Go Back

Easy Baked Alaska

Ice cream and toasted meringue, what's not to love. This recipe great for entertaining and so much easier to make than you think!
Course: Dessert
Keyword: Party Food


  • Large metal bowl
  • Vegetable oil
  • Olive oil
  • Plastic wrap
  • Rubber spatula
  • Stand mixer
  • Cake tray or other serving platter
  • Culinary torch (optional)


  • 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.