Easy Baked Alaska

This Easy Baked Alaska is a truly extraordinary treat that captures the essence of summer. This dessert not only satisfies your sweet tooth but also provides a refreshing and creamy experience. With its stunning appearance, Baked Alaska is sure to impress your family and guests.

This yummy dessert starts with a layer of chocolate brownie at the bottom, which goes perfectly with the ice cream on top.

Baked Alaska truly shines with its homemade strawberry and vanilla ice cream, giving it a bright and colorful appearance. Inside the vanilla ice cream, there are surprise chocolate bits that add bursts of cocoa flavor.

The best part is the toasted meringue on top, giving the dessert a golden color. As the meringue is gently torched, it creates a great contrast between its caramelized exterior and the smooth, creamy ice cream beneath.

Baked Alaska might seem complicated, but it’s actually a simple dessert that you can easily assemble. If you’re short on time, you can use store-bought ice cream and brownie, although I believe homemade versions of both ice cream and brownie are far superior.

How to make Baked Alaska

To prepare the Baked Alaska from scratch, start by preparing the homemade strawberry and vanilla ice cream and then continue with the brownie and meringue topping.

Prepare the homemade strawberry and vanilla ice cream

To begin, prepare the vanilla ice cream by whipping cream in a large bowl until stiff peaks form. Mix in sweetened condensed milk and vanilla extract, ensuring they are well combined. Gently fold in the chocolate, and then transfer the mixture into an airtight container.

Next, prepare the strawberry ice cream by following a similar process. Whip cream in a large bowl until stiff peaks form, and then mix in sweetened condensed milk, strawberry jam, and red food coloring (if desired). Once combined, pour the strawberry mixture into another airtight container.

Freeze both ice creams for approximately 2-3 hours. While they are freezing, line a medium-sized bowl with plastic wrap, ensuring it covers the bottom and edges. The bowl should have a capacity of about 2 pounds (900g), and the plastic wrap should extend beyond the rim by 7 inches (18cm).

Once the ice creams are sufficiently frozen, arrange the strawberry ice cream around the bottom and edges of the lined bowl. Place the vanilla ice cream in the center of the bowl. Cover the bowl with plastic wrap and freeze for approximately 4 hours or overnight. Meanwhile, prepare the brownie.

Prepare the brownie

To make the brownie, preheat the oven to 350F (180C) and butter the sides and bottom of an 8-inch (20cm) round baking pan. Line the pan with parchment paper.

In a medium bowl set over a bain-marie, melt the chocolate and butter together, stirring occasionally until smooth. Remove the bowl from heat, but keep it over the warm water. Add instant coffee and sugar to the mixture, stirring well. Then, remove the bowl from the pan and allow it to cool slightly.

Incorporate the eggs into the mixture one at a time, whisking until well combined. Stir in the vanilla extract, followed by the flour, salt, and cocoa powder, ensuring they are fully incorporated.

Pour the batter into the prepared pan and bake for approximately 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs sticking to it. Allow the brownie to cool completely.

Prepare the meringue

In a heatproof bowl, combine egg whites, sugar, cream of tartar, and salt. Place the bowl over a pan with simmering water (bain-marie). Whisk the mixture constantly for about 5 minutes, or until it reaches a temperature of 160F (71C). Remove the bowl from heat and transfer the mixture to another bowl.

Using a mixer, beat the mixture on high speed for approximately 5-7 minutes, until glossy stiff peaks form. Incorporate vanilla extract while mixing.

Assemble Baked Alaska

Place the cooled brownie onto a serving platter. Invert the ice cream onto the brownie, removing the plastic wrap. Spread the meringue over the ice cream and use a spoon to create decorative peaks. Toast the meringue using a brulee torch or broil for 1-2 minutes.

The final step is to serve the cake, and any leftovers can be stored in the freezer. Enjoy this delightful ice cream cake with its creamy layers, fudgy brownie base, and caramelized meringue topping.

Whether you’re having a summer party or just treating yourself, Baked Alaska is a fantastic choice that combines the deliciousness of chocolate brownie, homemade ice cream, and toasted meringue. Hope you will try it out. If you do don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. Enjoy!

Other ice cream recipe you may like to try

This Chocolate Cherry Ice Cream Cake is a delightful and refreshing cake you can prepare during the hot summer days. This ice cream cake is very easy and quick to prepare. It consists of a moist and intense cherry brownie at the bottom, a no churn vanilla ice cream with bits of semisweet chocolate and served with a fresh cherry coulis. As it is an ice cream cake, it is best to make it in advance, like a day before, to have time to set. 

This Raspberry Almond Ice Cream Cake is one of the best ice cream cakes you can try. Almond crust followed by two different layers of no churn ice cream and filled with fresh raspberries and homemade raspberry jam.  The first layer of ice cream is rich in almond flavor and the other one is bursting with fresh raspberries. This flavor combination is simply irresistible and a crowd pleaser.

