Baked Alaska

4.3
(69)

Baked Alaska is a cake and ice cream dessert topped with a caramelized meringue topping. Vary the ice cream flavor to make a signature dish — I like to use cherry ice cream!

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Prep Time:
25 mins
Cook Time:
10 mins
Additional Time:
10 hrs
Total Time:
10 hrs 35 mins
Servings:
16
Yield:
1 8-inch baked alaska

Ingredients

  • 2 quarts vanilla ice cream, softened, or as needed

  • 8 large egg whites

  • teaspoon cream of tartar

  • teaspoon salt

  • 1 cup white sugar

  • 1 8-inch round prepared white cake layer

Directions

  1. Line the bottom and sides of an 8-inch round mixing bowl with plastic wrap. Pack softened ice cream into the prepared bowl, then flatten the top and cover with more plastic wrap. Freeze until firm, 8 hours to overnight.

  2. Beat egg whites, sugar, cream of tartar, and salt in a mixing bowl until stiff peaks form.

  3. Line a baking sheet with parchment paper and place cake in the center. Remove ice cream from the freezer, discard plastic wrap, and turn ice cream out on top of cake. Quickly spread meringue over ice cream and cake, swirling in decorative patterns if desired. Freeze for 2 hours.

  4. Preheat the oven to 425 degrees F (220 degrees C).

  5. Bake cake on the lowest oven shelf until meringue is light brown, 8 to 10 minutes.

Nutrition Facts (per serving)

330 Calories
11g Fat
53g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 330
% Daily Value *
Total Fat 11g 14%
Saturated Fat 5g 26%
Cholesterol 41mg 14%
Sodium 315mg 14%
Total Carbohydrate 53g 19%
Dietary Fiber 1g 3%
Total Sugars 44g
Protein 6g
Vitamin C 1mg 3%
Calcium 149mg 11%
Iron 1mg 3%
Potassium 204mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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