I’ve always been super intimidated by baked Alaska, but it turns out it’s deceptively simple to make. I layered store-bought pound cake, three flavors of ice cream, and a simple meringue to create this impressive dessert. The assembly took just minutes, and then all I had to do was wait for everything to freeze before topping and torching (or broiling in the oven!). I still can’t believe how simple this recipe is!
Baked Alaska Recipe
I kept this baked Alaska recipe simple with store-bought pound cake and ice cream. For my dessert, I opted to use vanilla, chocolate, and mint chocolate chip ice cream, but any flavors will work well. The meringue was actually so simple to make, and it looks so pretty all toasted up on top.
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How to Store
Store leftover baked Alaska tightly wrapped in plastic wrap in the freezer for up to 3 days.
Tips for Success
- If you’re looking for a homemade pound cake recipe, try my brown butter bundt cake!
- Be sure to freeze the baked Alaska thoroughly or the ice cream will start to melt through the cake at the bottom.
- Keep your eye on it when you place it under the broiler, the meringue will brown quickly.
- You can make the whole thing ahead of time, keep it in the freezer, then brown the meringue right before serving. Don’t cover the meringue with anything. You can make it 3 days ahead.
Baked Alaska Recipe
Ingredients
- 48 ounces ice cream softened (3 pints) – I used chocolate, vanilla, and mint chocolate chip
- 1 loaf pound cake
- 6 large egg whites room temperature
- ⅛ teaspoon cream of tartar
- 1 cup granulated sugar
Equipment
- Kitchen Scale (optional)
- Hand Mixer
- Baking Sheet
- Kitchen Torch (optional)
Instructions
- Spray the inside of a 3-quart glass or metal mixing bowl with cooking oil. Line the bowl with plastic wrap, leaving some overhang, then fill the bowl with scoops of the ice cream, alternating scoop sizes. Smooth the top of the ice cream with a rubber spatula, then press a piece of plastic wrap to top of the ice cream. Freeze until completely firm, 1-2 hours.48 ounces ice cream
- Remove the plastic wrap from the top of the frozen ice cream. Cut the pound cake into ½-inch-thick slices. Arrange the slices over the ice cream, completely covering it and trimming as needed. Cover with plastic wrap and freeze until firm, at least 2 hours.1 loaf pound cake
- When ready to serve, line a baking sheet with parchment. Set aside.
- Place the egg whites and cream of tartar in a large mixing bowl. Use a hand mixer to whip on medium-high speed until foamy, about 2 minutes. Gradually beat in the sugar on high speed until the whites are glossy and form stiff peaks.6 large egg whites, ⅛ teaspoon cream of tartar, 1 cup granulated sugar
- Remove the top layer of plastic wrap from the cake, then invert it onto the prepared baking sheet and discard the plastic wrap.
- Cover the ice cream completely with a thick layer of the meringue, using a spoon or spatula to form decorative swirls and peaks.
- Broil on high just until the meringue begins to brown, about 3-4 minutes. You can also toast the meringue with a kitchen torch so the peaks are lightly browned. Transfer the cake to a serving plate, slice, and serve immediately.
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