This post is sponsored by the National Frozen & Refrigerated Foods Association, all opinions are my own.
If you took a look at my freezer, you might be shocked at the amount of ice cream in there. Or, if you’re a frozen treats lover like me, maybe you wouldn’t! But seriously, if you like ice cream as much as I do, then you’re in for a real treat with this simple recipe for Baked Alaska.
The first recipe for Baked Alaska was made in New York City to commemorate Alaska becoming the 49th state in January of 1959 (Hawaii became a state seven months later). The chefs at Delmonico’s whipped up meringue and used it to “frost” a dome of ice cream sitting on top of a vanilla cake. The end result resembled an igloo, and it’s making a comeback almost 60 years later. I simplified it slightly, using a few different treats to replace the cake.
I took a trip through my grocery’s bakery and picked up chocolate chip cookies, a pan of brownies, and a couple large vanilla cupcakes. These three treats will be the base of our Baked Alaska. I took a round cookie cutter to stamp out 3 inch rounds from the brownies, and left the cookies whole. For the cupcakes, I removed the frosting and then sawed each cupcake into three slices (these were the jumbo size). You might be wondering what to do with the frosting. If I were you, I’d slather it on a graham cracker, top with another graham cracker, and stick it in the freezer. A couple hours later, you can enjoy this frozen buttercream sandwich of sorts (don’t knock it until you try it!). If you’re not too full from the Baked Alaska, of course.
Each time I grocery shop, the trip is capped off with a trip through the frozen aisle, where I make a stop in front of ALL the ice cream. At this point I think I’ve tried them all, but I usually go back to a few favorites. I grabbed a few to pair with the brownie, cookie, and cake bases. First I chose Kemps Cherry Fudge Chunk, a cherry ice cream with chocolate chunks and sweet Bordeaux cherries. Also on my list from Kemps was Moose Tracks—vanilla ice cream swirled with fudge and mini peanut butter cups.
From Ben & Jerry’s I chose Everything But The…, a mixture of chocolate and vanilla ice cream with peanut butter cups, fudge-covered toffee, white chocolate chunks, and fudge-covered almonds. Oh my. It’s as good as it sounds. I also picked up a pint of Chunky Monkey, which is banana ice cream with fudge chunks and walnuts. But you should pick your favorites, and then have fun pairing them with cookies, brownies, and cake!
I let the ice cream sit for a few minutes outside of the freezer while I laid out all of the brownie circles, cupcake rounds, and cookies, and then I laid a scoop of ice cream on each. You want a dome shape here, which I found was easiest to create using a traditional round ice cream scoop. If the ice cream isn’t cooperating, give it a few more minutes outside of the freezer to get soft before you scoop, but work quickly once you do! After you’ve topped a few, transfer them to the freezer so they keep their shape, and then repeat. After about an hour in the freezer, you’ll be ready for the final step!
To create that beautiful igloo-resembling top to this dessert, I whipped egg whites with sugar and cream of tartar to stiff peaks. A stand mixer works best for this, and it’s ready as soon as the egg whites keep their shape (and don’t fold over on themselves) when you lift the beater. Then I “frosted” the ice cream domes. Messy is ok here! The swirls that you create with your knife will toast first and make the dessert all the more appealing. The next step is the fun part. Grab a food-safe blow torch, and lightly torch each dome until it’s light brown. Then you’re ready to serve this show-stopping dessert.
If you served this for guests, I can guarantee you’d get some oohs and aahs. It’s such a fun dessert especially for the summertime, and the timing couldn’t be better to learn this recipe since it’s National Ice Cream Month! Also, the finished Baked Alaska will keep for a few hours in the freezer while you enjoy your meal. If you enjoy ice cream as much as I do, you’ll be glad to have this dessert in your repertoire.
For more great tips and recipes, be sure to check out EasyHomeMeals.com, and be sure to follow them on their social media channels at:
- A pan of prepared brownies, chocolate chip cookies, and vanilla cupcakes
- 6–8 cups ice cream of choice (I used Kemps Cherry Fudge Chunk, Kemps Moose Tracks, Ben & Jerry’s Chunky Monkey, and Ben & Jerry’s Everything But The…)
- 6 egg whites
- ½ cup of powdered sugar
- ¼ teaspoon cream of tartar
- Equipment: food-safe blow torch
- Stamp 3-inch rounds into the pan of brownies, using a cookie cutter or drinking glass. Remove the frosting from the vanilla cupcakes. Using a serrated knife, saw each cupcake horizontally into three rounds. Keep the cookies whole.
- Remove ice cream from the freezer and let sit at room temperature for several minutes. Lay out the brownie rounds, cupcake rounds, and cookies. Working quickly, top each brownie, cupcake, or cookie with a scoop of ice cream, creating a dome shape on top. Transfer to the freezer to harden for at least one hour.
- In the bowl of a stand mixer, whip the egg whites with the cream of tartar and sugar until the mixture reaches stiff peaks.
- Remove a few of the ice cream domes from the freezer. Using an offset spatula or knife, cover each ice cream dome with approximately ½ inch of the whipped egg whites (meringue) on all sides. Using a food-safe blow torch, torch the meringue until it’s light brown in most spots. Repeat the process with the remaining ice cream domes and meringue. Serve immediately or freeze until ready to serve.