Classic Baked Alaska: A Nostalgic Ice Cream Cake Dessert with Caramelized Meringue
Baked Alaska: A Showstopping Layered Dessert
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Baked Alaska marries warm, golden meringue and a cold ice cream center for a nostalgic, showstopping baked alaska that wows every time.
Why You’ll Love This Baked Alaska
- Contrast of textures: Fluffy meringue, creamy ice cream, tender cake.
- Visual drama: Golden peaks perfect for entertaining.
- Customizable: Swap in your favorite ice cream or cake flavor.
Ingredients
- 2 quarts vanilla ice cream, softened
- 1 (8-inch) sponge cake layer or pound cake
- 6 large egg whites, room temperature
- ½ cup granulated sugar
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Line a baking sheet with parchment paper and place the sponge cake layer in the center.
- Scoop softened vanilla ice cream onto the cake, shaping it into a smooth dome using an offset spatula.
- Freeze the assembled cake and ice cream for at least 8 hours, or overnight, until solid.
- Preheat your oven to broil on high. Keep the rack about 6 inches from the heat source.
- In a clean, chilled bowl, beat egg whites, cream of tartar, and salt on medium speed until frothy. Gradually add sugar, then vanilla, beating until stiff, glossy peaks form.
- Remove the ice cream cake from the freezer and quickly spread meringue all over, sealing the base completely.
- Broil for 2–3 minutes, watching closely, until the meringue is evenly golden brown.
- Serve immediately, slicing through the crisp meringue, cool ice cream, and soft cake layers for dramatic contrasts.
Nutrition Information
Calories: 330 kcal | Carbs: 53 g | Protein: 6 g | Fat: 11 g | Sugar: 44 g | Sodium: 315 mg
Chef’s Tips & Variations
- Freeze thoroughly: A fully frozen interior prevents meltdown under the broiler.
- Flavor swaps: Try chocolate or strawberry ice cream, or lemon sponge for a citrus twist.
- Colorful peaks: Use a kitchen torch for pinpoint browning or add cocoa powder for marbled meringue.
Recipe adapted from Allrecipes.
Enjoy this showstopping baked alaska.
Baked Alaska: A Showstopping Layered Dessert
Ingredients
Method
- Line a baking sheet with parchment paper and place the sponge cake layer in the center.
- Scoop softened vanilla ice cream onto the cake, shaping it into a smooth dome using an offset spatula.
- Freeze the assembled cake and ice cream for at least 8 hours, or overnight, until solid.
- Preheat your oven to broil on high. Keep the rack about 6 inches from the heat source.
- In a clean, chilled bowl, beat egg whites, cream of tartar, and salt on medium speed until frothy. Gradually add sugar, then vanilla, beating until stiff, glossy peaks form.
- Remove the ice cream cake from the freezer and quickly spread meringue all over, sealing the base completely.
- Broil for 2–3 minutes, watching closely, until the meringue is evenly golden brown.
- Serve immediately, slicing through the crisp meringue, cool ice cream, and soft cake layers for dramatic contrasts.
