Easy Baked Alaska
Layered with two kinds of ice cream and topped with an impossibly golden meringue topping, Baked Alaska is an impressive dessert to serve to your family (invite guests for this one!). Here’s the secret: it’s really easy to make. The key? Be patient and have lots of freezer space. Lots.
So keep it cool for Valentine’s Day with this dessert.
Keep it fun: Around our house we have a bit of a competition when it comes to eating our slices of Baked Alaska. We serve them upright–no sideways slices. You try to see how small you can get your piece before it falls over.
1 store-bought graham cracker pie crust
2 containers ice cream (1.5 quarts or half gallons; I like a layer of chocolate and some kind of vanilla/caramel combo)
1/8 tsp. cream of tartar
2 Tbsp. powdered sugar
1 cup sugar
1/2 tsp. pink food coloring (optional)
1 cup semi-sweet chocolate chips
1/3 cup heavy cream
- Soften one container ice cream until just spreadable. Scoop onto the graham cracker pie shell trying to keep it in a dome shape. Freeze until hard. (Now’s the time to leave out the other ice cream container to soften.)
- Top the first layer of ice cream with the second just softened ice cream, keeping the dome shape. Freeze until hard.
- In a large mixing bowl, separate the eggs adding the whites into the bowl and discarding the yolks. With a blender whip the egg whites until they become frothy.
- Add the cream of tartar, food coloring, and powdered sugar into the egg whites, then gradually add in the sugar and continue to beat until stiff. (The mixture should form peaks when you dip a spoon into it and then pull it out.)
- Preheat the oven to 425 degrees F and get everything ready. Clear out the freezer since you’re going to need to put your Baked Alaska inside in a hurry.
- Take the ice cream base out of the freezer and place it on a baking sheet. Quickly put the meringue all over the ice cream trying to cover it completely to the graham crackers edges. Have fun with it–create swirl shapes and peaks.
- Put the cake into the oven for 3 minutes. Watch carefully and remove as soon the the meringue peaks begin to cook.
- Stash in the freezer right away.
- Freeze overnight before serving.
- Make the sauce by melting together the chips and the heavy cream in a glass dish in the microwave. Allow to cool.
- Let the Baked Alaska sit out the freezer for 10 minutes before cutting. Run the knife under hot water before trying to cut each piece.