Baked Alaska
Recipe credit: Kristen Tagliaferri (@krismariebakes IG)
Recipe - The Fairway Market Corporate
Baked Alaska
Prep Time15 Minutes
0Cook Time180 Minutes
Ingredients
1 container Bowl & Basket Fully Loaded Chocolate Fudge Brownie Ice Cream
1 container Bowl & Basket Fully Loaded Moose Tracks Ice Cream
1 container Bowl & Basket Fully Loaded Chocolate Peanut Butter Cup Ice Cream
1 box of Vanilla Cake Mix of choice (and required ingredients)
6 Egg Whites at room temp
1 cup Granulated Sugar
1/4 teaspoon Cream of Tartar
Directions
- Find a bowl and cake pan that are just about the same size (a 7" cake pan was used here).
- Line the bowl with plastic wrap (make sure to wrap really well).
- Let your ice cream soften a little so it's easy to scoop and layer into your bowl.
- Layer each ice cream flavor individually (order and thickness are your preference) then cover the top with plastic wrap.
- Freeze for about 2 hours or until completely frozen.
- Bake 1 layer of cake according to package instructions; let cool completely. TIP: You can also buy a pound cake from the store and cut it up to fit the diameter of the bowl.
- Make the meringue: Combine egg whites and cream of tartar. Whip with whisk attachment or hand mixer until frothy and doubled in volume. Very slowly add in sugar while whipping. Continue to whip until super stiff peaks, about 6 minutes.
- Remove ice cream bowl from freezer, remove plastic wrap and place on top of cake, trimming to fit if needed.
- Cover with a thick layer of meringue (work quickly before the ice cream melts too much). Once it's completely covered, the ice cream won't melt since the meringue insulates it. The back of a spoon can be used to make swirly peaks.
- Using a kitchen torch, toast the meringue. If you don't have a torch, you can bake it at 500F for about 3-5 minutes.
15 minutes
Prep Time
180 minutes
Cook Time
0
Servings
Shop Ingredients
Makes 0 servings
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Duncan Hines Signature Perfectly Moist French Vanilla Cake Mix, 15.25 oz
On Sale! Limit 4
$2.50 was $3.49$0.16/oz
Bowl & Basket Fresh White Eggs, Large, 6 count, 12 oz
$2.99$0.50 each
Bowl & Basket Granulated Sugar, 4 lb
$4.99$1.25/lb
Not Available
Directions
- Find a bowl and cake pan that are just about the same size (a 7" cake pan was used here).
- Line the bowl with plastic wrap (make sure to wrap really well).
- Let your ice cream soften a little so it's easy to scoop and layer into your bowl.
- Layer each ice cream flavor individually (order and thickness are your preference) then cover the top with plastic wrap.
- Freeze for about 2 hours or until completely frozen.
- Bake 1 layer of cake according to package instructions; let cool completely. TIP: You can also buy a pound cake from the store and cut it up to fit the diameter of the bowl.
- Make the meringue: Combine egg whites and cream of tartar. Whip with whisk attachment or hand mixer until frothy and doubled in volume. Very slowly add in sugar while whipping. Continue to whip until super stiff peaks, about 6 minutes.
- Remove ice cream bowl from freezer, remove plastic wrap and place on top of cake, trimming to fit if needed.
- Cover with a thick layer of meringue (work quickly before the ice cream melts too much). Once it's completely covered, the ice cream won't melt since the meringue insulates it. The back of a spoon can be used to make swirly peaks.
- Using a kitchen torch, toast the meringue. If you don't have a torch, you can bake it at 500F for about 3-5 minutes.