Baked Alaska with Pistachio, Strawberry, Vanilla Ice Cream, and Brownie Base Recipe

Introduction

Baked Alaska is a stunning dessert featuring layers of ice cream and brownie, all wrapped in a toasted meringue shell. This elegant treat is perfect for special occasions and impresses with its contrast of textures and flavors.

Ingredients

• Cooking spray
• 2 cups pistachio ice cream, slightly softened
• 6 cups strawberry ice cream, slightly softened
• 6 cups vanilla ice cream, slightly softened
• 1 box brownie mix, plus ingredients called for on box
• 2 large egg whites, room temperature
• 1/4 teaspoon cream of tartar
• 1 cup (200 g) granulated sugar

Instructions

1. Step 1: Spray a 3-quart bowl with cooking spray and line with plastic wrap. Spread the pistachio ice cream evenly in the bowl, then layer the strawberry ice cream on top, followed by the vanilla ice cream. Loosely cover with plastic wrap and freeze until firm, about 4 hours.
2. Step 2: Preheat the oven to 350ºF (175ºC). Grease an 8-inch round cake pan with cooking spray and line it with parchment paper. Prepare the brownie batter according to the package instructions and bake until a tester inserted in the center comes out clean, about 25 to 27 minutes. Let cool completely.
3. Step 3: Remove the ice cream dome from the freezer and place the cooled brownie on top, trimming to fit if necessary. Cover with plastic wrap and freeze for at least 1 hour or until ready to serve.
4. Step 4: In a large bowl, beat the egg whites and cream of tartar with a handheld mixer on medium-high speed until light and fluffy, about 2 minutes. Increase the speed to high and gradually add the sugar in a slow, steady stream. Continue beating until glossy peaks form, about 12 minutes.
5. Step 5: Unmold the ice cream dome onto a serving plate. Spread the meringue evenly over the entire dome using the back of a spoon, creating swirly peaks for texture.
6. Step 6: Use a kitchen torch to carefully toast the meringue until golden and slightly crisp. Serve immediately.

Tips & Variations

• Use a silicone spatula to spread ice cream layers smoothly without melting them too fast.
• Try different ice cream flavors or swap brownies for pound cake for a different texture.
• If you don’t have a kitchen torch, briefly place the meringue-topped dessert under a broiler, watching closely to avoid burning.
• Make sure egg whites are at room temperature for better volume when whipping meringue.

Storage

Store any leftover Baked Alaska covered tightly with plastic wrap in the freezer for up to 3 days. To reheat, if desired, briefly use a kitchen torch to re-toast the meringue before serving. Avoid freezing and thawing multiple times to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Baked Alaska ahead of time?

Yes, you can assemble the ice cream layers and brownie up to a day before serving and keep it frozen. Add the meringue and torch it just before serving for the best texture.

What can I use instead of a kitchen torch for toasting the meringue?

If you don’t have a torch, place the dessert under a preheated broiler for 1–2 minutes, watching very closely to avoid burning. Alternatively, a stovetop grill pan turned upside down over low heat can lightly brown the meringue.

Baked Alaska with Pistachio, Strawberry, Vanilla Ice Cream, and Brownie Base Recipe

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4.5 from 138 reviews

Baked Alaska is a show-stopping dessert featuring layers of pistachio, strawberry, and vanilla ice cream atop a rich brownie base, all enveloped in a fluffy, toasted meringue shell. This iconic treat balances cold ice cream with warm, caramelized meringue, making it perfect for special occasions and summer gatherings.

• Author: Clara
• Prep Time: 30 minutes
• Cook Time: 27 minutes
• Total Time: 6 hours 57 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Ice Cream Layers

• Cooking spray (for greasing bowl)
• 2 cups pistachio ice cream, slightly softened
• 6 cups strawberry ice cream, slightly softened
• 6 cups vanilla ice cream, slightly softened

Brownie Base

• 1 box brownie mix, plus ingredients called for on box (typically eggs, oil, water)
• Cooking spray (for greasing pan)
• Parchment paper (for lining pan)

Meringue

• 2 large egg whites, room temperature
• 1/4 teaspoon cream of tartar
• 1 cup (200 g) granulated sugar

Instructions

1. Prepare Ice Cream Layers: Spray a 3-quart bowl thoroughly with cooking spray and line it with plastic wrap. Spread the slightly softened pistachio ice cream evenly at the bottom of the bowl. Follow with an even layer of strawberry ice cream, then top with vanilla ice cream. Cover loosely with plastic wrap and freeze until firm, approximately 4 hours.
2. Bake Brownie Base: Preheat the oven to 350ºF (175ºC). Grease an 8-inch round cake pan with cooking spray and line it with parchment paper. Prepare the brownie batter as directed on the box instructions. Pour batter into the prepared pan and bake for 25 to 27 minutes, or until a toothpick inserted into the center comes out clean. Allow the brownie to cool completely.
3. Assemble Ice Cream and Brownie: Remove the ice cream dome from the freezer. Place the cooled brownie on top of the ice cream layers, trimming edges if necessary to fit the bowl’s size. Cover the assembled dessert with plastic wrap and freeze for at least 1 hour, or until ready to serve.
4. Make Meringue: In a large mixing bowl, use a hand mixer on medium-high speed to beat the room temperature egg whites and cream of tartar together until light and fluffy, about 2 minutes. Increase the speed to high and slowly add the granulated sugar in a steady stream. Continue beating until the meringue forms glossy, stiff peaks, approximately 12 minutes.
5. Coat with Meringue: Unmold the ice cream and brownie dome from the bowl. Immediately cover the entire surface with the prepared meringue, using the back of a spoon to create decorative swirly peaks across the surface.
6. Toast Meringue: Using a kitchen torch, carefully toast the meringue evenly until it is golden and caramelized on the surface, enhancing both flavor and presentation.

Notes

• Ensure ice cream is only slightly softened for easy spreading but not melted.
• Use a plastic wrap lining in the bowl to easily unmold the ice cream dome.
• Room temperature egg whites whip better for meringue volume.
• If you don’t have a kitchen torch, briefly place the dessert under a preheated broiler but watch carefully to avoid burning.
• This dessert is best served immediately after toasting the meringue.

Keywords: Baked Alaska, layered ice cream dessert, brownie base, toasted meringue, summer dessert, elegant dessert