Easy Baked Alaska
User Reviews
5
Easy Baked Alaska
Description
This recipe starts by scooping softened neapolitan ice cream into a plastic-lined bowl and pressing it flat. Pound cake slices are arranged on top as a base layer to provide structure and a cake element. After freezing solid to meld the layers, the dessert is covered in meringue made from beaten egg whites, cream of tartar, and sugar, whipped to stiff peaks.
The meringue acts as an insulating barrier that prevents the ice cream from melting quickly when the dessert is placed in a very hot oven. It can be shaped decoratively with peaks before final freezing. Baking or torching browns the meringue to add flavor and texture contrast, creating a lightly crisp exterior while keeping the ice cream inside frozen.
The dessert is colorful thanks to the mixed ice cream, and the pound cake adds a moist base. Serving immediately after baking or torching gives the best experience combining warm meringue rind and cold creamy interior. This classic treat requires careful timing and preparation.
Ensuring even layering of ice cream and using a kitchen torch for browning meringue help achieve the best visual and textural results.
Ingredients
- 8 cups neapolitan ice cream slightly softened
- 1 pound cake sliced 1" thick
- 6 egg room temperature, white
- ¼ teaspoon cream of tartar
- ¾ cup granulated sugar
Instructions
- Line a 3 qt bowl with plastic wrap. Scoop the slightly softened neapolitan ice cream into the bowl, mixing the colors as you go. Press down firmly to ensure there are no gaps or air bubbles.
- Top the ice cream in the bowl with 1-inch thick pound cake slices, trimming them as needed to create a snug fit. Gently press the cake into the soft ice cream. Cover securely and freeze for at least 3 hours or up to 3 months if preparing ahead.
- In a large mixing bowl, beat the egg whites and cream of tartar on high speed until foamy, roughly 3 minutes. Gradually add sugar, continuing to beat until stiff peaks form.
- Remove frozen ice cream from the freezer and use the plastic wrap to lift it from the bowl. Inver the cake onto a baking sheet and spread the meringue over the ice cream. Use the back of a spoon to dab the meringue and create little peaks.
- Place uncovered in the freezer for at least 1 hour or up to 24 hours.
- Preheat the oven to 500°F and place the dessert in the oven for 3 to 5 minutes or until the meringue is lightly golden brown.
- Allow the Baked Alaska to rest for 5 minutes, then slice and enjoy.
Notes
- Distribute the different ice cream flavors evenly when layering for a more colorful slice.
- Apply meringue evenly to fully insulate the ice cream during baking.
- Use a kitchen torch after baking to brown the meringue quickly without melting the ice cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 562 kcal
% Daily Value*
| Calories | 562 | 28% |
| Carbohydrates | 91g | 30% |
| Protein | 13g | 26% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 58mg | 19% |
| Sodium | 144mg | 6% |
| Potassium | 371mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 47g | 94% |
| Vitamin A | 555IU | 11% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 179mg | 18% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
