The Best Baked Alaska (2024)

Published: July 28, 2016 · Modified: Oct 27, 2021 by John Kanell

You won’t believe how easy it is for us home cooks to make this baked Alaska recipe. The idea of blow torching or baking ice cream may seem a little funny at first , but thanks to the magic of science, this frozen dessert never fails to impress. This recipe only requires a few simple ingredients but the critical component of this dessert is time. You’ll need to budget time to create the ice cream layer and freeze it multiple times. Luckily, this just means that a baked Alaska is the perfect make-ahead dessert! Got ice cream leftover from making this recipe? Try making my easy milkshake recipe or homemade ice cream sandwiches.

What You Need to Make This Recipe

Ice cream — choose your favorite flavors! You can also use more than two flavors. Simple flavors will be easier to spread than chunky flavors.

Pound cake — feel free to use a store-bought pound cake or try your hand at my easy pound cake recipe. If you’re baking your own, be sure to let it fully cool before working with it, or it’ll melt your ice cream.

Cream of tartar — this is an acidic salt that acts as a stabilizer for the meringue, allowing it to hold its shape once whipped up. Its also the key ingredient in my meringue cookie recipe.

Sugar — I use superfine sugar for the meringue. If you only have granulated sugar, run it through a coffee grinder beforehand to make it finer. Granulated sugar may leave your meringue gritty.

How to Make Baked Alaska

1. Lightly coat an 8- to 9-inch-wide bowl with oil. Line with plastic wrap, leaving several inches of overhang around the edges.

2. Place alternating scoops of the various ice cream flavors in the lined bowl, reserving half of the 1.5-quart flavor.

3. Press a piece of plastic wrap to the top of the ice cream scoops and gently press down to fill in any gaps between the scoops, smoothing out the top. Freeze for 15 to 20 minutes or until the top is mostly firm.

4. Remove the plastic and spread the remaining ice cream over the mixed scoops.

5. Slice the pound cake into ½-inch-thick pieces. Place pound cake slices on top, making sure they fit snugly together. Fold the excess plastic wrap up over the cake to cover and freeze until solid.

6. Make the meringue by placing the egg whites and cream of tartar in the mixing bowl of a stand mixer with the whip attachment. Beat on medium speed until frothy and doubled in volume, and very slowly add in the sugar while beating.

7. Invert the bowl of ice cream and pound cake onto a plate and spread or pipe the meringue all over the ice cream. Make sure it is completely covered and touching the plate, creating a seal.

8. Using a kitchen torch, brown the marshmallow meringue and serve immediately.

Pro Tips for Making This Recipe

• Save your fresh eggs for another recipe. Older eggs whip up higher and fluffier.
• Even a touch of yolk in the egg whites will make whipping up the meringue difficult. I recommend separating the egg yolks and egg whites one at a time in a separate bowl to add to the mixer, so if you break one yolk, you don’t ruin the whole batch.
• Eggs separate easier while cold, but egg whites whip up much better when room temperature. After separating the eggs, let them sit out to bring them down to room temperature.
• Baked Alaska will still be frozen and hard when you cut into it. Be careful when cutting down, as you’ll have to push down hard.
• Change things up by using chocolate brownies for the base instead of a pound cake.
• You can make a batch of Italian Meringue instead of the French for an even silkier covering.
• Don’t try to rush the process. The ice cream needs to be rock solid before you spread the meringue on top. If the ice cream isn’t fully frozen, the meringue will start sliding off.

Frequently Asked Questions

Where did the name come from?

In 1867Charles Ranhofer, the chef at the legendary New York restaurant Delmonico’s created a new dessert to celebrate the United States’ purchase of Alaska from theRussians.

What is the difference between bombe Alaska and baked Alaska?

A bombe Alaska is coated with hot, high-proof rum before serving and set alight or flambéed. A baked Alaska is browned using a torch or the broiler setting in an oven.

What if I don’t have a blow torch?

If you don’t have a blow torch, you can bake your baked Alaska. Heat the oven to 500F and bake it for 3-5 minutes or until the meringue is golden.

Why doesn’t the ice cream melt?

The meringue acts as an insulating layer around the ice cream, so the heat from the blow torch (or oven) cannot penetrate through to the ice cream.

How do I store leftovers?

Wrap the leftover slices of baked Alaska in plastic wrap and store them in the freezer. It will last for up to a week in the freezer.

If you’ve tried this Baked Alaska recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!