From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/9
Holiday Baked Alaska
Warning0 allergens identified
Holiday Baked Alaska
For the ice cream dome
For the brownie base
For the meringue topping
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For the Ice Cream Dome
1
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Line a 4 quart metal bowl with plastic wrap. The bowl should have a 9 inch diameter to match the brownie cake pan in later steps. You will be layering each ice cream flavor. First, scoop out the softened peppermint ice cream and smooth into a flat surface. Freeze for at least 30 minutes. Repeat with mint chocolate chip ice cream and then vanilla ice cream, freezing after each layer is added to ensure the layers don't bleed into one another.
2
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Cover the bowl with plastic wrap and freeze for 8 hours minimum or overnight. You'll want to freeze until th ice cream dome is very solid.
For the Brownie Base
1
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Preheat oven to 350°F.
2
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Grease a 9 inch cake pan, line the bottom of the pan with parchment and grease again.
3
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Place butter and chocolate in a glass bowl over a pot of hot water (or a double boiler) and stir the butter and chocolate until melted. This can also be done in a microwave for 1 minute stirring every 30 seconds so that chocolate doesn't burn.
4
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In a separate bowl, whisk the eggs, sugar and vanilla until combined.
5
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In another bowl, whisk the flour, baking powder and salt until combined.
6
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Add the cooled chocolate mixture to the eggs and whisk to combine.
7
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Add the flour to the chocolate mixture and whisk to combine.
8
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Pour the brownie mixture into the cake pan and bake for 50 mins-1 hour. Allow to cool completely before continuing to next step.
Build the Baked Alaska
1
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When the brownie cake is completely cool, turn it out onto a large flat, ovenproof plate, about 12 inches in diameter.
2
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Unmold the ice cream dome on top of the brownie layer and remove the plastic. Place back in the freezer while you make the meringue.
For the Meringue
1
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Whip the room temperature egg whites and cream of tartar for 2 minutes on medium high speed.
2
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Increase the speed to high and add the sugar in a slow stream until stiff (but not dry) peaks form, about 4 minutes.
3
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Remove the ice cream cake from the freezer. Cover the ice cream dome with the meringue covering completely and make swirly peaks with a spoon all over.
4
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Freeze for at least 3 hours or up to 2 days.
Toast the Meringue
1
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Carefully light a kitchen torch or small blow torch. Use the torch to toast the meringue. Keep the torch moving to prevent overheating one particular spot and burning the meringue.
2
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Alternately, if you don't have a blow torch, you can turn on your broiler, place the baked Alaska on the lowest rack and broil until golden.
3
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Slice and serve.
My Calorie Intake
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Tips & Tricks (5)
- Stabilize Your Meringue 🥚Add cream of tartar to your egg whites before beating—it stabilizes the meringue and prevents weeping, ensuring your peaks stay glossy and hold their shape during torching.
- Freeze Between Layers ❄️Freeze the brownie base and each ice cream layer for at least 4 hours before adding the next component; this prevents melting and creates clean, distinct flavor layers.
- Torch Technique Mastery 🔥Hold the torch 3-4 inches away and move it constantly in circular motions to achieve even golden-brown peaks without burning—practice on a test meringue first if unfamiliar.
- Room Temperature Egg Whites 🌡️Bring egg whites to room temperature before whipping; they'll reach stiff peaks faster and create a more stable, voluminous meringue for better coverage and browning.
- Make-Ahead Mastery 📅Assemble the entire Baked Alaska (minus meringue) up to 1 week ahead, then add meringue just 1-2 hours before serving for optimal texture and to minimize ice cream melting during torching.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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