This Homemade Ice Cream Terrine is smooth, creamy, and bursting with colors. No ice cream machine required, just a trusty kitchen robot. This frozen delight features layers of ice cream, molded in a loaf pan, and served in stunning slices, showcasing its beautiful, eye-catching layers.

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Baked Alaska

5 from 1 vote

Baked Alaska is one of the best summer desserts as it is refreshing, creamy and looks absolutely impressive. A layer of chocolate brownie topped with homemade strawberry and vanilla ice cream, with chocolate inserts, everything topped with a toasted meringue. It is totally irresistible.

Servings 16 servings

Prep Time 40 mins

Cook Time 5 mins

Total Time 45 mins

Print Recipe Pin Recipe

Ingredients

  

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Vanilla Ice Cream

• 1 ¼ cup (300g) whipping cream , chilled
• 1/2 can (7 oz, 198g) sweetened condensed milk
• 2 tsp (10g) vanilla extract
• 1 oz (30g) semi-sweet chocolate , mini rocks or grated

Strawberry Ice Cream

• 1 ¼ cup (300g) whipping cream , chilled
• 1/2 can (7 oz, 198g) sweetened condensed milk
• 1/2 cup (120g) strawberry jam
• Red food coloring , optional

Brownie

• 3.5 oz (100g) semi-sweet chocolate
• 1/2 cup (110g) butter
• 1 tsp (1g) instant coffee powder
• 1/2 cup (100g) sugar
• 2 eggs
• 1 tsp (5g) vanilla extract
• 1 tbsp (8g) unsweetened cocoa powder
• 1/2 tsp (2g) salt
• 1/2 cup (65g) all-purpose flour

Meringue

• 3 large egg whites
• 1/4 tsp (1g) cream of tartar
• 1/4 tsp (1g) salt
• 1/2 cup (100g) sugar
• 1 tsp (5g) vanilla extract

Instructions

 

Prepare the vanilla ice cream.

• In a large bowl whip cream until stiff peaks form. Mix in the sweetened condensed milk and vanilla extract until well combined. Fold in the chocolate.
• Pour the mixture into an airtight container.

Prepare the strawberry ice cream.

• In a large bowl whip cream until stiff peaks form. Mix in the sweetened condensed milk, strawberry jam and red food coloring if used, until well combined.
• Pour the strawberry mixture into an airtight container.
• Freeze both ice creams for about 2-3 hours.
• Line a medium sized bowl (about 2 pounds-900g capacity), with an 7-inch (18cm) round rim with plastic wrap
• Arrange the strawberry ice cream on the bottom and edges of the bowl.
• Place the vanilla ice cream in the middle.
• Cover with plastic wrap and freeze for about 4 hours or overnight. Meanwhile prepare the brownie.

Prepare the brownie.

• Preheat oven to 350F (180C). Butter the sides and bottom of a 8 inch (20cm) round baking pan. Line the pan with parchment paper.
• Melt the chocolate and butter in a medium bowl, over bain-marie, stirring occasionally, until smooth.  Remove the pan from heat but keep the bowl over the water. Add instant coffee, stir in the sugar, then remove the bowl from the pan. Cool slightly.
• Incorporate the eggs one at a time into the mixture and whisk until well combined. Stir in the vanilla extract then add the flour, salt, cocoa powder and stir well.
• Pour the batter into the prepared pan and bake for about 25 minutes until a toothpick inserted in the center comes out with a few moist crumbs sticking to it.
• Let the brownie cool completely.

Prepare the meringue.

• Place the whites, sugar, cream of tartar and salt in a heat proof bowl. Place over a pan with simmering water (bain-marie).
• Whisk constantly, for about 5 minutes, until it reaches 160F (71C).
• Remove from heat and transfer to another bowl.
• Start mixing on high speed for about 5-7 minutes, until glossy stiff peaks form. Incorporate vanilla extract while mixing.

Assemble Baked Alaska.

• Place the brownie onto a serving platter. Invert the ice cream on top of the brownie and remove plastic wrap. Spread meringue over ice cream. Use a spoon to create some meringue picks. Toast the meringue with a brulee torch or broil for 1-2 minutes.
• Serve the cake and freeze the leftovers.

Video

Nutrition

Serving: 1 serving out of 16Calories: 449kcalCarbohydrates: 51.4gProtein: 5.7gFat: 25.8gSaturated Fat: 15.9gCholesterol: 98mgSugar: 35.1g

Calories: 449kcal

Course: Dessert

Cuisine: American

Keyword: alaska, Alaska cake, baked alaska, ice cream cake, meringue cake