A stunning dessert that combines the richness of fudgy brownies with creamy ice cream, all wrapped in a toasted cloud of marshmallowy meringue. This impressive treat brings together contrasting temperatures and textures for a showstopping finale to any meal.
Why You’ll Love This Recipe
This Brownie Baked Alaska is the ultimate wow-factor dessert that’s actually easier to make than it appears. The combination of warm toasted meringue with cold ice cream creates a delightful sensory experience. The brownie base adds a rich foundation that perfectly complements any ice cream flavor you choose. Despite its elegant appearance, this dessert can be prepared in stages, making it manageable even for home bakers. It’s perfect for special occasions when you want to impress guests with a dramatic dessert that can be customized to your flavor preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ice cream forms the heart of this dessert. Choose any flavor that complements brownies—chocolate, vanilla, coffee, or mint chocolate chip all work beautifully. Allow proper softening time for easier molding.
Brownie batter creates the sturdy, fudgy foundation. Homemade is preferred for the best texture and flavor, with Nutella brownies being an excellent choice for their rich chocolate depth.
Egg whites provide the structure for the meringue topping. Room temperature eggs whip up to greater volume, creating that signature cloud-like finish.
Granulated sugar sweetens the meringue and helps stabilize it. It dissolves into the egg whites for a smooth, glossy finish without grittiness.
Cream of tartar acts as a stabilizer for the meringue, helping it hold its shape and preventing it from weeping or collapsing too quickly.
Vanilla extract adds a subtle flavor dimension to the meringue, enhancing the overall dessert without overpowering the star ingredients.
Directions
- Remove ice cream from the freezer and allow to soften on the counter for 10 minutes. Line a 9-inch 2.5 quart bowl with plastic wrap, leaving enough overhang to easily remove the ice cream later.
- Beat softened ice cream until creamy, then spread into the prepared lined bowl. Cover with plastic wrap and freeze for at least 8 hours or up to 3 days.
- Preheat oven to 350°F (177°C). Prepare a 9-inch round cake pan by greasing it, lining with parchment paper, and greasing again.
- Pour brownie batter into the pan and bake for 32-38 minutes until a toothpick comes out mostly clean. Allow to cool completely in the pan.
- Once cool, run a knife around the edges and invert the pan to release the brownie as a whole.
- Remove the bowl of ice cream from the freezer, peel back plastic wrap, and place the brownie layer on top. Cover again and freeze for 30 minutes.
- Make the meringue by placing egg whites, sugar, and cream of tartar in a heatproof bowl over simmering water. Whisk constantly until sugar dissolves, about 4 minutes.
- Transfer to a mixer fitted with a whisk attachment. Add vanilla and beat on high speed for 5-6 minutes until stiff, glossy peaks form.
- If using the oven method, preheat to 450°F (232°C).
- Remove the ice cream/brownie from the freezer, carefully remove from the bowl, and peel off plastic wrap. Invert onto a heatproof serving plate or foil-lined baking sheet.
- Spread meringue completely over the ice cream, creating peaks and swirls. Ensure no ice cream is exposed.
- Toast the meringue using either a kitchen torch or by baking in the preheated oven for 4-5 minutes.
- Serve immediately, cutting into thin slices with a sharp, preferably serrated knife.
Servings and Timing
This Brownie Baked Alaska serves 10-12 people, making it perfect for dinner parties or special celebrations. Preparation takes about 9 hours total, with most of that being inactive freezing time. Active preparation is approximately 1 hour, with 40 minutes of cooking time. Plan ahead as the ice cream needs proper freezing time to maintain its structure when serving.
Variations
Different Ice Cream Combinations: Layer two or three complementary ice cream flavors instead of using just one. Try coffee and vanilla, or strawberry and chocolate.
Cake Base Options: Substitute the brownie base with chocolate cake, vanilla sponge, or even a thin layer of pound cake depending on your preference.
Mini Baked Alaskas: Make individual servings by using cupcake-sized brownies and small scoops of ice cream for personal desserts.
Seasonal Flavors: Adapt to seasonal tastes with pumpkin ice cream in fall or peppermint during the holidays.
Storage/Reheating
Storage: Store any leftover Baked Alaska in the freezer, well-wrapped in plastic to prevent freezer burn. The meringue will lose some of its texture but will still taste delicious.
Freezer Life: While best enjoyed immediately after toasting the meringue, leftovers can be stored for up to 3 days before the quality begins to decline.
Serving After Storage: Allow the frozen dessert to sit at room temperature for about 5 minutes before slicing to make cutting easier.
Not Recommended: Reheating is not recommended as it will melt the ice cream. The beauty of Baked Alaska is the contrast between the warm exterior and frozen interior.
Pre-Assembly Option: You can prepare the ice cream dome and brownie base up to 3 days in advance, adding the meringue and toasting it just before serving.
FAQs
Why did my meringue shrink or weep?
Meringue can shrink or develop moisture if the sugar isn’t fully dissolved during the heating process. Make sure to whisk continuously until the sugar completely dissolves, and beat until you have stiff, glossy peaks. Also, ensure your meringue completely covers the ice cream with no gaps.
Can I make this dessert ahead of time?
Yes, you can prepare the ice cream dome and brownie base up to 3 days in advance. However, the meringue should be made and applied shortly before serving, with toasting done immediately before presenting the dessert.
What if I don’t have a kitchen torch?
