An impressive baked Alaska is so much easier to make than you may think! Cake and ice cream is covered in a meringue for one delicious dessert.
Easy Baked Alaska recipe
If you’ve enjoyed a baked Alaska, but have shied away from making one, now is your time!
This classic frozen dessert is made of layers of pound cake, ice cream and meringue for one showstopper of a center piece. It’s perfect for summer and you are sure to impress with this!
Be sure to check out my Lemon Bundt Cake and White Chocolate Coconut Cake too!
Why You’ll Love this Homemade Baked Alaska Recipe:
- Make ahead: You can easily make the majority of this cake ahead of time, so it’s great if you are planning to impress!
- Easy to make your own: Just use your favorite pound cake and ice cream flavors to suit your tastes.
- Quick and easy: Although you do need to allow time for things to set, the actually making of this dessert is pretty straightforward.
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How to Make Baked Alaska at Home
Be sure to see the recipe card below for full ingredients & instructions!
- Scoop the ice cream into a prepared bowl.
- Smooth the top and freeze.
- Place slices of the pound cake on top and freeze til firm.
- Beat together the ingredients for the meringue to form stiff peaks.
- Cover the ice cream with the meringue
- Broil to brown and serve.
The meringue covering the ice cream acts as an insulator, protecting it from the heat. Just be sure that you allow it enough time to properly set in the freezer and serve it as soon as you’ve browned it.
Baked Alaska needs to be served as soon as you’ve browned it. But, 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.
Unless you are serving a big crowd, the chances are that you will have leftovers. Just wrap slices securely in plastic wrap and keep them frozen.
Recipe Tips and Tricks
- You can use whatever flavored ice creams and pound cake you like in this recipe.
- 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.
This classic baked Alaska makes for a wonderful dessert. It’s so impressive to serve, but in reality it’s super simple!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Easy Baked Alaska Recipe
Ingredients
- 48 ounces ice cream 900 grams, softened (3 pints; see note)
- 1 loaf pound cake 1814 grams
- 6 large egg whites 210 grams, room temperature
- ⅛ teaspoon cream of tartar
- 1 cup granulated sugar 100 grams
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.
Notes
- Ice Cream: vanilla, chocolate, strawberry are a classic combo, but you can choose your favorite flavors.
- You can use whatever flavored pound cake you like in this recipe, too.
- 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.
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