4.7 from 74 votes
Easy Baked Alaska Recipe
This Easy Baked Alaska features layered soft ice cream scoops covered by a pound cake topping and finished with a thick, glossy meringue baked until golden. The assembly involves freezing the ice cream and pound cake to stabilize before applying the meringue, which forms a light, crisp exterior protecting the frozen center. Suitable as an impressive dessert combining cold, creamy ice cream and warm golden meringue.
Prep Time
15 mins
Additional Time
3 hrs
Total Time
3 hrs 15 mins
Servings:
10
people
Calories:
368 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 48 ounces Ice cream softened (3 pints; see note)
- 1 loaf pound cake
- 6 egg room temperature, large, whites
- ⅛ teaspoon cream of tartar
- 1 cup granulated sugar
Instructions
- Spray the inside of a 3-quart glass or metal mixing bowl with cooking oil. Line the bowl with plastic wrap, leaving some overhang, then fill the bowl with scoops of the ice cream, alternating scoop sizes. Smooth the top of the ice cream with a rubber spatula, then press a piece of plastic wrap to top of the ice cream. Freeze until completely firm, 1-2 hours.
- Remove the plastic wrap from the top of the frozen ice cream. Cut the pound cake into ½-inch-thick slices. Arrange the slices over the ice cream, completely covering it and trimming as needed. Cover with plastic wrap and freeze until firm, at least 2 hours.
- When ready to serve, line a baking sheet with parchment. Set aside.
- Place the egg whites and cream of tartar in a large mixing bowl. Use a hand mixer to whip on medium-high speed until foamy, about 2 minutes. Gradually beat in the sugar on high speed until the whites are glossy and form stiff peaks.
- Remove the top layer of plastic wrap from the cake, then invert it onto the prepared baking sheet and discard the plastic wrap.
- Cover the ice cream completely with a thick layer of the meringue, using a spoon or spatula to form decorative swirls and peaks.
- Broil on high just until the meringue begins to brown, about 3-4 minutes. You can also toast the meringue with a kitchen torch so the peaks are lightly browned. Transfer the cake to a serving plate, slice, and serve immediately.
Cup of Yum
Notes
- Choose classic or favorite ice cream flavors; vanilla, chocolate, and strawberry are traditional.
- Any flavored pound cake can be used; it acts as insulation between ice cream and meringue.
- Freeze the assembled ice cream and cake well to prevent melting during meringue application and baking.
- Watch the meringue closely under the broiler to avoid burning; it browns rapidly.
- Leftover baked Alaska can be frozen tightly wrapped for up to 2 days.
Nutrition Information
Serving
1slice
Calories
368kcal
(18%)
Carbohydrates
52g
(17%)
Protein
7g
(14%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Cholesterol
60mg
(20%)
Sodium
140mg
(6%)
Potassium
307mg
(7%)
Fiber
1g
(4%)
Sugar
49g
(98%)
Vitamin A
573IU
(11%)
Vitamin C
1mg
(1%)
Calcium
176mg
(18%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10 people
Amount Per Serving
Calories 368
% Daily Value*
| Serving | 1slice | |
| Calories | 368kcal | 18% |
| Carbohydrates | 52g | 17% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 60mg | 20% |
| Sodium | 140mg | 6% |
| Potassium | 307mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 49g | 98% |
| Vitamin A | 573IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 176mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.