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Baked Alaska

This showstopping dessert has layers of crushed cookies and ice cream and is topped with toasted meringue. A store-bought pound cake makes this recipe even easier.

Serves 12
Ready in 50 mins
Prep time 45 mins
Cooking time 5 mins
566 calories per serving


> 1 (1.5 qt) tub vanilla ice cream, divided
> 1 (1.5 qt) tub chocolate ice cream, divided
> 2 tbsp vegetable oil
> 8 chocolate or vanilla sandwich cookies
> 1 (14 oz) bakery marble pound cake, sliced or 1 (14.1 oz) Taste of Inspirations® Sliced Pumpkin Loaf Cake
> 6 large egg whites, room temperature
> 1/8 tsp cream of tartar


Let the ice cream soften 10 min. Brush a 3-qt metal bowl with the oil and line with plastic wrap. Add the cookies to a resealable bag and crush into crumbs using a rolling pin.
Using all of the vanilla ice cream and three-fourths of the chocolate ice cream, make alternating layers of chocolate and vanilla ice cream in bowl. Return remaining chocolate ice cream to freezer. Cover bowl with plastic wrap and press down on ice cream to flatten. Remove plastic wrap and sprinkle crushed cookies on top. Again, cover with plastic wrap, pressing gently. Freeze 30 min., until set.
After 20 min., remove remaining chocolate ice cream from freezer to soften. Remove plastic wrap from Baked Alaska and spread remaining chocolate ice cream in even layer on top of the cookie layer. Cover chocolate ice cream with the cake slices, trimming as needed to form even layer. Cover with plastic wrap and freeze at least 3 hours or up to 2 days, until firm.
In a large bowl, using a hand mixer or stand mixer on medium-high speed, whip the egg whites and cream of tartar 2 min., until foamy. Increase speed to high, and gradually mix in the sugar 3–4 min., until stiff peaks form.
Remove plastic wrap from bottom of Baked Alaska. Invert onto a parchment-lined plate. Remove all plastic wrap from outside of Baked Alaska and cover completely with meringue. Swirl the meringue into decorative patterns with rubber spatula or back of spoon. Freeze at least 2 hours, until meringue is set.
To serve, preheat oven to 500°F. Transfer cake on parchment to a baking sheet. Bake cake 3–4 min., until meringue peaks are golden. Let cake soften to room temperature 5–10 min. before serving.


Before starting the Baked Alaska, be sure you have room in your freezer for the assembled dessert.

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