Best Baked Alaska – Easy Recipe

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!

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.

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