Looking for a show-stopping dessert? This baked Alaska recipe always gives the wow factor! It’s easy to make, and the results are always impressive. The best part? You can make it ahead of time, so all you have to do is pop it in the oven when you’re ready to serve!
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There’s nothing like a Christmas baked Alaska, but you can enjoy it any time of the year; it’s delicious on a hot summer’s day with the cooling ice cream.
Why you’ll love this tasty dessert recipe
- Baked Alaska is one of those desserts that instantly grabs your attention. It’s like a work of art on a plate.
- Imagine taking a spoonful and getting that warm, toasty meringue with the chilly ice cream underneath. It’s a sensation you’ll want to experience again and again.
- You can get as creative as you want with the ice cream flavors. From classic vanilla to exotic choices, Baked Alaska offers a flavor adventure.
- The contrast in textures is fantastic. You’ve got the crispiness of the meringue meeting the creamy, smooth ice cream. It’s dessert perfection.
- If you want to make a statement at a celebration, bring out a Baked Alaska. It’s like the dessert version of fireworks.
What is baked Alaska?
A baked Alaska dessert has a cake base, an ice cream filling, and a meringue casing.
Ice cream in the oven? Are we mad? Well, maybe a little bit mad but you really must try this exceptional dessert – you won’t regret it!
How to make baked Alaska with step-by-step instructions
Making our baked Alaska recipe is easy if you follow our simple instructions.
A full printable recipe, along with the measurements in both US customary and metric, is available in the recipe card below.
For the filling
Preheat your oven to 350°F/175°C.
Then, line your cake pan with parchment paper and spray it with cooking spray.
Using either a stand mixer fitted with a whisk attachment or a handheld electric mixer on medium speed, in a large bowl, combine half the sugar and egg yolks and whisk until it’s thick and pale yellow; this takes approximately 15 minutes.
Now, add vanilla extract and fold in the melted chocolate to combine.
In a separate mixing bowl, beat egg whites and kosher salt, on medium speed, until frothy, then add the remaining sugar and beat until stiff peaks form.
Next, fold the egg whites into the chocolate mixture and pour the batter into your prepared pan and bake until the cake has set, approximately 20 minutes.
Remove the cake from the oven and transfer it to a wire rack to cool completely.
Now, spray a metal bowl with cooking spray and then line it with plastic wrap, then add your ice cream to the lined bowl.
Pack the ice cream in tightly and then cover the surface with plastic wrap and place it in the freezer for a minimum of 2 hours until it’s very hard.
Remove the plastic wrap from the top of the ice cream and place your cooled cake on top of the ice cream, ensuring there are no gaps.
Cover with plastic wrap and return the ice cream cake to the freezer and freeze until it has frozen solid.
For the meringue
Using a stand mixer fitted with a whisk attachment or handheld electric mixer, add egg whites and cream of tartar to a bowl.
On medium speed, beat until it becomes frothy and has doubled in volume, then slowly add the granulated sugar.
Continue beating until glossy peaks form, approximately 6 minutes.
Preheat your oven to 500°F/260°C.
Now, remove the bowl from the freezer and, remove the plastic wrap from the bottom, flip the ice cream cake onto a parchment-lined baking sheet.
Then pipe or spread the meringue over the entire ice cream cake, swirling decoratively, so it touches the parchment paper.
If the ice cream starts to melt, place it in the freezer for 15/20 minutes.
Then place it in the oven until the meringue is golden brown, approximately 1 – 2 minutes.
Remove from the oven and serve immediately.
Want to avoid using the oven?
You can skip the oven stage, add the meringue, and then use a kitchen torch to brown the meringue!
Enjoy your baked Alaska!
Top tips: Baked Alaska speed hacks
Some people are put off by the amount of work that goes into making a baked Alaska; we have 3 top tips to help!
- Make the cake base and freeze the ice cream the night before.
- Substitute the homemade cake base for a store-bought pound cake; cut the slices to fit accordingly.
- Don’t wait for the oven to heat up; use a kitchen torch to brown the meringue.
When would you eat a dessert like this?
There’s no denying that a Baked Alaska is a special occasion dessert.
