Introduction: Baked Alaska


Ice Cream Base:
• 1 pint (16) oz of raspberry sorbet (can alter if desired), soft enough to manipulate in the bowl

• 5 cups of vanilla bean ice cream, soft enough to manipulate in the bowl

• 2 eggs

• ½ cup vegetable oil

• ¼ cup water

• 8x8 round cake pan (2 pans if you want a thinner crust), diameter same or bigger than the bowl used with the ice cream

• 4 egg whites, room temperature

• 1/3 cup sugar

• ¼ tsp vanilla extract

• ¼ tsp cream of tartar


• 2.5-quart bowl

• Plastic wrap

• Pam spray

• Mixing bowl

• Electric hand-mixer / KitchenAid

• Silicone spatulas

• 8x8 round cake pan (2 if desired)

• Egg separator

• Measuring cups and spoons

• Oven-safe baking sheet

Step 1: Ice Cream Mold

1. Spray the inside of the bowl(s) with Pam spray.

2. Cover entire inside of bowl with plastic wrap.

3. Press a pint of the fruit sorbet into the bottom of the lined bowl.

4. Scoop about 5 cups of the vanilla ice cream onto the sorbet and spread evenly, making sure it’s packed firmly and touching the sides of the bowl.

5. Fold edges of plastic wrap over the top of the ice cream and freeze until firm, about 1-2 hours depending on freezer temperature.

Step 2: Brownie Base

1. Preheat oven to 350°.

2. Mix 2 eggs, ½ cup vegetable oil, ¼ cup water, and brownie mix (from a box) in a bowl.

3. Pour into a round cake pan (2 pans if you want the brownie base to be thinner) that can fit snugly in the bowl holding the ice cream.

4. Smooth brownie mix in the pan for an even bake.

5. Bake in oven for recommended time on box, roughly 17-22 minutes.

6. Cool brownies completely (can put in freezer to speed up cooling).

Step 3: Meringue

1. Preheat oven to 450°.

2. Put 4 eggs, ¼ tsp vanilla, and ¼ tsp cream of tartar in a mixing bowl, beating until mixture is foamy.

3. Gradually add 1/3 cup sugar as you beat, a tablespoon at a time (Video 1).

4. Beat on high for about 3 minutes, until stiff peaks form. *Do not under-beat or over-beat (foam will appear dry)*.

Step 4: Dessert Construction

1. Take ice cream out of freezer, checking that it is completely firm, and unwrap the plastic wrap on the top.

2. Take brownies out of the freezer and run a knife around the brownies in the pan. *If the brownies are stuck to the pan, use a spatula to aid in the removal process*.

3. Flip the brownies upside down, fitting the brownie base into the bowl, cutting to fit snugly with the mold.

4. Place an oven-safe cookie sheet upside down onto the bowl holding the ice cream and brownies.

5. Flip the bowl upside down, keeping the sheet under it. (Video 2)

6. Hold down the plastic wrap and carefully remove the bowl, rotating it as needed to release the plastic wrap from the bowl.

7. Center the ice cream on the brownie base, cutting away any excess brownie.

8. Carefully peel the plastic wrap off the ice cream.

9. With a silicone spatula, gently scrape the meringue off the side of the bowl
to prevent sticking.

10. Gently scoop the meringue onto the ice cream (try to handle the meringue as little as possible to preserve the air and peaks).

11. Use a silicone spatula to spread evenly over the ice cream-topped brownies, carefully sealing meringue to the bottom edge of the brownie base.

Step 5: Baking

1. Bake dessert for 2-4 minutes, depending on oven brand, continuously monitoring so the dessert doesn’t melt or burn.

2. Remove from oven, and place away from heat source to prevent ice cream from melting.

3. Serve immediately.

*May freeze leftovers up to one month*