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Baked Alaska
Baked Alaska
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Prep Time:
45 minutes
Cook Time:
5 minutes
Total Time:
305 minutes
Easily create the showstopping, no-bake classic dessert - Baked Alaska. Customizable and effortless to make at home.
Ingredients:
  • Cooking spray
  • 2 pints ice cream, any 2 flavors, softened in the fridge for 30 minutes
  • 1 quart ice cream, any flavor, softened in the fridge for 30 minutes
  • 1 loaf pound cake, store-bought or homemade
  • 6 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon kosher salt
  • 1 cup (200g) granulated sugar
  • 1/3 cup water
Instructions:
  • Chill the ice cream mixture: Coat a 3-quart metal bowl with cooking spray and line it with plastic wrap, leaving overhang. Layer the assorted ice cream scoops inside, reserving half of the quart. Cover with plastic wrap, press down gently, and freeze for 15-20 minutes until firm. Pop the extra ice cream back in the freezer.
  • Arrange the pound cake: Slice the pound cake into 1/2-inch slices. Spread the remaining mostly firm ice cream over the top. Arrange the pound cake slices snugly on top, filling any gaps with additional cake as needed. Cover with plastic wrap and freeze until solid, for at least 4 hours or up to 1 week.
  • Prepare the meringue: Once the ice cream is frozen, whisk egg whites, cream of tartar, and salt in a stand mixer until soft peaks form. Simultaneously, heat sugar and water until 235°F, then pour the hot syrup into the egg mixture slowly. Whip on high speed until meringue is stiff and at room temperature.
  • To prepare the Baked Alaska: If you don't have a kitchen torch, preheat the oven to 500°F. Take the bowl out of the freezer, unwrap the top layer of plastic wrap, and flip the cake onto a large plate. Gently remove the remaining plastic wrap. Spread or pipe the meringue evenly over the ice cream, ensuring full coverage and a seal against the plate. If spreading, use the back of a spoon to create decorative peaks in the meringue. Move swiftly to prevent the ice cream from melting.
  • To toast the meringue: Use a blow torch to evenly brown the meringue on the baked Alaska, holding the torch about 6 inches away and moving it in a circular motion. Alternatively, bake in a preheated 500°F oven for 3 to 5 minutes until the meringue turns golden brown. Serve hot. Enjoy the dish and feel free to rate us below!

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