How to Make an Easy Baked Alaska

You will steal the show with this beautiful and impressive Baked Alaska. With layers of ice cream topped off with toasted meringue, this dessert is perfect for a celebration. Far from intimidating, this show-stopping frozen dessert is incredibly easy to make.

You won't believe how easy it is for us home cooks to make this baked Alaska recipe. The idea of blow torching or baking ice cream may seem a little funny at first , but thanks to the magic of science, this frozen dessert never fails to impress. This recipe only requires a few simple ingredients but the critical component of this dessert is time. You'll need to budget time to create the ice cream layer and freeze it multiple times. Luckily, this just means that a baked Alaska is the perfect make-ahead dessert! Got ice cream leftover from making this recipe? Try making my easy milkshake recipe or homemade ice cream sandwiches.

What You Need to Make This Recipe

Ice cream — choose your favorite flavors! You can also use more than two flavors. Simple flavors will be easier to spread than chunky flavors.

Pound cake — feel free to use a store-bought pound cake or try your hand at my easy pound cake recipe. If you're baking your own, be sure to let it fully cool before working with it, or it'll melt your ice cream.

Cream of tartar — this is an acidic salt that acts as a stabilizer for the meringue, allowing it to hold its shape once whipped up. Its also the key ingredient in my meringue cookie recipe.

Sugar — I use superfine sugar for the meringue. If you only have granulated sugar, run it through a coffee grinder beforehand to make it finer. Granulated sugar may leave your meringue gritty.

How to Make Baked Alaska

1. Lightly coat an 8- to 9-inch-wide bowl with oil. Line with plastic wrap, leaving several inches of overhang around the edges.

2. Place alternating scoops of the various ice cream flavors in the lined bowl, reserving half of the 1.5-quart flavor.

3. Press a piece of plastic wrap to the top of the ice cream scoops and gently press down to fill in any gaps between the scoops, smoothing out the top. Freeze for 15 to 20 minutes or until the top is mostly firm.

4. Remove the plastic and spread the remaining ice cream over the mixed scoops.

5. Slice the pound cake into ½-inch-thick pieces. Place pound cake slices on top, making sure they fit snugly together. Fold the excess plastic wrap up over the cake to cover and freeze until solid.

6. Make the meringue by placing the egg whites and cream of tartar in the mixing bowl of a stand mixer with the whip attachment. Beat on medium speed until frothy and doubled in volume, and very slowly add in the sugar while beating.

7. Invert the bowl of ice cream and pound cake onto a plate and spread or pipe the meringue all over the ice cream. Make sure it is completely covered and touching the plate, creating a seal.

8. Using a kitchen torch, brown the marshmallow meringue and serve immediately.

Pro Tips for Making This Recipe

• Save your fresh eggs for another recipe. Older eggs whip up higher and fluffier.
• Even a touch of yolk in the egg whites will make whipping up the meringue difficult. I recommend separating the egg yolks and egg whites one at a time in a separate bowl to add to the mixer, so if you break one yolk, you don't ruin the whole batch.
• Eggs separate easier while cold, but egg whites whip up much better when room temperature. After separating the eggs, let them sit out to bring them down to room temperature.
• Baked Alaska will still be frozen and hard when you cut into it. Be careful when cutting down, as you'll have to push down hard.
• Change things up by using chocolate brownies for the base instead of a pound cake.
• You can make a batch of Italian Meringue instead of the French for an even silkier covering.
• Don't try to rush the process. The ice cream needs to be rock solid before you spread the meringue on top. If the ice cream isn't fully frozen, the meringue will start sliding off.

Frequently Asked Questions

Where did the name come from?

In 1867 Charles Ranhofer, the chef at the legendary New York restaurant Delmonico's created a new dessert to celebrate the United States' purchase of Alaska from the Russians.

What is the difference between bombe Alaska and baked Alaska?

A bombe Alaska is coated with hot, high-proof rum before serving and set alight or flambéed. A baked Alaska is browned using a torch or the broiler setting in an oven.

What if I don't have a blow torch?

If you don't have a blow torch, you can bake your baked Alaska. Heat the oven to 500F and bake it for 3-5 minutes or until the meringue is golden.

Why doesn't the ice cream melt?