It’s perfect on any holiday table, Thanksgiving, especially a Christmas table; let’s face it, those meringue peaks look a little like snow peaks – right?
And these Fruity Pebbles meringue cookies are so cute too.
But you can make it at any time of the year, and it’s perfect for impressing guests when you’re hosting a dinner party.
And why not try another festive recipe? Marzipan cake from Baking for Happiness!
How does the ice cream not melt in a baked Alaska?
It’s all thanks to the meringue!
Meringue is a mixture of whipped egg whites and sugar that forms a stable foam (you should take a look at this great Italian meringue).
When baked, the meringue forms a crispy shell around the outside of the cake and ice cream, insulating it from the heat.
So now you know!
Ice cream flavors – you choose!
We’ve used mint chocolate chip ice cream in our Baked Alaska, but feel free to use your favorite ice cream.
Chocolate ice cream, vanilla ice cream, pistachio ice cream, choose whichever you prefer!
Why not try this protein ice cream recipe?
How do you store leftover baked Alaska?
Wrap the leftovers in plastic wrap and store them in the freezer for up to 2 months.
Recipe notes and expert tips
- Choose Quality Ingredients
Start with high-quality ice cream and cake. The better the base ingredients, the better the final dessert. - Cold Dessert, Hot Meringue
Ensure your ice cream is super cold and firm. It will help the meringue hold its shape and prevent melting during the brief baking process. - Smooth Cake Layer
Create a smooth and even layer of cake at the bottom of your dessert to provide a stable base for the ice cream. - Flavor Pairing
Consider complementary flavors when choosing your ice cream. Classic choices like vanilla or chocolate work well, but don’t be afraid to get creative. - Quick Assembly
Assemble the dessert quickly. Work efficiently to prevent the ice cream from melting while you’re building the layers. - Thick Meringue Layer
Make a generous layer of meringue. It provides insulation for the ice cream and creates that beautiful toasted shell. - Seal the Edges
Ensure the meringue completely covers the ice cream and cake, sealing all edges. This helps keep the cold in and the heat out. - Preheat the Oven
Make sure your oven is properly preheated. A hot oven ensures the meringue browns quickly without melting the ice cream. - Torching Technique
If you’re using a kitchen torch, hold it at an angle and move it around to evenly brown the meringue. Take your time for an even finish. - Serve Immediately
Baked Alaska is best enjoyed right after torching. Serve it immediately to capture the contrast between the warm meringue and the cold ice cream.
More dessert recipes for you to try at home
If you love our baked Alaska, then you should try these dessert recipes.
- Reese’s Peanut Butter Pie
- Creme brulee
- No bake Biscoff cheesecake
- Apple crumble
- Chocolate mousse
- Nutella pizza
We hope you enjoy making and eating our easy Baked Alaska and would love to hear how you got on with making it.
Please leave a comment below, or feel free to ask any questions you may have.
Easy Baked Alaska Recipe (So Easy)
Ingredients
For the filling
- Cooking spray
- 6 tbsp Sugar
- 3 large Eggs whites and yolks separated
- 1 tsp Vanilla extract
- 3 oz Bittersweet chocolate melted and cooled
- 1 pinch Salt
- 3 pints Ice cream any flavor
For the meringue
- 4 Egg whites
- ¼ tsp Cream of tartar
- 1 cup Superfine sugar
Instructions
For the filling
- Preheat your oven to 350°F/175°C
- Line your cake pan with parchment paper and spray it with cooking sprayCooking spray
- Using a stand mixer fitted with a whisk attachment or a handheld electric mixer on medium speed, combine half the sugar and egg yolks and whisk until it's thick and pale yellow, approximately 15 minutes. Add vanilla extract and then fold in the melted chocolate to combine6 tbsp Sugar, 3 large Eggs, 1 tsp Vanilla extract, 3 oz Bittersweet chocolate
- In a separate medium bowl, combine egg whites and salt and, on medium speed, whip until frothy, then add the remaining sugar and beat until it becomes stiff. Next, fold the egg whites into the chocolate mixture. Now, pour the batter into your prepared cake pan and bake until the cake has set, approximately 20 minutes. Then remove the cake from the oven and place it on a wire rack to cool3 large Eggs, 1 pinch Salt, 6 tbsp Sugar
