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Baked Alaska

It’s a miracle—frozen ice cream inside an igloo of browned meringue. If you have a kitchen blow torch (sometimes called a crème brulée torch), this is the time to use it. It’s important that the ice cream is frozen rock solid before browning the meringue.

Serves 8
Ready in 105 mins
Prep time 90 mins
Cooking time 15 mins
981 calories per serving


> 1 (1.5 quart) chocolate ice cream
> 1 (1.5 quart) vanilla ice cream
> 1 1/3 cups sugar
> 5 eggs
> 1/2 cup confectioners' sugar
> 2 cups strawberries, halved
> 1 cup blueberries


Transfer the containers of chocolate and vanilla ice cream to a cutting board and cut each with a knife dipped into hot water lengthwise into 3 equal strips. Dip knife frequently for the cleanest cuts. Place 2 strips of vanilla ice cream on a parchment-lined ovenproof dish, and a strip of chocolate between them. Press firmly together. On top, place two strips of chocolate ice cream with a strip of vanilla between them. Press together and place in freezer until the ice cream has hardened, at least 1 hour.
While ice cream is setting, place the sugar and ⅓ cup water in a saucepan and bring to a boil. Do not stir. Wait until the sugar dissolves into a clear syrup. Boil the syrup over medium heat until it reaches 250°F on a candy or instant read thermometer.
Meanwhile, separate the eggs, reserving the yolks for another recipe. In a clean, dry bowl, beat the egg whites until stiff, about 2 min. Add the confectioners sugar and beat until mixture forms stiff peaks.
Carefully pour the hot syrup into the egg whites in a thin stream, mixing as you do so. Continue mixing until the meringue has cooled, 6-7 min. Place in the refrigerator. Preheat the oven broiler to its highest setting and place an oven rack in the middle of the oven.
Once the ice cream has thoroughly hardened, quickly spread ¾ of the meringue over the ice cream cake in an even layer. Put the rest of the meringue into a piping bag fitted with a decorative tip and decorate the cake with rosettes of meringue. Place under the broiler until the meringue is lightly browned, 1-2 min. Watch closely to prevent burning. (Or use a kitchen torch to brown the meringue.) Garnish the cake with strawberries and blueberries and serve immediately.


You can prepare the meringue a day in advance. Store covered in the refrigerator.

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