The meringue acts as an insulating layer around the ice cream, so the heat from the blow torch (or oven) cannot penetrate through to the ice cream.

How do I store leftovers?

Wrap the leftover slices of baked Alaska in plastic wrap and store them in the freezer. It will last for up to a week in the freezer.

If you've tried this Baked Alaska recipe, then don't forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

Baked Alaska

Don't be intimidated by this frozen dessert. A Baked Alaska comes together easily with only a few simple ingredients!

Course Dessert

Cuisine American

Prep Time 40 minutes

Freeze time 4 hours 20 minutes

Total Time 5 hours

Servings 10 servings

Calories 646 kcal

• ▢

  Large bowl

• ▢

  Mixer

For the Filling:

• ▢ 2 pints ice cream any flavors (946mL)
• ▢ 1½ quarts ice cream any flavor (1.42L)
• ▢ 1 loaf pound cake

For the Meringue:

• ▢ 4 egg whites room temperature
• ▢ ¼ teaspoon cream of tartar
• ▢ 1 cup superfine sugar (200g)

For the Filling:

• Place the ice cream in the fridge for 20 to 30 minutes or soft enough to very easily scoop, but not runny.

• While the ice cream softens, very lightly coat an 8- to 9-inch-wide bowl with oil. Line with plastic wrap, leaving several inches of overhang around the edges.

• Slice the pound cake into ½-inch-thick pieces.

• When the ice cream is soft, place alternating scoops of the various ice cream flavors in the lined bowl, reserving half of the 1.5-quart flavor. Press a piece of plastic wrap to the top of the ice cream scoops and gently press down to fill in any gaps between the scoops. Smooth out the top. Freeze for 15 to 20 minutes or until the top is mostly firm. Return the remaining ice cream to the fridge while the bowl freezes.

• Once mostly firm, remove the plastic and spread the remaining ice cream over the mixed scoops. Place pound cake slices on top, making sure they fit snugly together. Cut some of the pound cake to fill in any gaps, as needed. (There will probably be some cake leftover.) Fold the excess plastic wrap up over the cake to cover and freeze until solid, about 2 to 4 hours or up to 1 week.

For the Meringue:

• When ready to serve, place the egg whites and cream of tartar in the bowl of a stand mixer with the whip attachment. Beat on medium speed until frothy and doubled in volume, about 2 minutes. Very slowly add in the sugar while beating. Once added, continue beating until stiff and glossy, about 6 more minutes.

• For the Assembly:

• Remove the bowl of ice cream from the freezer and unwrap the bottom. Place a large plate on top and flip to invert, using the excess parchment to help release the ice cream from the bowl. Once inverted, carefully remove the plastic from the ice cream.

• Spread or pipe the meringue all over the ice cream, making sure that it is completely covered and touching the plate, creating a seal. Using a kitchen torch, brown the meringue. Serve immediately. Loosely cover any leftovers with plastic wrap and freeze for up to 1 week.

• Save your fresh eggs for another recipe. Older eggs whip up higher and fluffier.
• Even a touch of yolk in the egg whites will make whipping up the meringue difficult. I recommend separating the egg yolks and egg whites one at a time in a separate bowl to add to the mixer, so if you break one yolk, you don't ruin the whole batch.
• Eggs separate easier while cold, but egg whites whip up better at room temperature. After separating the eggs, allow them to sit out to bring them down to room temperature.
• Baked Alaska will still be frozen and hard when you cut into it. Be careful when cutting down, as you'll have to push down hard.
• Change things up by using brownies for the base instead of a pound cake.
• You can make a batch of Italian Meringue instead of the French for an even silkier covering.
• Don't try to rush the process. The ice cream needs to be rock solid before you spread the meringue on top. If the ice cream isn't fully frozen, the meringue will start sliding off.

Calories: 646 kcal | Carbohydrates: 91 g | Protein: 11 g | Fat: 27 g | Saturated Fat: 16 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 7 g | Cholesterol: 130 mg | Sodium: 343 mg | Potassium: 528 mg | Fiber: 2 g | Sugar: 79 g | Vitamin A: 1035 IU | Vitamin C: 1 mg | Calcium: 321 mg | Iron: 1 mg

*Nutrition Disclaimer

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Source: https://preppykitchen.com/baked-alaska/

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