Baked Alaska
Impress your friends with a homemade Baked Alaska piled high with toasted marshmallow meringue topping over your favorite ice cream flavors and moist cake. This iconic make-ahead dessert is a fun bucketlist bake for any home baker!
Servings: 12 servings
Calories: 248kcal
Ingredients
Ice Cream
- 2 (1.5-quart) containers ice cream, any flavor
Brownie Option
- ½ cup salted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ cup cocoa powder
Meringue
- 4 large egg whites
- 1 cup granulated sugar
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
Instructions
Ice Cream
- Line a freezer-safe bowl with an 8-inch diameter with a couple layers of plastic wrap to make it easy to remove the ice cream later on. Scoop slightly softened ice cream into the bowl, pressing it in firmly to push out any air gaps. Add another layer of contrasting ice cream on top of the first, pressing it into another even layer.
- Once the softened ice cream is in the bowl, cover it with plastic wrap and freeze overnight until very firm again.
Brownie Option
- Preheat oven to 350°F. Line a round 8-inch cake pan with a parchment paper circle and spray with baking spray.
- In a large bowl, beat the butter and sugar together until creamy and light. Add the eggs and vanilla, mixing well until combined. Stir in the flour and cocoa powder.
- Bake brownie layer for 25-30 minutes until a toothpick inserted into the center comes out clean with just a few crumbs. Let cool completely.
Meringue
- Combine egg whites, sugar, cream of tartar, and salt in a large glass bowl set over a medium saucepan of simmering water. This is called a bain-marie. The bottom of the bowl should not be touching the water.
- Cook, whisking constantly, for about 5 minutes until the mixture reaches 160°F to dissolve the sugar. You should be able to rub the mixture together between your fingers without feeling sugar granules.
- Remove the bowl from over the water and beat the egg whites on high speed with an electric mixer for 5-7 minutes until glossy stiff peaks form. Add vanilla extract during the last minute of mixing.
- Spread the meringue over the ice cream, using a spoon or knife to create peaks and swirls for interest and extra toasting surface. Toast the meringue with a brulee torch or broil in the oven about 12 inches from the broiler for 1-2 minutes before serving.
Notes
- Storage: Keep any uneaten baked Alaska in the freezer, covered loosely with plastic wrap, for up to 4-5 days. I like to press the plastic wrap against the sliced, exposed portion so the cake doesn't dry out and the ice cream doesn't get ice crystals on it.
- Favorite Flavor Combos:
- Vanilla cake with cherry and pistachio ice cream
- Chocolate cake with strawberry and cookie dough ice cream
- Spice cake with butter pecan and pumpkin ice cream
- Funfetti cake with cookies & cream and vanilla ice cream
- Brownie base with peppermint and vanilla or chocolate ice cream
- Strawberry cake with rocky road and toasted almond ice cream
- Brownie base with mint chip and fudge brownie ice cream
Nutrition
Calories: 248kcal | Carbohydrates: 41g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 137mg | Potassium: 77mg | Fiber: 1g | Sugar: 34g | Vitamin A: 277IU | Vitamin C: 0.001mg | Calcium: 11mg | Iron: 1mg