Brownie Baked Alaska + Video

Brownie Baked Alaska + Video

Welcome to the June Baking Challenge!

The start of summer can only mean 1 thing: ice cream!!! It was my goal to incorporate ice cream into one of the summer baking challenges, so baked Alaska was an easy choice. Along with many reader requests for the recipe, as well as my own desire to tackle this "difficult" retro dessert, I devoted some time in the kitchen to baked Alaska-ing. 3,845 quarts of ice cream and 2 emergency trips to the grocery store later, let me present you with baked Alaska and baked Alaska cupcakes!

Let's get one thing straight, though...

BETTER WITH BROWNIE

I don't like ice cream cake. I don't like ice cream with my cake and I don't like cake with my ice cream. I understand that's weird because 99% of the world loves cake and ice cream together. But you know what I do like? BROWNIES AND ICE CREAM.

So, bakers, this isn't your typical baked Alaska with sponge cake at the base. This is brownie baked Alaska and after testing both versions, I say with 100% certainty that brownie baked Alaska is both tastier AND easier. I'm equipping you with a full tutorial, recipe, step-by-step photos, and a video to guide you along.

Let's do this.

This brownie baked Alaska recipe shows how easy it is to make this incredibly impressive and delicious dessert! Made with a brownie base, mint chocolate ice cream, and a toasted marshmallow topping! Recipe on sallysbakingaddiction.com
This brownie baked Alaska recipe shows how easy it is to make this incredibly impressive and delicious dessert! Made with a brownie base, mint chocolate ice cream, and a toasted marshmallow topping! Recipe on sallysbakingaddiction.com
This brownie baked Alaska recipe shows how easy it is to make this incredibly impressive and delicious dessert! Made with a brownie base, mint chocolate ice cream, and a toasted marshmallow topping! Recipe on sallysbakingaddiction.com

WHAT IS BAKED ALASKA?

Traditional baked Alaska combines sponge cake, ice cream, and soft marshmallow-y Swiss meringue topping. The meringue topping, applied in decorative peaks and swirls, completely encloses the ice cream underneath. The entire thing is baked or torched until the meringue is toasted. Baked Alaska can even be served flambéed, but I definitely don't trust myself doing that! The ice cream doesn't initially melt under the protective meringue shell, but will begin to deliciously drop down into the brownie once served. Baked Alaska is an impressive dessert and, like I said above, so darn good with a brownie base!

THE ICE CREAM

To make the big baked Alaska, soften some ice cream and spread it into a 9-inch 2.5 quart bowl (I recommend the one in this set) and freeze it. I chose mint chocolate chip ice cream for the big baked Alaska and coffee ice cream for the baked Alaska cupcakes. Use whichever flavor, homemade or store-bought, that you love most. Everything tastes good with brownies!!

The bowl molds the ice cream into the dome shape for the baked Alaska dessert. Lining the bowl with plastic wrap, as you watch in my video below, allows for easy removal when it's time to assemble the brownie baked Alaska.

This brownie baked Alaska recipe shows how easy it is to make this incredibly impressive and delicious dessert! Made with a brownie base, mint chocolate ice cream, and a toasted marshmallow topping! Recipe on sallysbakingaddiction.com

THE BROWNIE

Bake brownies in a 9-inch round cake pan, the perfect size for your 9-inch dome-shaped ice cream. You can use your favorite brownie batter, just make sure it's the appropriate amount for a 9-inch round cake pan. I tested and suggest:

Both brownie recipes are perfect for the brownie baked Alaska cupcakes, too. Cupcake baking time is similar for both recipes and included in the written recipe below.

How to make brownie baked Alaska on sallysbakingaddiction.com
How to assemble brownie baked Alaska on sallysbakingaddiction.com

THE MARSHMALLOW SWISS MERINGUE

I know it should simply be called "meringue" but I feel the need to tell you it tastes like marshmallows. 🙂 Toasted soft and gooey marshmallows, the best part of a campfire s'more. The toasted meringue exterior cracks as you take a bite and soft marshmallow melts down into the ice cream. For this reason, we're applying a thick layer of that glorious marshmallow meringue.

We've made the meringue a few times before:

You can watch me prepare the meringue in the helpful video below. Whisk egg whites, sugar, and cream of tartar together constantly over a pot of simmering water. The egg whites will gently heat and the sugar will dissolve. The cream of tartar stabilizes and shapes the egg whites, just like we discussed in our angel food cupcakes.

Tip: When gently cooking these 3 ingredients together, simply use a large pot and bowl. You can use the stainless steel bowl that comes with your stand mixer or a glass bowl (I used one from the set I keep recommending). You’ll need your stand mixer in the next step anyway.

