This delicious and show-stopping Baked Alaska is the perfect dessert for any celebration! With layers of creamy ice cream, fluffy angel food cake, and a golden, toasted meringue topping, it’s a fun and easy treat to make ahead. You can mix up the flavors with your favorite ice creams, making it totally customizable and irresistibly good!
Recipe Ingredients:
Ice Cream Center:
- Nonstick cooking spray, for spraying the bowl
- 3 pints cherry chocolate chip ice cream, softened
- 3 pints mint chocolate chip ice cream, softened
- 3 pints chocolate chocolate chip ice cream, softened
- 1/2 of a 10-inch angel food cake, cut into 1/2-inch slices
Meringue:
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 3 tablespoons sugar
How To Make Baked Alaska Recipe?
- Prepare the Ice Cream Layers: Spray a 4.5- to 5-quart (4.3-4.7 L) metal bowl with nonstick spray and line it with plastic wrap.
- First Ice Cream Layer: Spread the cherry chocolate chip ice cream evenly into the bowl, then freeze for 30 minutes.
- Second Ice Cream Layer: Add the mint chocolate chip ice cream, smoothing it over the first layer, then freeze for 30 minutes.
- Final Ice Cream Layer & Cake: Spread the chocolate chocolate chip ice cream on top, then cover with a layer of angel food cake slices. Press gently to create a firm base. Cover with plastic wrap and freeze for at least 4 hours or up to 2 days.
- Whisk the Egg Whites: In a stand mixer or using an electric hand mixer, beat the egg whites until frothy.
- Add Cream of Tartar: Sprinkle in the cream of tartar and continue whisking.
- Incorporate Sugar: Gradually add the sugar, whisking until the meringue is glossy and forms stiff peaks.
- Unmold the Ice Cream Dome: Remove the frozen ice cream bomb from the freezer, take off the top plastic wrap, and turn it onto a plate so the cake layer is at the bottom. Peel away the remaining plastic wrap.
- Cover with Meringue: Spread the meringue all over the dome, creating decorative peaks with a spoon or spatula.
- Torch or Broil to Perfection: Using a kitchen blowtorch, lightly brown the meringue until golden. Alternatively, place it under a preheated broiler (grill) at 260°C / 500°F for 1-2 minutes, watching carefully to prevent burning.
- Serve Immediately: Slice and enjoy this spectacular frozen dessert!
Recipe Tips:
- Freeze Between Layers for Clean Layers: Each ice cream layer needs at least 30 minutes in the freezer before adding the next. This keeps the layers neat and prevents them from mixing.
- Use a Warm Knife for Easy Slicing: Dip your knife in hot water and wipe it dry before slicing. This helps cut through the frozen dessert smoothly without cracking the meringue.
- Torch or Broil Quickly to Avoid Melting: If using a broiler, watch closely and brown the meringue in 1-2 minutes max. Too much heat will melt the ice cream inside!
- Make Meringue Stiff for Best Texture: Beat the egg whites until stiff peaks form—this keeps the meringue firm and prevents it from sliding off.
- Chill Your Mixing Bowl for Better Meringue: For the fluffiest meringue, use a cold metal or glass bowl when whisking the egg whites. This helps them whip up faster and hold their shape.
How To Store Leftovers?
Store leftover Baked Alaska in an airtight container or wrap it tightly in plastic wrap and foil. Freeze for up to 1 week. Before serving, let it sit at room temperature for 5-10 minutes to soften slightly, but do not let it melt. Do not reheat.
Nutrition Facts
- Calories: 254
- Total Fat: 9.94 g
- Saturated Fat: 4.47 g
- Cholesterol: 52 mg
- Sodium: 136 mg
- Potassium: 148 mg
- Total Carbohydrate: 35.58 g
- Dietary Fiber: 0.5 g
- Sugars: 28.18 g
- Protein: 4.83 g
Check out More Recipes:
Baked Alaska Recipe
Description
This delicious and show-stopping Baked Alaska is the perfect dessert for any celebration! With layers of creamy ice cream, fluffy angel food cake, and a golden, toasted meringue topping, it’s a fun and easy treat to make ahead. You can mix up the flavors with your favorite ice creams, making it totally customizable and irresistibly good!
Ingredients
Ice Cream Center:
Meringue:
Instructions
- Prepare the Ice Cream Layers: Spray a 4.5- to 5-quart (4.3-4.7 L) metal bowl with nonstick spray and line it with plastic wrap.
- First Ice Cream Layer: Spread the cherry chocolate chip ice cream evenly into the bowl, then freeze for 30 minutes.
- Second Ice Cream Layer: Add the mint chocolate chip ice cream, smoothing it over the first layer, then freeze for 30 minutes.
- Final Ice Cream Layer & Cake: Spread the chocolate chocolate chip ice cream on top, then cover with a layer of angel food cake slices. Press gently to create a firm base. Cover with plastic wrap and freeze for at least 4 hours or up to 2 days.
- Whisk the Egg Whites: In a stand mixer or using an electric hand mixer, beat the egg whites until frothy.
- Add Cream of Tartar: Sprinkle in the cream of tartar and continue whisking.
- Incorporate Sugar: Gradually add the sugar, whisking until the meringue is glossy and forms stiff peaks.
- Unmold the Ice Cream Dome: Remove the frozen ice cream bomb from the freezer, take off the top plastic wrap, and turn it onto a plate so the cake layer is at the bottom. Peel away the remaining plastic wrap.
- Cover with Meringue: Spread the meringue all over the dome, creating decorative peaks with a spoon or spatula.
- Torch or Broil to Perfection: Using a kitchen blowtorch, lightly brown the meringue until golden. Alternatively, place it under a preheated broiler (grill) at 260°C / 500°F for 1-2 minutes, watching carefully to prevent burning.
- Serve Immediately: Slice and enjoy this spectacular frozen dessert!
Notes
- Freeze Between Layers for Clean Layers: Each ice cream layer needs at least 30 minutes in the freezer before adding the next. This keeps the layers neat and prevents them from mixing.
- Use a Warm Knife for Easy Slicing: Dip your knife in hot water and wipe it dry before slicing. This helps cut through the frozen dessert smoothly without cracking the meringue.
- Torch or Broil Quickly to Avoid Melting: If using a broiler, watch closely and brown the meringue in 1-2 minutes max. Too much heat will melt the ice cream inside!
- Make Meringue Stiff for Best Texture: Beat the egg whites until stiff peaks form—this keeps the meringue firm and prevents it from sliding off.
- Chill Your Mixing Bowl for Better Meringue: For the fluffiest meringue, use a cold metal or glass bowl when whisking the egg whites. This helps them whip up faster and hold their shape.
Baked Alaska Recipe