- Spray your metal bowl with cooking spray and then line it with plastic wrap, then add your ice cream to the bowl. Pack the ice cream in tightly, then cover the surface with plastic wrap and place it in the freezer for a minimum of 2 hours, until it's very hardCooking spray, 3 pints Ice cream
- Remove the plastic wrap from the top of the ice cream and place your cake on top of the ice cream, ensuring there are no gaps. Cover with plastic wrap and return to the freezer and freeze until it has frozen solid
For the meringue
- Using a stand mixer fitted with a whip attachment or handheld electric mixer, add egg whites and cream of tartar to a bowl. On medium speed beat until it becomes frothy and has doubled in volume and then start to very slowly add the sugar. Then continue to beat until it becomes glossy and stiff, approximately 6 minutes4 Egg whites, ¼ tsp Cream of tartar, 1 cup Superfine sugar
- Now, remove the bowl from the freezer and remove the plastic wrap from the bottom, and flip the ice cream cake onto a parchment lined baking sheet. Then pipe or spread the meringue over the entire ice cream cake, swirling in a decorative fashion, so it touches the parchment paper. If the ice cream starts to melt, just place it in the freezer for 15/20 minutes. Then place it in the preheated oven until the meringue is golden brown, approximately 1 – 2 minutes. Remove from the oven and serve immediately
- Want to avoid using the oven? You can skip the oven stage, simply add the meringue, and then use a kitchen torch to brown the meringue! Enjoy your baked Alaska!
Notes
- Choose Quality Ingredients
Start with high-quality ice cream and cake. The better the base ingredients, the better the final dessert. - Cold Dessert, Hot Meringue
Ensure your ice cream is super cold and firm. It will help the meringue hold its shape and prevent melting during the brief baking process. - Smooth Cake Layer
Create a smooth and even layer of cake at the bottom of your dessert to provide a stable base for the ice cream. - Flavor Pairing
Consider complementary flavors when choosing your ice cream. Classic choices like vanilla or chocolate work well, but don’t be afraid to get creative. - Quick Assembly
Assemble the dessert quickly. Work efficiently to prevent the ice cream from melting while you’re building the layers. - Thick Meringue Layer
Make a generous layer of meringue. It provides insulation for the ice cream and creates that beautiful toasted shell. - Seal the Edges
Ensure the meringue completely covers the ice cream and cake, sealing all edges. This helps keep the cold in and the heat out. - Preheat the Oven
Make sure your oven is properly preheated. A hot oven ensures the meringue browns quickly without melting the ice cream. - Torching Technique
If you’re using a kitchen torch, hold it at an angle and move it around to evenly brown the meringue. Take your time for an even finish. - Serve Immediately
Baked Alaska is best enjoyed right after torching. Serve it immediately to capture the contrast between the warm meringue and the cold ice cream.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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Alex Bala says
What a creative dessert. I had never had this before, but I love it. Mint chocolate chip ice cream is so delicious and with that beautiful topping, how could you go wrong?1
Mandy from Splash of Taste says
We are so pleased you enjoyed it!
Sherry says
I have always wanted to make a baked Alaska but was very intimated to try it. Your tips helped a lot while I was making your dessert recipe and it turned out amazing!!
Mandy from Splash of Taste says
So pleased it turned out amazing for you – it’s a real centerpiece, isn’t it?
Elizabeth Swoish says
This turned out so wonderful! I used cookie dough ice cream because its my boyfriends favorite. He says he wants one every year for his birthday now. LOL
Jennifer says
Ha! Brilliant recipe! I treated the family to this and now they’re calling me Chef Wizard because of this recipe! It’s magical!
Sachi says
I’ve always wanted to try making baked Alaska, and your step by step instructions were super easy to follow. I got a lot of compliments for it when I served it at a dinner party. The mint really makes this dessert!
Devy says
Never thought of making baked Alaska would be this easy. My boys love it and already they requested more with different ice cream. Their favourite ice cream. Because I made it with a store-brand vanilla ice cream as I wasn’t sure if I could nail this recipe and I didn’t want to waste on more expensive ice cream. Haha…I can make it now thanks to your recipe and tips.