Baked Alaska is one of my food dreams I’ve had ever since I started my career in catering after graduating college. And I finally made my own and you can too with just your oven! You don’t need fancy fiery equipment. The easy steps and healthy ice cream cake recipe 🍨is found below.
And I get excited dishing on the Baked Alaska dish! 🎂
It was served on a dish in hotel events I worked hard in.
And I had been thinking about it, but didn’t try one until two decades later. 💭
…Can you imagine!? My mind and stomach never forgot and when I tried my FIRST ever celebration for my birthday at the swanky DBGB DC restaurant.
…Say that 10 times! I don’t think I can… but I think I can eat it 10 times. 😊‼️
My memorable Baked Alaska experience that became experience-sss did not disappoint.
…So I was inspired to make my own. I mean… what’s better than cake and ice cream, I scream! 😀
Because when you look at this cake as an ice cream cake, it makes it so much less intimidating.
And I can tell you, it’s much easier than you may overthink like I did.
If you’ve worked with meringues, you’ll be golden… as in golden brown flecks on the meringue.
The bombe effect may be a little more effort, but you can make the ice cream cake part and then decide if you want the fireworks. 🎆
And this recipe is Baked Alaska in the oven.
If you were like me on my first Baked Alaska bake, you may have wondered how the ice cream didn’t melt…
A-ha! I figured out why…
The magical oven 🪄 doesn’t melt ice cream that is sooo cold (as has been in the coldest back part of the freezer for hours). Something to do with 32°F melting points and not reaching that limit… but scoring baked (Alaska) points.
…And btw, the dessert is named after the purchase of Alaska in case you’re wondering.
That was a celebratory reason to have cake. As much as end of summer, new season, or a birthday is. 🎂
And for your Baked Alaska, you can start with a boxed cake… but I think you’ll find baking a homemade chocolate cake easy and simple for your first one.
You can try a healthy chocolate cake with eggs or healthy chocolate cake with no eggs recipe.
You can even use a NO-BAKE rainbow cake that’s called a rainbow cookie… you decide!
And for ice cream, you can use store bought ice cream or make your own ice cream that’s so easy to make…
You can make the ice cream dairy free with coconut cream. You can even make this a Neapolitan (strawberry, vanilla, chocolate ice cream trio)… up to you! Or add a soft serve ice cream.
With cake and ice cream prepared, you’re ready for the meringue.
So here we go with the steps.
First off, grab a big bowl like one you would put a big salad in. It won’t be baked but it will need to be freezer safe. Be sure to clear enough space in your freezer for your Baked Alaska dessert.
Add a plastic wrap layer to line the inside of the bowl. I use a stainless steel round bowl. Those were the kinds I saw in hotel and restaurant kitchens I worked in, so I know they work well.
Or you could use a glass Pyrex or freezer safe one as all glass are not created equal. And some could break in the freezer. But then that’s why I used stainless steel.
Then make your meringue and add a layer to the plastic lined bowl. You actually don’t need to freeze your meringues at all. But for a better effect, you can freeze for a few minutes.
Another tip is to make your meringues and ice cream ahead of time. That’s the planner tip to do less in one swoop. That way you can enjoy the assembling on the day you want to enjoy your Baked Alaska (aka baking day or Alaska baking day!).
This is a great dessert to celebrate holidays, change of seasons, and flavors that are calling you like cinnamon and/or a healthy chocolate cake made with coconut oil that was on my mind. You get the picture! 😁
Flavors like chocolate, coffee, vanilla, Neapolitan trio, or cinnamon (my fave 🍥) always WOW 🤩 and work for a Baked Alaska.
Also, if you love the idea of a Baked Alaska ice cream cake, you’ll probably also love to make an easy and fun party tartufo dessert.
Easy Baked Alaska (Apartment Oven Toasting Method)
Equipment
- bowl to fit the ice cream shape
- cake stand or plate
Ingredients
- meringue shell
- ice cream of choice
- cake of choice
Instructions
- You can make or prepare ice cream and meringue a day ahead or a few hours in advance.
- Bake cake. Let cake cool or set aside covered in fridge until you're ready to bake. Cut the cake around the circle part of your bowl you'll be using.
- Line your bowl with plastic wrap. Make meringues and add a meringue layer as thick as you want (up to 1" recommended). Cover with fanciful swirls if it suits your fancies.
- Add ice cream until the bowl is full. Flatten out the top of the bowl.
- Freeze meringue and ice cream at least 2 hours in the back of the freezer (but before/without icicles forming that would add unwanted moisture). Bake same day.
- Lower top oven shelf low enough to cover the height of the Baked Alaska plus a minimum of 6 inches from top of oven to broil.
- Pull ice cream/meringue bowl out of freezer and place into oven. Broil for several minutes until there's a toasted top. Safety tip: do not turn or move the cake (optional) in the hot oven without turning OFF the oven first! Then wait for the broil setting oven to cool down before opening oven door and turning oven/broil setting back on (optional). Watch the broiling for several short minutes until lightly toasted pretty, that happens quickly.