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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/baked-alaska-with-pistachio-strawberry-vanilla-ice-cream-and-brownie-base-recipe/