Once the egg whites, sugar, and cream of tartar are gently heated, begin whipping. This step incorporates air into the meringue and after a few minutes, you'll have stiff glossy peaks. Go ahead and taste it. It tastes like homemade marshmallow fluff!!

Meringue topping for brownie baked Alaska on sallysbakingaddiction.com
Meringue topping for brownie baked Alaska on sallysbakingaddiction.com
Meringue topping for brownie baked Alaska on sallysbakingaddiction.com
Torching baked Alaska on sallysbakingaddiction.com
Toasted meringue for brownie baked Alaska on sallysbakingaddiction.com
This brownie baked Alaska recipe shows how easy it is to make this incredibly impressive and delicious dessert! Made with a brownie base, mint chocolate ice cream, and a toasted marshmallow topping! Recipe on sallysbakingaddiction.com

Spread that marshmallow goodness all over the ice cream and begin torching. I suppose this should be called "torched Alaska" instead? I know plenty of you don't own a kitchen torch, so oven instructions are included in the recipe below. Baking is the more traditional step anyway. (But I will say one thing! Kitchen torches are surprisingly inexpensive for what you get and when my mom offered me hers, I thought to myself... will I ever use this thing?? and the couple times a year that I need it, I'm glad I have one. It really makes a difference!)

AND THE CUPCAKES!!

The mini baked Alaskas are so much fun and, conveniently enough, much quicker and easier.

  • no special size bowls required
  • no extra freezing
  • no extra assembling

Simply scoop any flavor ice cream on top of the baked and cooled brownie cupcakes, then cover with meringue topping. I know many of you will appreciate the simpler cupcake version. And, to be honest, it was fun serving individual baked Alaskas to my friends the other week!!

Want to make the brownie baked Alaska cupcakes even more exciting? Use different flavor ice creams so it's a surprise which flavor you'll get!

Brownie baked Alaska cupcakes with coffee ice cream, a brownie base, and a creamy toasty marshmallow meringue topping! Easy recipe on sallysbakingaddiction.com
Brownie baked Alaska cupcakes with coffee ice cream, a brownie base, and a creamy toasty marshmallow meringue topping! Easy recipe on sallysbakingaddiction.com
Brownie baked Alaska cupcakes with coffee ice cream, a brownie base, and a creamy toasty marshmallow meringue topping! Easy recipe on sallysbakingaddiction.com
Brownie baked Alaska cupcakes with coffee ice cream, a brownie base, and a creamy toasty marshmallow meringue topping! Easy recipe on sallysbakingaddiction.com

Baked Alaska, the big guy or the smaller cupcake version, is wildly fun. If you're looking for a unique dessert with a mega wow factor, this one's it. Everyone... and I mean everyone... was impressed when I served these. Many had no idea there was ice cream hiding underneath and both the adult and kid's eyes widened when I cut into it. MAGIC!!! You can begin preparing it a few days ahead and the meringue-covered Alaska holds up well in the freezer before torching/baking. And using your favorite ice cream flavor is an awesome way to customize it for your crowd.

JOIN THE BAKING CHALLENGE

Jaw-dropping, yet completely approachable Brownie Baked Alaska-- the big version or the cupcake version-- is June's Baking Challenge. I'm excited to see all of your creative baked Alaska desserts including all the fun ice cream flavors!

If you’re not into this recipe, here is the alternate June Baking Challenge:

After you make the baking challenge recipe or alternative, share your photos throughout this month using #sallysbakingchallenge on Instagram or Twitter, or upload a photo of your recipe to my Facebook page or Facebook group. Or email it to me! (You can also message me your photo on Instagram if your account is private.) By doing so, you’re automatically entered in the $250 giveaway!!

Brownie baked Alaska cupcakes with coffee ice cream, a brownie base, and a creamy toasty marshmallow meringue topping! Easy recipe on sallysbakingaddiction.com

Brownie Baked Alaska

YIELD

serves 10-12

PREP TIME

9 hours (includes freezing)

COOK TIME

40 minutes (brownie + toasting)

TOTAL TIME

9 hours, 40 minutes

INGREDIENTS

Meringue

  • 4 large egg whites, at room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon pure vanilla extract

Special Equipment

  • Kitchen torch (if you don’t have one, use the oven as directed in step 10)
  • 9-inch 2.5 quart bowl (I recommend the one in this set)
  • Plastic wrap/cling wrap

