Fans of cake & ice cream are sure to love this iconic dessert. My yummy version features layers of moist cake, crunchy pistachio ice cream and tart cherry ice cream. They are covered with a heavenly mound of meringue lightly toasted in the oven. This recipe takes a little time, but is worth every bite! Smart Recipes, American Recipes, Dairy,Eggs Recipes, Recipes Dairy,Eggs American Baked Alaska Baked Alaska Recipe | CHEFBear.net PT2H50M Serves 8 6 Tablespoons Granulated Sugar 1 Teaspoon Pure Vanilla Extract 3 Large Egg Whites 1 1/2 Pints Pistachio Ice Cream 3 Large Egg Yolks 3 Ounces Bittersweet Chocolate 1/8 Teaspoon Salt 1 1/2 Pints Cherry Ice Cream Preheat oven to 350 degrees. Line an 8-inch round cake pan with parchment paper and add a light coating of cooking spray. Set aside. In a stand mixer on medium speed, whisk 3 tablespoons sugar and egg yolk until thick & foamy, about 15 minutes. Add vanilla and use a spatula to fold in chocolate until combined. In another bowl in the stand mixer, whip egg whites and 1/8 teaspoon salt until foamy. Add remaining sugar and beat until stiff peaks form. Use a spatula to gently fold egg whites into the chocolate mixture. Pour batter into prepared cake pan and bake until a toothpick inserted in the center comes out clean, about 20 minutes. Remove from oven and place on a wire rack to cool. Coat inside of a 5-cup metal bowl with cooking spray and line with plastic wrap. Add a layer of pistachio ice cream, then a layer of cherry and top with another layer of pistachio. Pack firmly, cover with plastic wrap and freeze until ice cream is solid, at least 2 hours or a day ahead. Line a sheet pan with parchment paper and arrange the cake in the center. Invert ice cream bowl on top of the cake. Cover ice cream cake with plastic wrap and place in the freezer. Stuff meringue into a pastry bag fitted with a #5 star tip. Pipe meringue attractively over entire ice cream cake and return to the freezer for 15 minutes. Place in the oven and bake until meringue tips just turn golden brown, about 1-2 minutes. Remove from the oven and serve.

Baked Alaska

Baked Alaska Recipe


Fans of cake & ice cream are sure to love this iconic dessert. My yummy version features layers of moist cake, crunchy pistachio ice cream and tart cherry ice cream. They are covered with a heavenly mound of meringue lightly toasted in the oven. This recipe takes a little time, but is worth every bite!

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Recipe Information

Flavor Profile

American

Protein

Dairy,Eggs

Category

Desserts

Serves

8

Total Time

2 Hours 50 Minutes

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Ingredients

      • 6 Tablespoons Granulated Sugar
      • 1 Teaspoon Pure Vanilla Extract
      • 3 Large Egg Whites (Room Temperature)
      • 1 1/2 Pints Pistachio Ice Cream (Softened Slightly)
      • 3 Large Egg Yolks
      • 3 Ounces Bittersweet Chocolate (Melted & Cooled)
      • 1/8 Teaspoon Salt
      • 1 1/2 Pints Cherry Ice Cream (Softened Slightly)

Directions

  1. Preheat oven to 350 degrees. Line an 8-inch round cake pan with parchment paper and add a light coating of cooking spray. Set aside.
  2. In a stand mixer on medium speed, whisk 3 tablespoons sugar and egg yolk until thick & foamy, about 15 minutes. Add vanilla and use a spatula to fold in chocolate until combined.
  3. In another bowl in the stand mixer, whip egg whites and 1/8 teaspoon salt until foamy. Add remaining sugar and beat until stiff peaks form. Use a spatula to gently fold egg whites into the chocolate mixture.
  4. Pour batter into prepared cake pan and bake until a toothpick inserted in the center comes out clean, about 20 minutes. Remove from oven and place on a wire rack to cool.
  5. Coat inside of a 5-cup metal bowl with cooking spray and line with plastic wrap. Add a layer of pistachio ice cream, then a layer of cherry and top with another layer of pistachio. Pack firmly, cover with plastic wrap and freeze until ice cream is solid, at least 2 hours or a day ahead.
  6. Line a sheet pan with parchment paper and arrange the cake in the center. Invert ice cream bowl on top of the cake. Cover ice cream cake with plastic wrap and place in the freezer.
  7. Stuff meringue into a pastry bag fitted with a #5 star tip. Pipe meringue attractively over entire ice cream cake and return to the freezer for 15 minutes. Place in the oven and bake until meringue tips just turn golden brown, about 1-2 minutes. Remove from the oven and serve.



Nutrition & Cost Facts

Calories

126 kcal

Carbs

15 g

Fat

5 g

Protein

2 g

Cost Per Serving

$0.45

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About

astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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