Holiday Baked Alaska

Holiday Baked Alaska
Holiday Baked Alaska

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ice Cream Dome

  • 2

    cups peppermint ice cream, softened

  • 6

    cups mint chocolate chip ice cream, softened

  • 6

    cups vanilla ice cream, softened

  • Brownie Base

  • 1

    cup butter

  • 8

    oz. bittersweet chocolate

  • 4

    eggs

  • 2

    cups sugar

  • 2

    tsp. vanilla

  • 1 1/4

    cups all-purpose flour

  • 1

    tsp. baking powder

  • 1/2

    tsp. salt

  • Meringue

  • 8

    egg whites, room temperature

  • 1/4

    tsp. cream of tarter

  • 1

    cup sugar

Directions

Line a 3 qt. bowl with plastic wrap. Fill base of bowl with peppermint ice cream; layer with mint chocolate chip ice cream, then finish with a layer of vanilla ice cream. Cover surface with plastic wrap and free until ice cream is very hard, at least 4 hours or up to 24 hours in advance. Heat oven to 350*. Spray 9" cake pan with cooking spray, line the bottom of the pan with parchment paper with nonstick cooking spray. Place butter and chocolate in a double boiler, and stir the butter and chocolate until melted. In a separate bowl, whisk eggs, sugar and vanilla until well combined. In another medium bowl, whisk the flour, baking powder and salt until combined. Add the cooled chocolate mixture to the eggs and whisk to combine. Add the flour to the chocolate mixture and whisk to combine. Pour into cake pan. Bake 50 minutes to 1 hour until toothpick inserted in center comes out clean. When brownie is completely cool, about 1 hour. Turn brownie out onto a large flat, ovenproof plate. Unmold the ice cream dome on top of the brownie layer. Place back in the freezer. With electric mixer fitted with the whisk attachment, whip the egg whites and cream of tartar for 2 minutes on medium-high speed. Increase the speed to high and add the sugar in a slow stream until stiff, glossy peaks form. Remove ice cream dome from freezer. Remove plastic wrap. Cover the ice cream dome with the meringue covering it completely, using the back of spoon to make swirly peaks. Freeze for at least 3 hours or up to 2 days. Heat the oven to 500*. Bake 3 to 5 minutes or until the peaks start to turn a golden brown color. For easier slicing, let cake stand for 30 minutes. Slice and serve Heat the oven to 500*. Bake 3 to 5 minutes or until the

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