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–+ servings

Holiday Baked Alaska

Holiday Baked Alaska is an old-school, total show-stopping dessert! It features layers of ice cream on top of a delicious brownie base that's topped with toasted meringue. Absolutely heavenly!
5 from 1 vote
Print Recipe
Course: Dessert
Cuisine: American
Servings: 16
Author: Catherine McCord
Prep Time 1 hour
Cook Time 50 minutes
Freezing Time: 8 hours
Total Time 9 hours 50 minutes

Equipment

  • kitchen blow torch
  • 4 quart bowl
  • 9 inch cake pan
  • mixing bowls

Ingredients  

Ice Cream Dome:

  • 1 pint peppermint ice cream, softened
  • 1.5 quarts mint chocolate chip ice cream, softened
  • 1.5 quarts vanilla ice cream, softened

Brownie Base:

Meringue Topping:

Instructions 

For the Ice Cream Dome:

  • Line a 4 quart metal bowl with plastic wrap. The bowl should have a 9 inch diameter to match the brownie cake pan in later steps. You will be layering each ice cream flavor. First, scoop out the softened peppermint ice cream and smooth into a flat surface. Freeze for at least 30 minutes. Repeat with mint chocolate chip ice cream and then vanilla ice cream, freezing after each layer is added to ensure the layers don't bleed into one another.
  • Cover the bowl with plastic wrap and freeze for 8 hours minimum or overnight. You'll want to freeze until th ice cream dome is very solid.

For the Brownie Base:

  • Preheat oven to 350°F.
  • Grease a 9 inch cake pan, line the bottom of the pan with parchment and grease again.
  • Place butter and chocolate in a glass bowl over a pot of hot water (or a double boiler) and stir the butter and chocolate until melted. This can also be done in a microwave for 1 minute stirring every 30 seconds so that chocolate doesn't burn.
  • In a separate bowl, whisk the eggs, sugar and vanilla until combined.
  • In another bowl, whisk the flour, baking powder and salt until combined.
  • Add the cooled chocolate mixture to the eggs and whisk to combine.
  • Add the flour to the chocolate mixture and whisk to combine.
  • Pour the brownie mixture into the cake pan and bake for 50 mins-1 hour. Allow to cool completely before continuing to next step.

Build the Baked Alaska:

  • When the brownie cake is completely cool, turn it out onto a large flat, ovenproof plate, about 12 inches in diameter.
  • Unmold the ice cream dome on top of the brownie layer and remove the plastic. Place back in the freezer while you make the meringue.

For the Meringue:

  • Whip the room temperature egg whites and cream of tartar for 2 minutes on medium high speed.
  • Increase the speed to high and add the sugar in a slow stream until stiff (but not dry) peaks form, about 4 minutes.
  • Remove the ice cream cake from the freezer. Cover the ice cream dome with the meringue covering completely and make swirly peaks with a spoon all over.
  • Freeze for at least 3 hours or up to 2 days.

Toast the Meringue:

  • Carefully light a kitchen torch or small blow torch. Use the torch to toast the meringue. Keep the torch moving to prevent overheating one particular spot and burning the meringue.
  • Alternately, if you don't have a blow torch, you can turn on your broiler, place the baked Alaska on the lowest rack and broil until golden.
  • Slice and serve.

Notes

Freeze Between Ice Cream Layering: If you put the bowl of ice cream in the freezer between each ice cream layer you can ensure the layers won't bleed into each other. You'll end up with a perfectly layered inside to reveal when you cut into the dessert!
Prep Ahead for Convenience: If covered properly, you can leave the layered ice cream bowl and the brownie base in the freezer for days (even a week) until you're ready to start assembling the baked Alaska. So while this dessert takes time, you can do it over the course of a week or two if you want! You can also freeze the completed dessert and toast the meringue right before serving for another time saving option.
Customize The Flavors: This recipe calls for ice cream flavors that remind me of the holidays, but feel free to experiment with other complimentary ice flavors that you love and that suit your taste preferences!
Work Quickly: Anytime the ice cream is out of the freezer, it will want to start to melt. The meringue will act as an insulation for the ice cream to a certain point, but work swiftly when assembling to maintain the cold temperature. Have all of your components ready and work with purpose. And when in doubt, put it back in the freezer!
Torch and Broil Gently: Think of toasting the meringue like you're roasting a marshmallow over a campfire. Keep a close eye on it to prevent burning and rotate the dessert for even browning.
When Serving: Wetting your knife in hot water in between cuts makes the dessert easier to cut, especially if it's been in the freezer for a long time.

Nutrition

Calories: 821kcal | Carbohydrates: 107g | Protein: 12g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 150mg | Sodium: 389mg | Potassium: 596mg | Fiber: 3g | Sugar: 84g | Vitamin A: 1258IU | Vitamin C: 3mg | Calcium: 282mg | Iron: 3mg
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