DIRECTIONS

  1. Please watch the video tutorial in the blog post to help guide you. Read the recipe in full before beginning as the ice cream is time sensitive.
  2. Remove ice cream from the freezer and allow to soften on the counter for 10 minutes. As it softens, line a 9-inch 2.5 quart bowl (I recommend the one in this set) with plastic wrap with enough overhang to easily remove the ice cream as a whole once it’s frozen.
  3. Scoop softened ice cream into another large bowl and using a handheld or stand mixer fitted with a paddle attachment, beat until creamy. Spread ice cream into prepared lined bowl. Cover with plastic wrap and freeze for 8 hours and up to 3 days. I freeze it overnight. The longer it's frozen, the sturdier the cake and neater the slices.
  4. Preheat oven to 350°F (177°C). Grease a 9-inch round cake pan, then line with parchment paper. Grease the parchment paper as well. The brownie is difficult to remove from the cake pan as a whole without the parchment.
  5. Pour brownie batter into prepared cake pan and bake for 32-38 minutes or until a toothpick inserted in the center comes out mostly clean without any wet batter. (This brownie recipe is thick and could take a little longer in your oven.) Allow to cool completely in the pan. Once cool, run a knife around the brownie edges, then invert the pan to fully release the brownie as a whole.
  6. Remove bowl of ice cream from the freezer. Peel back the plastic wrap and place the brownie layer on top (which will be the base of the baked Alaska). Cover back up with plastic wrap and freeze for 30 minutes. (Make the meringue while you wait.)
  7. Make the meringue: Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Do not let it touch the water. (You can use a double boiler if you have one.) Whisk constantly until sugar is dissolved, about 4 minutes. Transfer the mixing bowl to an electric mixer fitted with a whisk attachment. Add the vanilla. (FYI I forgot to add it in the video!) Beat on high speed for 5-6 minutes until stiff glossy peaks form.
  8. If using the oven in step 10, preheat oven to 450°F (232°C) now.
  9. Remove ice cream/brownie from the freezer. Carefully remove from the bowl and peel off the plastic wrap. If using a kitchen torch, invert onto a heatproof serving plate or cake stand. If using the oven, invert onto a baking sheet lined with aluminum foil.
  10. Spread meringue all over the ice cream, completely enclosing it. Use a spoon to create big peaks and swirls. Make sure there is absolutely no ice cream peeking out. If using the kitchen torch, toast the entire meringue topping. If using the oven, bake in preheated oven for 4-5 minutes until toasted.
  11. Use a sharp knife (I suggest a serrated knife) to cut thin slices and serve immediately. Store leftovers in the freezer.

Make ahead tip: Step 3 can be prepared up to 3 days in advance. Brownie base can be prepared up to 3 days in advance as well. Cover and store at room temperature. My recommendation for making ahead is to assemble the entire brownie baked Alaska with meringue topping, freezing for up to 1-2 days, then torching or baking right before serving. The meringue covered Alaska holds up wonderfully in the freezer and your guests will love to watch the meringue toast! The brownie will be pretty hard, but warms up quickly as you begin slicing.

RECIPE NOTES

  1. Ice cream is sold in 1.5 quart containers. You need 2 for the full baked Alaska. If making the baked Alaska brownie cupcakes, you only need 1. See next recipe note for baked Alaska brownie cupcakes.
  2. To make baked Alaska brownie cupcakes, line 12-count muffin pan with liners. Pour brownie batter evenly into each, filling about ¾ full. Line a 2nd muffin pan with liners if there’s extra batter. (This brownie recipe makes about 14 and this brownie recipe makes about 18.) Bake either recipe for 22-26 minutes or until a toothpick inserted in the center comes out mostly clean without any wet batter. Allow brownie cupcakes to cool completely (in the pan or out of the pan, doesn’t matter!). Once cool, unwrap each. Make meringue as directed in step 7. Top brownie cupcakes with a scoop of ice cream. Continue with step 10.

© SALLY’S BAKING ADDICTION. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

SHOP THIS RECIPE

Here are some items I used to make today's recipe.

KitchenAid Stand Mixer | Glass Mixing Bowls | Egg Separator9-inch Round Cake Pan | Muffin Pan | Kitchen Torch

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69 Comments

Comments

  1. Anna on June 22, 2018 at 5:05 pm

    Hi Sally —
    I am so excited to make this! Question — if I am making a no churn ice cream (similar to your blueberry crumble one), do you think I could directly put the no churn ice cream mixture into the bowl w/ the saran wrap (step 3). Or do you think I need to put the mixture into a loaf pan first, freeze for 8 hours, soften, and then whip & put into the bowl with the saran wrap?
    I really appreciate how all of your challenge recipes really inspire me to be more creative in the kitchen. Love learning from you!