A kitchen torch provides the best control for toasting the meringue, but your oven works well too. Simply preheat to 450°F (232°C) and bake the assembled dessert for 4-5 minutes until the meringue is golden brown.
Why does my ice cream melt too quickly when serving?
If your ice cream melts too rapidly, it may not have been frozen long enough. Ensure at least 8 hours of freezing time, preferably overnight. Also, work quickly when applying the meringue and serve immediately after toasting.
Can I use store-bought brownies?
While homemade brownies provide the best flavor and texture, store-bought brownies can work in a pinch. Choose a fudgy variety rather than a cakey one for better structural integrity.
What’s the best way to cut Baked Alaska?
A warm, sharp serrated knife works best. Dip the knife in hot water, wipe it dry, then slice with a gentle sawing motion. Clean and rewarm the knife between cuts for the cleanest presentation.
Why did my meringue not hold its peaks?
Meringue can fail to form stiff peaks if any fat (like egg yolk) contaminates the whites, or if your equipment isn’t completely clean. Make sure to separate eggs carefully and use spotlessly clean, dry equipment.
Can I use a different shaped mold?
Absolutely! While this recipe uses a round bowl, you can use any freezer-safe mold of similar volume. Square, rectangular, or even specialty-shaped molds work well for creative presentations.
Is there a non-dairy alternative for this recipe?
Yes, you can use dairy-free ice cream and ensure your brownie recipe is also dairy-free. The meringue is naturally dairy-free, making this adaptable for those with lactose intolerance.
How do I know when my meringue is ready?
Your meringue is ready when it holds stiff, glossy peaks and feels smooth, not grainy, when rubbed between your fingers. When you lift the beater, the meringue should stand up firmly with a slight curl at the tip.
Conclusion
Brownie Baked Alaska represents the perfect fusion of temperatures, textures, and flavors. The contrast between the cold, creamy ice cream, fudgy brownie base, and warm, toasted meringue creates a truly memorable dessert experience. While it may seem intimidating at first glance, this recipe breaks down the process into manageable steps that even novice bakers can master. The impressive presentation makes it perfect for special occasions, while its adaptability allows you to customize it to your taste preferences. Give yourself the pleasure of creating this classic dessert—the reactions from family and friends will be well worth the effort!
Print
- Total Time: 9 hours, 40 minutes
- Yield: Serves 10-12
- Diet: Vegetarian
Description
Brownie baked Alaska combines fudgy homemade brownies with your favorite ice cream flavor and is topped with toasted marshmallow meringue for a truly memorable and impressive treat.
Ingredients
- Two 1.5 quarts any flavor ice cream*
- Enough brownie batter for 9-inch pan (I suggest this Nutella brownies recipe)
- Meringue:
- 4 large egg whites, at room temperature
- 1 cup (200g) granulated sugar
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon pure vanilla extract
Instructions
- Remove ice cream from the freezer and allow to soften on the counter for 10 minutes. As it softens, line a 9-inch 2.5 quart bowl with plastic wrap with enough overhang to easily remove the ice cream as a whole once it’s frozen.
- Scoop softened ice cream into another large bowl and using a handheld or stand mixer fitted with a paddle attachment, beat until creamy. Spread ice cream into prepared lined bowl. Cover with plastic wrap and freeze for 8 hours and up to 3 days. I freeze it overnight. The longer it’s frozen, the sturdier the cake and neater the slices.
- Preheat oven to 350°F (177°C). Grease a 9-inch round cake pan, line with a parchment paper round, then grease the parchment paper. Parchment paper helps the brownie seamlessly release from the pan.
- Pour brownie batter into prepared cake pan and bake for 32-38 minutes or until a toothpick inserted in the center comes out mostly clean without any wet batter. Allow to cool completely in the pan. Once cool, run a knife around the brownie edges, then invert the pan to fully release the brownie as a whole.
- Remove bowl of ice cream from the freezer. Peel back the plastic wrap and place the brownie layer on top (which will be the base of the baked Alaska). Cover back up with plastic wrap and freeze for 30 minutes.
- Make the meringue: Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Do not let it touch the water. Whisk constantly until sugar is dissolved, about 4 minutes. Transfer the mixing bowl to an electric mixer fitted with a whisk attachment. Add the vanilla. Beat on high speed for 5-6 minutes until stiff glossy peaks form.
- If using the oven in step 10, preheat oven to 450°F (232°C) now.
- Remove ice cream/brownie from the freezer. Carefully remove from the bowl and peel off the plastic wrap. If using a kitchen torch, invert onto a heatproof serving plate or cake stand. If using the oven, invert onto a baking sheet lined with aluminum foil.
- Spread meringue all over the ice cream, completely enclosing it. Use a spoon to create big peaks and swirls. Make sure there is absolutely no ice cream peeking out. If using the kitchen torch, toast the entire meringue topping. If using the oven, bake in preheated oven for 4-5 minutes until toasted.
- Use a sharp knife to cut thin slices and serve immediately. Store leftovers in the freezer.
Notes
- Freeze the layered ice cream and brownie base for at least 30 minutes before adding the meringue to ensure it stays firm.
- The longer the ice cream is frozen (up to 3 days), the sturdier your baked Alaska will be.
- You can use any flavor of ice cream to suit your taste preferences.
- Use a serrated knife for easier slicing.
- Prep Time: 9 hours
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
Nutrition
- Serving Size: 1 slice
