Baked Alaska Recipe

1. Pack the ice cream into a prepared bowl and freeze.
2. Make the meringue.
3. Turn the ice cream out onto the prepared cake layer.
4. Spread the meringue over the ice cream.
5. Bake until the meringue is lightly browned.

Baked Alaska

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

Prep: 40min

Total: 300min

Yield: 10

Serving Size: 1 serving

Nutrition Facts: calories 646 kcal, Carbohydrate 91 g, Protein 11 g, Fat 27 g, Saturated Fat 16 g, Cholesterol 130 mg, Sodium 343 mg, Fiber 2 g, Sugar 79 g, unSaturated Fat 8 g, servingSize 1 serving

Ingredients:

• 2 pints ice cream (any flavors (946mL))
• 1½ quarts ice cream (any flavor (1.42L))
• 1 loaf pound cake
• 4 egg whites (room temperature)
• ¼ teaspoon cream of tartar
• 1 cup superfine sugar ((200g))

Instruction:

1. 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.
2. 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.

Easy Baked Alaska

This isn’t your grandmother’s Baked Alaska! We took our heirloom recipe and gave it a modern twist by converting it into an easy (and achievable) 13×9 dessert. Dreamy layers of brownie, strawberry ice cream and a perfect meringue give it an over-the-top finish.

Prep: 40min

Total: 5h45min

Yield: 15

Serving Size: 1 Serving

Nutrition Facts: calories 370 , Carbohydrate 52 g, Cholesterol 60 mg, Fat 3 , Fiber 1 g, Protein 5 g, Saturated Fat 6 g, servingSize 1 Serving, Sodium 180 mg, Sugar 41 g, Trans Fat 0 g

Ingredients:

• 1 box (18.3 oz) Betty Crocker™ Fudge Brownie Mix
• Water, vegetable oil and eggs called for on brownie mix box for cakelike brownies
• 6 cups (1.5 quarts) strawberry ice cream, softened
• 6 egg whites, room temperature
• 3/4 cup sugar
• 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla

Instruction:

1. Heat oven to 350°F. Grease bottom of 13×9-inch pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. Spread in pan.
2. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 1 hour.
3. Evenly spread softened strawberry ice cream on top of cooled brownie. Place in freezer while making meringue.
4. In medium glass or metal bowl, stir egg whites, sugar, cream of tartar and vanilla with whisk until blended. Set over pan of simmering water, stirring occasionally with whisk, 16 to 20 minutes or until sugar has dissolved and egg mixture reaches 160°F. Pour into large bowl; beat with electric mixer on high speed 8 to 10 minutes or until stiff glossy peaks form. Use small icing spatula to swirl meringue over top of ice cream layer. Freeze at least 3 hours or overnight.
5. Heat oven to 500°F. Bake 3 to 5 minutes or until meringue peaks start to turn golden brown. Cut into 5 rows by 3 rows. Store covered in freezer.

Easy Baked Alaska

Meringue covered ice cream with a pound cake crust is an easy to make dessert that will impress your guests!

Prep: 15min

Total: 15min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 562 kcal, Carbohydrate 91 g, Protein 13 g, Fat 15 g, Saturated Fat 9 g, Cholesterol 58 mg, Sodium 144 mg, Fiber 2 g, Sugar 47 g, servingSize 1 serving

Ingredients:

• 8 cups neapolitan ice cream (slightly softened)
• 1 pound cake (sliced 1″ thick)
• 6 egg whites (room temperature)
• ¼ teaspoon cream of tartar
• ¾ cup sugar

Instruction:

1. Line a 3 qt bowl with plastic wrap. Scoop the ice cream into the bowl ensuring to mix up the colors and press to remove any spaces.
2. Top with pound cake slices cutting to fit the bowl so the ice cream is covered. Gently press the cake into the softened ice cream. Cover well and freeze 3 hours or for up to 2 weeks.
3. Beat egg whites and cream of tartar with a mixer on high until foamy, about 3 minutes. Add sugar and continue beating until stiff peaks form.
4. Remove plastic wrap and invert the cake onto a baking sheet. Cover with meringue. Place uncovered in the freezer for at least 1 hour or up to 24 hours.
5. Preheat oven to 500°F. Bake the dessert about 3-5 minutes or until meringue is golden.
6. Allow to cool/rest 5 minutes before slicing.

Baked Alaska