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Best Baked Alaska

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Best Baked Alaska

Lightly toasted peaks of meringue frosting cover a delicious combination of vanilla, strawberry and chocolate ice cream with a brownie base, making the Baked Alaska a dessert lover’s dream. More exciting than just serving a bowl of ice cream, this dessert is fun to serve to guests

  • Author: Addie Gundry
  • Prep Time: 30 minutes
  • Chill Time: 12 hours
  • Cook Time: 35 minutes
  • Total Time: 13 hours 5 minutes
  • Yield: 8 1x
  • Category: Bakery

Ingredients

Scale
  • Ice Cream
    • 2 cups strawberry ice cream
    • 2 cups chocolate ice cream
    • 2 cups vanilla ice cream
  • Brownie Base
    • 1 (15.25-ounce) box brownie mix
    • Vegetable oil and eggs as needed for the brownie mix
  • Meringue Frosting
    • 3 large egg whites
    • Pinch of cream of tartar
    • 2/3 cup sugar
    • Pinch or two of kosher salt
    • 1 teaspoon vanilla extract

Instructions

  1. Coat a 1.5-quart bowl (the rim should be about 9 inches in diameter) lightly with cooking spray. Line with two pieces of plastic wrap, overlapping them in the center. There should be plenty of overhang.
  2. Scoop the ice cream into the bowl in any pattern you wish. Use the overhanging plastic wrap to over the exposed ice cream and press it mostly flat. Place this ice cream bowl in the freezer for 3 to 6 hours, or overnight, until fully firm again.
  3. For the brownie base: Preheat the oven to 350 degrees F. Prepare the brownie mix in a 9-inch cake pan, according to package directions. Let cool for 15 minutes, then flip onto a rack. Put the rack with the brownie in the freezer to firm up for about 30 minutes.
  4. Using the ice cream bowl to measure, cut away any excess brownie. Use the plastic covering the mold as handles to yank the firm ice cream out of the bowl and onto the brownie. Return the ice cream–topped brownie cake to the freezer to firm again for 1 to 2 hours.
  5. For the meringue frosting: In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites with the cream of tartar on low speed until satiny peaks form and then beat in the sugar a spoonful at a time. Beat in the salt and vanilla.
  6. Frost the cake by spreading the meringue in big, messy swirls on top. Return the cake to the freezer for another hour or up to overnight.
  7. Remove from the freezer and toast the tops of the meringue peaks with a blow torch to achieve golden peaks.
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