Rating: 4.27 stars
67 Ratings
  • 5 star values: 36
  • 4 star values: 21
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 2

Cake and ice cream dessert topped with meringue -- vary ice cream flavors for your signature dish. I like cherry-burgundy ice cream!

Recipe Summary

prep:
20 mins
cook:
40 mins
additional:
10 hrs
total:
11 hrs
Servings:
16
Yield:
1 - 8 inch round Alaska
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.

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  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.

  • Prepare cake mix with egg and almond extract. Pour into prepared pan.

  • Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.

  • Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.

  • Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours.

  • Preheat oven to 425 degrees F (220 degrees C).

  • Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once.

Nutrition Facts

330 calories; protein 6g; carbohydrates 53.1g; fat 11.1g; cholesterol 40.7mg; sodium 315.1mg. Full Nutrition
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Reviews (56)

Most helpful positive review

Rating: 5 stars
05/02/2007
I cheated a little and used sliced pound cake cake as a base then I poured some Baileys liquour over it before the ice cream was added. Other than that it went like a dream. If you have a chefs blow torch you don't even need to put it in the oven as your are not actually cooking the meringue. Read More
(135)

Most helpful critical review

Rating: 2 stars
12/23/2003
First of all I only needed 3 egg whites for the meringue. This was a fun and special treat for my husband on Valentine's day but a little disappointing for all of the effort it took. I can get as much enjoyment out of a bowl of cake and ice cream. Read More
(39)
67 Ratings
  • 5 star values: 36
  • 4 star values: 21
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
05/02/2007
I cheated a little and used sliced pound cake cake as a base then I poured some Baileys liquour over it before the ice cream was added. Other than that it went like a dream. If you have a chefs blow torch you don't even need to put it in the oven as your are not actually cooking the meringue. Read More
(135)
Rating: 4 stars
11/20/2005
This recipe was great but was a little confused when it came to preparing the cake. This recipe called for 1 egg along with the almond extract but if you prepare the cake mix by the directions on the box it calls for 3 eggs so I went by the box directions and it turned out really good. Everyone was amazed that the Baked Alaska didn't melt and was very tasty. We used orange/pineapple ice cream which was very yummy! Thanks Read More
(104)
Rating: 5 stars
01/11/2008
My family loves this and my kids ask me to make this for their birthday cakes. I make this with a browine bottom instead of a cake bottom (make as directed on box). You can also line your bowl with saran wrap. Once the brownie has cooled completely and the ice cream is hard, I put the ice cream on top of the brownie and spread the meringue over the top of the ice cream and to the bottom of the brownie. Make sure that you have a fairly thick layer of meringue completley covering everything or your ice cream will melt. I bake this at 375 until lightly brown. Freeze left overs. Once frozen it is hard to cut. Read More
(95)
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Rating: 2 stars
12/23/2003
First of all I only needed 3 egg whites for the meringue. This was a fun and special treat for my husband on Valentine's day but a little disappointing for all of the effort it took. I can get as much enjoyment out of a bowl of cake and ice cream. Read More
(39)
Rating: 3 stars
07/19/2005
I found this recipe to good but too boring compared to other Baked Alaska's I've enjoyed. Try using a cookie base for the base (prepared cookie dough) and adding some fun to the ice cream such as crushed candy or candy bar. Also you cannot stress enough the importance of having the meringue truly meet every edge! Read More
(36)
Rating: 5 stars
02/24/2011
I made my first baked alaska using this recipe as a baseline. I used vanilla bean ice cream, haagen daz chocolate ice cream, and HD rasberry sorbet softened, spreading one layer at a time in a medium tupperware bowl, freezing between layers. I baked 1/2 of Hersheys best choc cake recipe in a round layer cake pan that was the same size across as the tupperware bowl. I spread abt 1/4 c melted raspberry jam on the cooled cake and then put the cake, jam side down, on top of the frozen ice cream layers,smashing it in place with plastic wrap, and put it back in the freezer overnight. I made the meringue as the recipe reads, only I used 10 egg whites, unmolded my ice cream cake into a baking sheet covered with parchment( I covered the bowl for a few minutes with a warm damp towel to loosen) I covered the whole thing with the meringue, then back to the freezer for several hours. Right before serving, I put about 1/2 c of grand marnier in a metal gravy boat, ignited it with my kitchen torch, and poured it , flaming, over the alaska.It was a show stopper! I let it burn until all the alcohol was burned off, and finishd browning the meringue with my torch.. It took 3 days to make, but it was for my husbands birthday, so definitely worth the wait.. Read More
(29)
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Rating: 4 stars
08/03/2006
I am actually rating the meringue portion of this recipe. I wanted to make an ice cream pie topped with meringue so I crushed a bunch of Oreos and patted them down into a glass pie plate with some butter and a little sugar. After baking that for a bit I placed it in the freezer to cool and then spooned in some yummy coffee ice cream. That went in the freezer again. Once it was nearly rock solid I whipped up 3 room-temperature egg whites with a handheld mixer on low in a large ceramic (never use plastic) bowl. I added 1/8 tsp cream of tartar and 1/2 cup sugar slowly as it mixed and increased the speed in increments. I grabbed the pie out of the freezer and spread the meringue on top making sure to meet all the edges. The peaks weren't extremely stiff but they held up when I swirled them around. I baked my concoction for about 6 minutes in the oven but unfortunately the ice cream melted quite a bit. Perhaps the cake serves as a buffer. Anyway I froze it all over again and it turned out lovely without weeping at all. Read More
(26)
Rating: 4 stars
03/13/2004
Try a brownie base- this was a family treat when I was a kid! Read More
(24)
Rating: 5 stars
12/23/2003
I've had this before and it was INCREDIBLE!! Read More
(23)