Baked Alaska

Baked Alaska Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Brownie mix: Creates a sturdy, chocolatey base that holds the dome well.
Mint chip or pistachio ice cream: Adds a creamy layer with a cool flavor and fun color.
Strawberry ice cream: Brings a fruity layer that pops against the brownie.
Egg whites: Whip into a thick meringue that insulates the ice cream. I don’t recommend using carton egg whites because they often don’t whip as reliably as fresh ones.
Cream of tartar: Helps the meringue whip up stable and glossy.
Granulated sugar: Sweetens the meringue and supports its structure.
Vanilla extract: Rounds out the meringue flavor.

How to Make Baked Alaska

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prep the mold: Line a bowl with plastic wrap so the ice cream releases cleanly later.
Build the ice cream dome: Press in the first flavor, add the second and smooth the top.
Freeze until solid: Keep it frozen while you make the rest of the components.
Bake the brownie base: Prepare the brownie layer and let it cool completely.
Start the meringue: Whip egg whites with cream of tartar until foamy.
Sweeten and whip: Add sugar gradually and beat until the meringue turns glossy with stiff peaks.
Assemble the layers: Set the brownie on a parchment paper lined baking sheet, remove ice cream dome from the freeze, unmold it and place it on top.
Seal with meringue: Cover the entire dessert and make sure the edges are fully sealed.
Toast the outside: Brown the meringue with a broiler or kitchen torch (I love this one!)

Substitutions and Variations

Cake base swap: Use a thin cake layer instead of brownies if you want a lighter ice cream cake base. Try vanilla cake, chocolate cake, sponge cake, pound cake or any cake flavor you prefer. The majority of cake mixes make a pair of 9-inch cakes, so you can either use half of a box mix or bake both and use the cake for a different recipe.
Ice cream flavor changes: Vanilla, chocolate, coffee or cookie dough ice cream work great in place of mint chip or pistachio.
Fruit layer switch: Raspberry or cherry ice cream can stand in for strawberry.
Cream of tartar substitute: A small splash of lemon juice or white vinegar helps stabilize the egg whites.
Gluten-free variation: Use a gluten-free brownie mix and check that your ice cream is labeled gluten-free.
Dairy-free variation: Use dairy-free ice cream and build a meringue topping as written since it’s naturally dairy-free.

Serving Suggestions

With cookies: Serve some cookies with your baked Alaska servings, perhaps these peppermint kiss cookies or almond croissant cookies, to add a contrasting texture.
With a drink: Enjoy an Italian cream soda or even a cocktail like clementine martini with this delicious dessert.
For dessert: Baked Alaska is great after a festive meal, perhaps roasted apricot chicken with garlic butter fondant potatoes, garlic green beans and roasted acorn squash, or after a simple dinner of Philly cheesesteak casserole or torta Pasqualina.

How to Store

Store: Keep the assembled cake and ice cream dessert in the freezer, lightly covered, for up to 3 days. Don’t refrigerate as the meringue will weep and the ice cream will soften too fast.
Freeze: Freeze the brownie base in an airtight container for up to 1 month.
Thaw: Thaw the brownie base at room temperature before assembling.