Easy Baked Alaska
A little more time on my hands lately…I’ve been wanting to test out a simple version of baked Alaska for a while. The name “baked Alaska” was supposedly coined at Antoine’s, a restaurant in New Orleans, in 1867 to honor the US acquisition of Alaska from the Russian Empire on March 10 that year. Traditionally it’s made with ice cream and cake and topped with meringue that is browned in the oven. I skip the cake part and use a culinary torch to brown the meringue. It’s really easy to make and will be devoured, guaranteed! All you need is a some ice cream, egg whites, sugar and cream of tartar – culinary torch optional.
Easy Baked Alaska
- 1 pint vanilla ice cream slightly softened
- 1 pint chocolate ice cream slightly softened
- 1 pint cookies and cream ice cream slightly softened
- 1 cup chocolate chips optional
- 1 cup egg whites room temperature
- 1/2 tsp cream of tartar
- 1 cup white sugar
- Coat metal bowl with a thin layer of oil. Line bowl with plastic wrap. Scoop vanilla ice cream onto plastic wrap and press down and smooth out with a runner spatula. Repeat with chocolate ice cream, then cookies and cream ice cream. Sprinkle chocolate chips over top and press lightly into ice cream. Place bowl in freezer for one hour or until ice cream hardens up.
- Preheat oven to 500° (skip this part if using culinary torch to toast the meringue).
- Using your mixer, whip the egg whites and cream of tartar until foamy (a couple of minutes or so). Slowly beat in the sugar until stiff peaks form and egg whites look glossy.
- Take bowl of ice cream out of the freezer and invert in on your serving platter. Remove the plastic wrap and spoon meringue onto ice cream, completely covering it. Using the back of a teaspoon to create swirls in the meringue.
- Place cake in oven and bake for 3-5 minutes until the meringue peaks are golden or use a culinary torch to toast the meringue. Slice and serve immediately.