Baked Alaska
Baked Alaska is a classic dessert that looks dramatic once sliced, with ice cream hidden under toasted meringue. This brownie-based version keeps the process beginner-friendly while still delivering that wow factor.
Servings: 8
Equipment
- Round Pan 9-Inch
- Electric Mixer or Stand Mixer
- Baking Sheet or Heatproof Pan
- Kitchen Torch Optional
Ingredients
- 1 Box brownie mix 16 to 18-Ounce, plus ingredients listed on box
- 1 Quart ice cream mint chip or pistachio, slightly softened
- 1 Quart strawberry ice cream slightly softened
- 4 egg whites large, at room temperature
- ¼ Teaspoon cream of tartar
- ½ Cup granulated sugar
- 1 Teaspoon vanilla extract
Instructions
- Line a bowl the same size as the brownie pan with plastic wrap.
- Fill with softened mint or pistachio ice cream, pressing it firmly to remove air pockets.
- Carefully add the strawberry ice cream and smooth the top.
- Cover with another layer of plastic wrap and freeze until solid, at least 4 hours or overnight.
- Once the ice cream is frozen, prepare the brownie layer according to package directions.
- Cool the baked brownies completely.
- While the brownies are cooling, prepare meringue. In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until foamy.
- Gradually add the sugar 1 tablespoon at a time, then increase to high speed and beat until glossy, stiff peaks form. Beat in the vanilla extract.
- Once the brownie layer has cooled, place it on a parchment lined baking sheet or a heat proof pan (if using the oven). Unmold the frozen ice cream dome on top of the brownie and keep frozen while you prepare the meringue.
- Spread the meringue evenly over the ice cream and brownie, sealing all edges.
- Toast the meringue under a broiler for 1 or 2 minutes, watching closely, or use a kitchen torch until golden brown.
- Slice and serve immediately or freeze until ready to serve.
Notes
Start the dome early: Give it plenty of time to freeze completely, or the layers will shift once placed on the brownie. Overnight is ideal.
Egg separation: Separate eggs when they are cold, then let them warm to room temperature. Cold yolks and whites separate more easily, but room temperature whites produce much more volume when whipped.
Clean assembly tip: Attach the brownie to the ice cream before unmolding. Place the cooled brownie upside down on top of the frozen ice cream dome, press firmly so it adheres, then flip the entire bowl over in one motion. This keeps your hands off the ice cream and helps everything release neatly.
Use a clean bowl: Any grease can keep egg whites from whipping properly.
Seal the meringue to the brownie well: Full coverage helps protect the ice cream during toasting.
Work quickly during assembly: Cold layers stay neat and easier to handle.
Add sugar slowly: One tablespoon at a time allows for a smooth, glossy meringue that spreads easily and toasts evenly.
Toast with focus: Meringue browns fast, so keep your eyes on it.
Egg separation: Separate eggs when they are cold, then let them warm to room temperature. Cold yolks and whites separate more easily, but room temperature whites produce much more volume when whipped.
Clean assembly tip: Attach the brownie to the ice cream before unmolding. Place the cooled brownie upside down on top of the frozen ice cream dome, press firmly so it adheres, then flip the entire bowl over in one motion. This keeps your hands off the ice cream and helps everything release neatly.
Use a clean bowl: Any grease can keep egg whites from whipping properly.
Seal the meringue to the brownie well: Full coverage helps protect the ice cream during toasting.
Work quickly during assembly: Cold layers stay neat and easier to handle.
Add sugar slowly: One tablespoon at a time allows for a smooth, glossy meringue that spreads easily and toasts evenly.
Toast with focus: Meringue browns fast, so keep your eyes on it.
Nutrition
Calories: 846kcal | Carbohydrates: 139g | Protein: 14g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 59mg | Sodium: 435mg | Potassium: 399mg | Fiber: 1g | Sugar: 67g | Vitamin A: 674IU | Vitamin C: 9mg | Calcium: 238mg | Iron: 2mg
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