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Holiday Baked Alaska

Catherine McCord
Updated Jan 12, 2015
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Top a brownie base with three flavors of ice cream and a heavenly meringue for an easy holiday dessert that will truly wow the crowd.

Holiday Baked Alaska

  • Prep Time 60 min
  • Total 8 hr 30 min
  • Servings 16
  • Ingredients 14
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Ingredients

Ice Cream Dome

  • 2 cups (1 pint) peppermint ice cream, softened
  • 6 cups (1.5 quarts) mint chocolate chip ice cream, softened
  • 6 cups (1.5 quarts) vanilla ice cream, softened

Brownie Base

  • 1 cup butter
  • 8 oz bittersweet chocolate
  • 4 eggs
  • 2 cups sugar
  • 2 teaspoons vanilla
  • 1 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Merinque

  • 8 egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1 cup sugar

Instructions

  • Step 
    1
    Line a 3-quart 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 freeze until ice cream is very hard, at least 4 hours or up to 24 hours in advance.
  • Step 
    2
    Heat oven to 350°F. Spray 9-inch cake pan with cooking spray, line the bottom of the pan with parchment paper and spray parchment paper with nonstick cooking spray.
  • Step 
    3
    Place butter and chocolate in a medium glass bowl over a saucepan of hot water (or a double boiler) and stir the butter and chocolate until melted. This can also be done in a microwave by placing butter and chocolate in microwave-safe medium glass bowl and microwaving on High for 1 to 2 minutes or until melted, stirring once. Set aside to cool
  • Step 
    4
    In a separate large bowl, whisk the 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.
  • Step 
    5
    When the 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.
  • Step 
    6
    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.
  • Step 
    7
    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.
  • Step 
    8
    Heat the oven to 500°F. Bake for 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.

Nutrition

630 Calories
30g Total Fat
9g Protein
82g Total Carbohydrate
66g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
630
Calories from Fat
270
Total Fat
30g
46%
Saturated Fat
18g
90%
Trans Fat
1g
Cholesterol
135mg
45%
Sodium
380mg
16%
Potassium
350mg
10%
Total Carbohydrate
82g
27%
Dietary Fiber
2g
8%
Sugars
66g
Protein
9g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
20%
20%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 4 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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