    • Sally on June 25, 2018 at 9:59 am

      Hi Anna! This is a great question. Simply put the homemade no churn ice cream mixture– after mixing it all together– into the bowl with saran wrap. No need to freeze it in a loaf pan first.

  2. Lauren @ Lemon & Mocha on June 25, 2018 at 5:07 pm

    I love that you picked this for the June baking challenge! A baked Alaska had been on my bucket list since Food Network posted one on their cover years ago and I finally made it this past Christmas. It definitely is a showstopper! Your brownie recipe looks amazing. I can’t wait to try the mini brownie baked Alaskas! So fun!

  3. Lauren on June 27, 2018 at 9:11 pm

    Hi Sally,

    Thank you for so many recipes that are fun to make and delicious to eat!

    I tried the cupcake baked alaska treats today and found that my ice cream melted quickly when I put the meringue on top. This sort of turned into a swirly meringue- ice cream topping for my brownie cupcakes. When I tried to toast the meringue, it just melted even more. Would you recommend chilling the meringue before spreading it on top?

    By the way- it still tasted very good 🙂

    • Sally on June 29, 2018 at 12:39 pm

      Hi Lauren, was the ice cream frozen solid before you added the meringue? For the cupcake size I would put the ice-cream on the brownie and put it back in the freezer until really solid before topping!

  4. Alanna on June 28, 2018 at 12:10 am

    I love this recipe, absolutely delicious! Some things I noticed (learned through my own mistakes) were if you make homemade ice cream it tends to be too soft after 8 hours in the freezer and the meringue will slide off the ice cream. I waited 24 hours and the meringue stayed on perfectly. Second, if you get any yolk in your meringue it will not stiffen properly, so it is best to start over with fresh egg whites.
    I want to try this with a cake base sometime! Thanks for a great challenge recipe, Sally!

  5. Sylvie on July 1, 2018 at 7:15 pm

    Hi Sally ! I didn’t know this cake but I’m very happy to have made it for my birthday. The association of the brownie, the rapsberry ice cream and the meringue was absolutely delicious.
    Thanks, Sally, for the baking challenge 🙂

  6. Denise McGivern on July 6, 2018 at 9:56 pm

    I am 100% with you on the cake and ice cream. I have issues with soggy stuff lol. I love this twist on the Baked Alaska. Ive never had it but I may just give this one a try!

Reviews

Questions

  1. Beth O'Neill on June 1, 2018 at 10:28 am

    If the entire baked Alaska isn’t consumed in one serving, does it refrigerate well after torching?

    • Sally on June 1, 2018 at 10:36 am

      Hi Beth! Yes, leftovers (torched or baked) hold up pretty well in the freezer.

  2. Maria on June 1, 2018 at 12:32 pm

    Hey Sally!

    I’ve made the Nutella brownies before and they were AMAZING and I’m wondering if you used the mint ice cream with the Nutella brownies? I’m just wondering if the Nutella and mint go together or if you used the regular brownie recipe? Thanks!!

    • Sally on June 1, 2018 at 2:31 pm

      The pictured baked Alaska was with the Nutella brownies as the base, yes! It was SO GOOD with the mint chocolate chip ice cream.

  3. Aya on June 1, 2018 at 1:51 pm

    Looks amazing!! Is there a substitute for cream of tartar please?

    • Sally on June 1, 2018 at 2:30 pm

      Thanks Aya! None that I have successfully tested.

    • Jenny on June 1, 2018 at 4:39 pm

      Aya, you can add a pinch of salt as the stabilizer instead.

  4. Christine on June 1, 2018 at 2:34 pm

    What is the baking time for each brownie recipe when baking as cupcakes? Can’t wait to try the mini versions!! I don’t have the self control for the big one…

    • Sally on June 1, 2018 at 4:09 pm

      Hi Christine! Sorry I missed that. I just added it.

  5. Jordan on June 1, 2018 at 2:56 pm

    This looks great, I may make this next weekend! Question about your make ahead tips. Would I put the entire thing together (brownie base, ice cream and meringue) and freeze? How would I make sure the brownie wasn’t rock hard when I went to take it out of the freezer, torch and serve it?

    Thanks 🙂

    • Sally on June 1, 2018 at 4:11 pm

      So sorry I was unclear about that! The frozen brownie will begin to quickly thaw as you slice and serve the baked Alaska.

  6. Wendy on June 4, 2018 at 10:10 am

    What a stunning dessert to make. I Love that you included ice cream in our baking challenge (is there anything better!!?? I don’t see any directions in the recipe for the cupcakes and how many does this recipe make??

