Baked Alaska

Updated Feb. 8, 2024

Prep & Cooking Details

• Total Time: ~7 hours 20 minutes (includes 6+ hours freezing)

• Prep Time: 5 minutes

• Cook Time: 1 hour 15 minutes (plus 6+ hours freezing)

Ingredients

• 1 (1.5 quart/4.5 cup) carton chocolate ice cream (or 3 pints)

• 1 (1.5 quart/4.5 cup) carton cherry or strawberry ice cream (or 3 pints)

• 1 (12-ounce/340g) loaf pound cake (store-bought or homemade), cut into ½-inch-thick slices

• 6 large egg whites (room temperature)

• ⅛ teaspoon cream of tartar

• ¼ teaspoon vanilla extract

• Pinch of kosher salt (e.g., Diamond Crystal)

• 1 cup (200g) granulated sugar (for meringue; note: For finer meringue, use caster sugar or pulse granulated sugar in a blender first [user tip])

Step-by-Step Preparation

1. Freeze the Ice Cream Base

Line a 9-inch (3-quart) mixing bowl with plastic wrap, leaving 2–3 inches of overhang. Let chocolate ice cream soften at room temperature for 15 minutes (slightly malleable, not melted). Spoon into the bowl, spread evenly with a spatula, and press gently to compact (ensures density). Freeze for at least 1 hour (until firm to the touch).

2. Add Ice Cream & Cake Layers

Remove cherry/strawberry ice cream from freezer, soften 15 minutes. Spoon over the chocolate layer, spreading to an even ½-inch layer (leave ½-inch gap at bowl top). Arrange pound cake slices to cover the ice cream (cutting to fit). Fold overhanging plastic wrap tightly over the cake, seal, and freeze 3–72 hours (3–24 hours optimal).

3. Make the Meringue

3+ hours before serving, prepare meringue: In a mixer bowl, combine egg whites + cream of tartar. Beat on medium-high speed until frothy and doubled (1 minute). Add vanilla/salt, then gradually pour sugar while mixing. Increase speed to high, beat until stiff, glossy peaks form (meringue holds shape). Use a stand mixer for foolproof results.

4. Release & Invert the Ice Cream Cake

Line a sheet pan with parchment. Fill a large bowl with warm water (40–50°C/105–110°F). Submerge the ice cream bowl in water for 15 seconds (loosens plastic). Invert onto the sheet pan, remove plastic, and discard.

5. Apply Meringue

Pipe or spread meringue over the cake, covering sides and top completely (create spiky peaks). Freeze uncovered for 2+ hours (meringue firm to touch).

6. Bake & Serve

Preheat oven to 450°F (230°C). Bake 3–5 minutes (until meringue is lightly browned). Alternative: Use a kitchen blowtorch for even browning. Transfer to a platter, let sit 5–10 minutes, then slice with a sharp, wet knife (wipe blade between cuts).

Pro Tips

• Caster Sugar Hack: Pulse granulated sugar in a blender for 10 seconds to mimic caster sugar (finer, smoother meringue).

• Storage: Consume baked Alaska within 2 hours at room temp; freeze unbaked meringue for up to 24 hours.

User Insights

• “Bombe Alaska in a 1960s restaurant inspired my career—still the ‘showstopper’ dessert I make for guests!”

• “KitchenAid mixer = meringue success. Avoid overmixing; aim for stiff peaks!”

Serve immediately for the perfect, icy-crunchy, meringue-topped delight!