Baked Alaska

  • Level: Easy
  • Total: 3 hr 35 min (includes freezing time)
  • Active: 50 min
  • Yield: 12 servings
Share This Recipe

Ingredients

Cake:

10-inch store-bought chocolate frosted cake

7 cups vanilla ice cream, softened

7 cups strawberry ice cream, softened

Italian Meringue:

6 egg whites

1 3/4 cups granulated sugar 

Directions

Special equipment:
a 10-inch Bundt pan; cakeboard; and kitchen blow torch
  1. Line a 10-inch bundt pan with plastic wrap, leaving some overhanging the edge.
  2. Trim a 3/4-inch-thick slice from the bottom of the chocolate cake. Transfer to a cake board and cut a hole in the center using a 1 1/2-inch round cutter. Set aside.
  3. Cut half of the remaining cake into wedges. Add it to a food processor or a stand mixer with the softened vanilla ice cream. Process until the two are combined. Pour the ice cream mixture into the prepared Bundt pan and spread in an even layer. Freeze until mostly solid, about 2 hours. Any remaining cake can be kept in the freezer and blended with ice cream for a quick dessert.
  4. After the vanilla ice cream and cake mixture has set, spread the softened strawberry ice cream on top in an even layer. Place back in the freezer until hardened, around 45 minutes.
  5. Once the ice cream has set, gently release it from the pan by pulling up the plastic wrap. Flip the ice cream over onto the 3/4-inch-thick slice of cake, lining up the holes in the ice cream and cake. Remove the plastic wrap and place the cake back in the freezer while you make the meringue.
  6. For the Italian meringue: In the bowl of a stand mixer fitted with a whip attachment, whip the egg whites on medium until soft peaks form, 3 to 4 minutes.
  7. Meanwhile, in a small, high-sided pot with a candy thermometer attached, combine the sugar and 1/3 cup of water. Place over medium-high heat and cook, without stirring, until the sugar syrup reads soft ball stage on the candy thermometer, 235 to 240 degrees F, 5 to 10 minutes.
  8. As soon as the syrup reaches soft ball stage, turn the mixer on low and carefully stream the syrup into the whipped egg whites. Beat until the whites are stiff and glossy and the bowl is no longer hot, about 2 minutes.
  9. Remove the ice cream cake from the freezer and cover it with the meringue using a rubber or offset spatula. Finish by using a kitchen blowtorch to brown the meringue.

Fudge Factor

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.