Baked Alaska – A very old-fashioned dessert. Cold ice cream on top of pound cake, covered with warm meringue.
This is a real oldie, but goodie. Baked Alaska. I remember my Mama making this for us when we were children and also to serve at dinner parties. I thought it was the most elegant dessert I’d ever heard of and my Mama was the most elegant mama I knew because she knew how to make it.
Actually, it is pretty cool to take a dessert with a nice warm meringue out of the oven, slice into it and find that cold ice cream in the middle. I still love it.
The Baked Alaskas you see in my photos are meant for two people to share. If you want to do individual ones, just use one slice of cake and half a “slice” of ice cream. You’ll see what I mean as we go along.
Also, of course, you can put your own spin on this and use other combinations like chocolate cake with pistachio ice cream (looks like the earth and grass with clouds above as you cut into it) or a white cake with peach ice cream and meringue. You can cut the cake out with a round cutter and top with a scoop of ice cream instead of a slice like I do. Yum, either way.
This is really simple. You can do this. Even if you don’t cook much.
How to Make Baked Alaska
For each serving you’ll need a slice of pound cake, a “slice” of vanilla ice cream, a room temperature egg white, and a tablespoon of sugar. And, yes, that is a bought, boxed cake in the picture. If I had homemade pound cake on hand, I’d use that. I didn’t on this day :-)
Preheat the oven to 425.
Place the cake slices on a baking sheet lined with parchment paper.
Cut the ice cream into about 1″ thick slices. You’ll need to find ice cream that comes in a box rather than a tub to do this. They almost all come in the cardboard tubs now, it seems. I find the box type in store brands mostly. It’s also easier if you can find a box that opens on the ends like they used to a hundred years ago. You remember that, right? When the ice cream boxes had those tabbed flaps on the ends?
Cover the cake slices with ice cream. Place them in the freezer while you prepare the meringue.
Beat the egg whites at high speed until they form a stiff, but not dry, meringue. Add the sugar near the end of the mixing time.
Remove cake and ice cream from freezer and cover each with meringue, making sure to seal the meringue all the way down to the parchment. Bake in a hot oven for 6-8 minutes or until meringue is golden brown.
This is after 7 minutes in my oven. After about 5 minutes, start watching carefully and if you begin to see a little melted ice cream starting to flow out, take them out immediately. Remove from pan with a spatula and serve immediately.
Put on an old Beatles album and enjoy!
More Ice Cream Desserts on Never Enough Thyme:
- Banana Split Icebox Cake
- Strawberry S’mores Ice Cream
- Homemade Strawberry Ice Cream
- Homemade Peach Ice Cream
- Sour Cream Peach Pie Ice Cream
Baked Alaska Recipes from Other Bloggers:
- Red Velvet Baked Alaska from Vintage Mixer
- Smores Baked Alaska from Dessert For Two
- Pound Cake Baked Alaska from In Katrina’s Kitchen
Pin to Your Pinterest Desserts Board!
For each serving:
- 1 slice pound cake
- 1 “slice” vanilla ice cream
- 1 egg white, at room temperature
- 1 tblsp. sugar
- Preheat the oven to 425.
- Place the cake slices on a baking sheet lined with parchment paper. Cover the cake slices with ice cream. Place in the freezer while you prepare the meringue.
- Beat egg whites at high speed until they form a stiff, but not dry, meringue. Gradually beat in sugar.
- Remove cake and ice cream from freezer and cover each with meringue, making sure to seal the meringue all the way down to the parchment.
- Bake in hot oven for 6-8 minutes or until meringue is golden brown.
- Remove from pan with a spatula and serve immediately.
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Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving:Calories: 522 Total Fat: 23g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 98mg Sodium: 390mg Carbohydrates: 68g Fiber: 1g Sugar: 53g Protein: 11g
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