Baked Alaska has been a bucket list dessert for quite some time. This is a pretty time consuming project, but the end result was really cool. We needed to make it gluten free for my sister, so I made a gluten free chocolate cake for the base. We used Graeter's ice cream, which is a fantastic ice cream made in Cincinnati. They have a lot of gluten free flavors. This was absolutely a team project dessert, but it turned out wonderfully!
Ingredients:
For the Ice Cream Cake:
Vegetable oil, for brushing
1 1/2 pints vanilla ice cream, softened
1 1/2 pints black raspberry chocolate chip ice cream, softened
1 cup chocolate wafers, crushed
1 box chocolate cake mix + eggs/oil/water per box directions
For the Meringue:
1 cup egg whites (about 6 large), at room temperature
pinch of cream of tartar
1 cup sugar
Preparation:
1. Bake chocolate cake, according to box directions, in a 9-inch round cake pan. Set aside and let cool completely.
2. Prepare the ice cream bowl. Rub a 7 1/2 inch bowl with vegetable oil and line with plastic wrap.
3. Scoop ice cream, alternating flavors into the prepared bowl. This will create a marbled look. Fill bowl completely. Use plastic wrap to smooth the top of the ice cream. Sprinkle wafter crumbs over the ice cream, pressing down slightly. Cover and freeze for 45 minutes.
4. Flip cake on to a sheet of parchment paper on a cookie sheet and remove from pan. Remove ice cream from freezer and take off plastic wrap cover. Flip bowl onto the cake. Use a knife to trim off excess cake. Invert cookie sheet and peel off parchment paper. Cover with plastic wrap and freeze for 2 hours.
5. To make meringue, whisk together egg whites and cream of tartar until egg whites thicken. Add sugar and whip until the egg whites are thick and form stiff peaks.
6. Prepare a cookie sheet with parchment paper. Remove cake and bowl from freezer. Flip onto cookie sheet, cake side down. Ease the bowl off and remove plastic wrap. Coat with meringue. Use all of the meringue. It will seem excessively thick. Return to freezer for at least 3 hours.
7. Preheat the oven to 500 degrees. Place the Baked Alaska in the preheat oven for about 5 minutes, until the meringue tips brown. Remove and cut. Store leftovers in the freezer.
Ingredients:
For the Ice Cream Cake:
Vegetable oil, for brushing
1 1/2 pints vanilla ice cream, softened
1 1/2 pints black raspberry chocolate chip ice cream, softened
1 cup chocolate wafers, crushed
1 box chocolate cake mix + eggs/oil/water per box directions
For the Meringue:
1 cup egg whites (about 6 large), at room temperature
pinch of cream of tartar
1 cup sugar
Preparation:
1. Bake chocolate cake, according to box directions, in a 9-inch round cake pan. Set aside and let cool completely.
2. Prepare the ice cream bowl. Rub a 7 1/2 inch bowl with vegetable oil and line with plastic wrap.
3. Scoop ice cream, alternating flavors into the prepared bowl. This will create a marbled look. Fill bowl completely. Use plastic wrap to smooth the top of the ice cream. Sprinkle wafter crumbs over the ice cream, pressing down slightly. Cover and freeze for 45 minutes.
4. Flip cake on to a sheet of parchment paper on a cookie sheet and remove from pan. Remove ice cream from freezer and take off plastic wrap cover. Flip bowl onto the cake. Use a knife to trim off excess cake. Invert cookie sheet and peel off parchment paper. Cover with plastic wrap and freeze for 2 hours.
5. To make meringue, whisk together egg whites and cream of tartar until egg whites thicken. Add sugar and whip until the egg whites are thick and form stiff peaks.
6. Prepare a cookie sheet with parchment paper. Remove cake and bowl from freezer. Flip onto cookie sheet, cake side down. Ease the bowl off and remove plastic wrap. Coat with meringue. Use all of the meringue. It will seem excessively thick. Return to freezer for at least 3 hours.
7. Preheat the oven to 500 degrees. Place the Baked Alaska in the preheat oven for about 5 minutes, until the meringue tips brown. Remove and cut. Store leftovers in the freezer.