Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Paula
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. If using the oven in step 10, preheat oven to 450°F (232°C) now.
  8. 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.
  9. 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.
  10. 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

Find it online: https://cookingwhispers.com/brownie-baked-alaska/