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Holiday Baked Alaska
0 Likes
Prep Time:
1 hour
Total Time:
8 hours 30 minutes
Impress guests with a decadent brownie ice cream cake topped with fluffy meringue for the ultimate holiday treat.
Ingredients:
  • 2 cups (1 pint) peppermint ice cream, softened
  • 6 cups (1.5 quarts) mint chocolate chip ice cream, softened
  • 6 cups (1.5 quarts) vanilla ice cream, softened
  • 1 cup butter
  • 8 oz bittersweet chocolate
  • 4 eggs
  • 2 cups sugar
  • 2 teaspoons vanilla
  • 1 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1 cup sugar
Instructions:
  • Prepare a 3-quart bowl by lining it with plastic wrap. Start by creating the base layer with peppermint ice cream, followed by a layer of mint chocolate chip ice cream, and finish with a layer of vanilla ice cream. Cover the surface with plastic wrap and freeze until the ice cream is very hard, for at least 4 hours or up to 24 hours before serving.
  • Preheat oven to 350°F and generously coat a 9-inch cake pan with cooking spray. Line the bottom of the pan with parchment paper, then spray the parchment paper with nonstick cooking spray.
  • Melt butter and chocolate together in a glass bowl over simmering water (or in a double boiler), stirring until smooth. Alternatively, microwave butter and chocolate in a glass bowl on High for 1 to 2 minutes, stirring once. Allow mixture to cool.
  • Whisk eggs, sugar, and vanilla in a large bowl until well combined. In a separate medium bowl, whisk flour, baking powder, and salt together. Add the cooled chocolate mixture to the eggs and combine. Mix in the flour until fully combined. Pour into cake pan and bake for 50-60 minutes until a toothpick comes out clean.
  • Once the brownie has cooled completely, for about 1 hour, gently transfer it to a large flat, ovenproof plate. Unmold the ice cream dome on top of the brownie layer and return it to the freezer.
  • Using an electric mixer with the whisk attachment, whip the egg whites and cream of tartar on medium-high speed for 2 minutes. Then, increase the speed to high and gradually add the sugar until stiff, glossy peaks form.
  • Take the ice cream dome out of the freezer, unwrap it, and spread meringue over the top, using the back of a spoon to create beautiful peaks. Freeze for a minimum of 3 hours or up to 2 days.
  • Preheat the oven to 500°F. Bake the cake for 3 to 5 minutes until the peaks are golden brown. Allow the cake to rest for 30 minutes to make slicing easier. Serve and enjoy!

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