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Baked Alaska Recipe

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3.9 from 6 reviews

Baked Alaska is a classic dessert featuring a rich brownie base topped with layers of mint chip and strawberry ice cream, all enveloped in a fluffy, toasted meringue. This impressive treat combines textures and flavors for a stunning presentation and delicious experience, perfect for special occasions.

Ingredients

Brownie Layer

  • 1 Box brownie mix (16 to 18-ounce), plus ingredients listed on box

Ice Cream Layers

  • 1 Quart mint chip or pistachio ice cream, slightly softened
  • 1 Quart strawberry ice cream, slightly softened

Meringue

  • 4 large egg whites, at room temperature
  • ¼ teaspoon cream of tartar
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Line bowl: Line a bowl the same size as your brownie pan with plastic wrap to help unmold the ice cream layers easily.
  2. Fill ice cream: Fill the lined bowl with the softened mint chip or pistachio ice cream, pressing firmly to remove any air pockets for a smooth texture.
  3. Add strawberry ice cream: Carefully layer the softened strawberry ice cream on top, smoothing the surface for an even dome.
  4. Freeze ice cream layers: Cover the bowl with another layer of plastic wrap and freeze until the ice cream is solid, at least 4 hours or preferably overnight.
  5. Prepare brownies: Follow the instructions on the brownie mix package to bake the brownies. Once baked, allow them to cool completely to room temperature.
  6. Make meringue: In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until foamy. Gradually add sugar one tablespoon at a time, then increase speed to high and beat until the meringue reaches glossy, stiff peaks. Mix in the vanilla extract.
  7. Unmold ice cream: Place the cooled brownies on a parchment-lined baking sheet or heatproof pan. Remove the frozen ice cream dome from the bowl and place it on top of the brownies. Keep the assembly frozen while preparing the meringue.
  8. Spread meringue: Evenly spread the prepared meringue over the ice cream and brownie layers, sealing all edges completely to insulate the ice cream.
  9. Toast meringue: Using a broiler, toast the meringue for 1-2 minutes until golden brown, watching closely to prevent burning, or use a kitchen torch for better control.
  10. Serve: Slice and serve the Baked Alaska immediately or return to the freezer until ready to serve.

Notes

  • Make sure the ice cream is soft enough to spread but not melted to maintain clean layers.
  • Room temperature egg whites whip more easily and achieve better volume for the meringue.
  • Sealing the meringue edges is important to keep the ice cream from melting during toasting.
  • Use a kitchen torch for more control over browning the meringue if you’re not comfortable with the broiler.
  • The dessert can be prepared a day in advance and kept frozen until serving.

Find it online: https://cookedbygrace.com/baked-alaska-recipe/