    • Sally on June 4, 2018 at 10:24 am

      Hi Wendy! Love your enthusiasm about the June Baking Challenge!! Thank you!
      See my recipe notes for the cupcakes.

  7. Bre on June 5, 2018 at 3:06 pm

    Hi Sally,

    I have meringue powder I bought for making your royal icing recipe not too long ago. I’m just thinking of other ways that I could use it. Could the meringue powder be used to make the meringue instead of egg whites for this recipe?

    • Sally on June 7, 2018 at 2:42 pm

      Hi Bre, I haven’t tried it with meringue powder. Let me know if you do!

  8. Mia on June 9, 2018 at 2:00 pm

    When I made the meringue, it wouldn’t spread over the ice cream- it all kind of clumped together and wouldn’t stick to the cupcakes. What do you think I was doing incorrectly?

    • Sally on June 11, 2018 at 5:54 am

      Hi Mia! Change anything about the meringue recipe? I can’t imagine why it wouldn’t stick– it should be sticky!

  9. Louise Edwards on June 12, 2018 at 4:43 pm

    Hi Sally,

    I’m hoping to make this for a girls night on Saturday. I will need to take it to my friend’s house before and she has limited freezer space in drawers so I am going to make a 6 inch version. In terms of make ahead could I make the meringue just before I go and put it on a couple of hours later when I remove the brownie and ice cream from the freezer at my friends? Will that effect the meringue? I could make and freeze the whole thing but I’m not sure if it will fit in a small freezer with the meringue on it.

    • Sally on June 14, 2018 at 10:44 am

      Hi Louise! This is definitely a fun dessert for a girls night, awesome choice. I recommend preparing the meringue, loosely covering it, then letting it sit for a couple hours at room temperature. It’s never been a problem for me. Give it another 10 second whip, then spread all over the ice cream + toast.

  10. Cathy G on June 13, 2018 at 8:32 am

    Sally, I’m very excited to bake this for my husband for Father’s Day. He is mostly vegan– what do you think about using orange sherbet, instead of ice cream? The only question I would have is would it hold up to the baking part? (He will be ok with ice cream if sherbet won’t work.) Thanks 🙂

    • Sally on June 13, 2018 at 12:48 pm

      Hi Cathy, I’m not sure how sherbet would hold up. For a vegan option my first thought would be to reach for a coconut ice cream instead of sherbet. Let me know how it turns out !

      • Cathy G on June 17, 2018 at 7:51 am

        I don’t have a big conclusion– I did have some melting, but cut the freezing time a bit short out of necessity. I can see that having the torch would be far better than sticking the thing in the oven at 450 degrees… Sending you a picture soon.

        Checking online, there are recipes for Baked Alaska using orange sherbet, so I’m guessing it can be done. Thanks and happy first? Father’s Day to your husband. 🙂



  11. Anna on June 22, 2018 at 5:05 pm

    Hi Sally —
    I am so excited to make this! Question — if I am making a no churn ice cream (similar to your blueberry crumble one), do you think I could directly put the no churn ice cream mixture into the bowl w/ the saran wrap (step 3). Or do you think I need to put the mixture into a loaf pan first, freeze for 8 hours, soften, and then whip & put into the bowl with the saran wrap?
    I really appreciate how all of your challenge recipes really inspire me to be more creative in the kitchen. Love learning from you!

    • Sally on June 25, 2018 at 9:59 am

      Hi Anna! This is a great question. Simply put the homemade no churn ice cream mixture– after mixing it all together– into the bowl with saran wrap. No need to freeze it in a loaf pan first.

  12. Lauren on June 27, 2018 at 9:11 pm

    Hi Sally,

    Thank you for so many recipes that are fun to make and delicious to eat!

    I tried the cupcake baked alaska treats today and found that my ice cream melted quickly when I put the meringue on top. This sort of turned into a swirly meringue- ice cream topping for my brownie cupcakes. When I tried to toast the meringue, it just melted even more. Would you recommend chilling the meringue before spreading it on top?

    By the way- it still tasted very good 🙂

    • Sally on June 29, 2018 at 12:39 pm

      Hi Lauren, was the ice cream frozen solid before you added the meringue? For the cupcake size I would put the ice-cream on the brownie and put it back in the freezer until really solid before topping!

  13. Lauren on June 1, 2018 at 2:52 pm

    Here’s a question – after you’ve whipped the ice cream, is it still solid enough that you’d be able to a marble-y ice cream layer with 2 flavors? Or would this just turn into a soupy mess?

  14. Sally on June 1, 2018 at 4:10 pm

    It won’t be completely melted, just a little soft and creamy. You’ll definitely be able to swirl two flavors together.

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