a little sugar.

  6. Balance the plank on the bricks, and cover the cooker. Shine a flashlight through the vent holes to watch until the meringue browns. This will only take a few minutes with a very hot fire.

  7. Remove from the cooker, and slide the covered cake off of the plank and onto a serving platter onto which you have spooned a generous pool of sauce.

  8. Bow deeply to your guests' grateful applause.


You can do just about anything you want with this one. How about substituting chocolate fudge brownie for the pound cake, with strawberry ice cream and sauce? Or use rich caramel instead of cranberry jam. Or how about sliced bananas tossed with lemon juice instead of the cranberry jam?