Baked Alaska

Nov 3, 2026 · By VanillaGoods

Dessert Ice cream frozen desserts Medium

Baked Alaska is an ice cream dome on a sponge base, covered in meringue and quickly browned so the outside is warm and toasty while the inside stays frozen. This version cooks the meringue to 160 F first. Makes 8 slices in about 5 hr 40 min.

Prep 45 min

Cook 25 min

Cooling 4 hr 30 min

Total 5 hr 40 min

Yield 8 slices

Ingredients

Adjust yield

slices

2 (100 g)eggs
⅓ cup (60 g)granulated sugar, for the cake base
½ cup (60 g)all-purpose flour, sifted
1 tbsp (15 g)unsalted butter, melted
3 ¼ cups (750 ml)vanilla ice cream, firm, slightly softened
4 (132 g)egg whites
1 cup (200 g)granulated sugar, for the meringue
1 pinchcream of tartar

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Instructions

Heat the oven to 350 F (175 C). Beat the eggs and 60 g sugar until thick and pale, about 6 minutes. Fold in the flour, then the melted butter. Bake in a greased 7-inch (18 cm) round pan 15 to 18 minutes until springy. Cool completely.
Line a 1-quart (1 L) bowl with plastic wrap. Press the softened ice cream into the bowl, smooth the top, and freeze at least 4 hours until rock hard.
Trim the cake to a round slightly larger than the ice cream dome base and place it on an ovenproof serving plate.
For the meringue, whisk the egg whites, 200 g sugar and cream of tartar in a heatproof bowl over simmering water until the sugar dissolves and the mixture reaches 160 F (71 C). Beat on high until stiff, glossy and cool, about 7 minutes.
Unmold the ice cream onto the cake and peel off the wrap. Work fast: cover the whole dome and cake edge with the meringue, sealing it to the plate, and swirl into peaks. Freeze 30 minutes if you need to wait.
Heat the oven to 500 F (260 C). Bake 3 to 4 minutes until the peaks are golden brown, or brown with a kitchen torch. Serve immediately in thick slices.

Tips

The ice cream must be rock solid before the meringue goes on.
Cover the cake completely with meringue; it insulates the ice cream.
Heat the meringue egg whites with sugar to 160 F (71 C) before whipping.
Good with hot coffee.

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Recipe FAQ

How long does it take to make baked alaska?

Plan on 45 minutes of prep and 25 minutes of cooking, plus 4 hours 30 minutes to chill. The recipe makes 8 slices.

How should I store baked alaska?

Best eaten at once; unbrowned dome can be frozen up to 2 days.

Can I make baked alaska ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Can I use a different form of vanilla?

Yes. This recipe uses 3.25 cups vanilla ice cream, firm, slightly softened (750 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Serve it with hot coffee.

Estimated · per serving

Nutrition

Per serving = 1 of 8 servings this recipe makes.

299 Calories / serving

9.6g Fat

47.6g Carbs

6.3g Protein

38.6g Sugar

Whole recipe (8 servings): ~2392 cal · 77g fat · 381g carbs · 50g protein · 309g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.