This brownie baked Alaska combines homemade brownies with your favorite ice cream flavor (like mint chocolate chip) and is topped with toasted marshmallow meringue for a truly memorable and impressive treat.
After receiving many requests for the recipe, as well as my own desire to tackle this “difficult” retro dessert, I devoted some time recipe testing baked Alaskas. 3,845 quarts of ice cream later, let me present you with baked Alaska and baked Alaska cupcakes. Let’s get one thing straight, though…
Better with Brownie
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. In this blog post, you’ll find a full tutorial, recipe, step-by-step photos, and a video to guide you along.
What is Baked Alaska?
Traditional baked Alaska combines 3 layers:
- Sponge Cake
- Ice Cream
- Soft Marshmallow-y 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 drip down into the brownie once served. Baked Alaska is an impressive dessert and, like I said above, so darn good with a brownie base.
Ice Cream for Baked Alaska
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.
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.
Brownie Baked Alaska
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:
- Homemade Chewy Brownies
- Nutella Brownies from Shelly’s cookbook
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 Marshmallow Meringue
This marshmallow meringue is essentially my homemade marshmallow creme. 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.
The marshmallow meringue is pretty much Swiss Meringue Buttercream, just without the butter. 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 it does in these chocolate swirled meringue cookies, chocolate soufflé, French macarons, and these angel food cupcakes.
Baker’s 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). 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 creme.
You Can Use a Kitchen Torch for Baked Alaska
Spread that marshmallow goodness all over the ice cream and begin torching. I suppose this should be called “torched Alaska” instead? I know many 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!)
You’ll use a torch again when you make no bake s’mores cake and chai pumpkin meringue pie.
Baked Alaska 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 marshmallow meringue topping. I know many of you will appreciate the simpler cupcake version.
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!
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… will be impressed. 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.
Baked Alaska Video Tutorial
See Your Brownie Baked Alaskas!
Many readers tried this recipe as part of a baking challenge! Feel free to email or share your recipe photos with us on social media. 🙂
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Brownie Baked Alaska
- Prep Time: 9 hours
- Cook Time: 40 minutes
- Total Time: 9 hours, 40 minutes
- Yield: serves 10-12
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Brownie baked Alaska combines fudgy homemade brownies with your favorite ice cream flavor and is topped with toasted marshmallow meringue for a truly memorable and impressive treat.
Ingredients
- Two 1.5 quarts any flavor ice cream*
- enough brownie batter for 9-inch pan (I suggest this Nutella brownies recipe or this chewy brownies recipe)
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
Instructions
- 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.
- 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.
- 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.
- Preheat oven to 350°F (177°C). Grease a 9-inch round cake pan, line with a parchment paper round, then grease the parchment paper. Parchment paper helps the brownie seamlessly release from the pan. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- 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 chewy brownies 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.
- 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.)
- 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.
- If using the oven in step 10, preheat oven to 450°F (232°C) now.
- 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.
- 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.
- Use a sharp knife (I suggest a serrated knife) to cut thin slices and serve immediately. Store leftovers in the freezer.
Notes
- Make Ahead Instructions: 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.
- Special Tools (affiliate links): 9-inch 2.5 quart Bowl (I recommend the one in this set) | Electric Mixer (Handheld or Stand) | 9-inch Round Cake Pan | Double Boiler | Kitchen Torch
- Ice Cream: 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.
- Cupcakes: 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 Nutella brownies recipe makes about 14 and this chewy brownies 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.
Keywords: brownie baked Alaska
I want to make a smaller baked Alaska, about 6″. I halved the brownie recipie and used one 1.5L ice cream with was more than I needed. I’m trying to decide how much meringue, would prefer more than too little. So my question is can I freeze the meringue to use it later?
Hi Brenda! For best taste, texture, and appearance, we don’t recommend freezing meringue to use later.
Thanks for sharing this recipe. I’m looking forward to making it for my nephews birthday. As the party isn’t at my house and I need to transport it I was wondering if I could make the meringue ahead of time or will it deflate. Looking at about 2 hours before.
Hi Brenda! We would assemble the whole dessert ahead of time and freeze – could you transport it in a cooler? See make ahead instructions for details!
It’s cold here so I’m not concerned about it melting on the drive.
Thanks.
Hi sally
I am wondering about the make ahead instructions— how does the meringue freeze? What do you recommend to cover the assembled Alaska with before freezing it?
Hello! The meringue holds up wonderfully in the freezer. We don’t cover it – for just one day in the freezer, it’s been perfectly fine!
Will the Baked Alaska adequately brown if I pour flaming rum over the cupcakes instead of torching it? Want to give my grandchildren a night they will never forget. Do you recommend any other flaming liquid that won’t impart a strong flavor?
Tanks
This was great! My mom always made (maybe still does) Baked Alaska with a brownie base, but I don’t think she usually gets the meringue quite right.
I didn’t have as much ice cream as the recipe calls for. I’m not sure I would have had enough meringue if I had. (Then again I did that bit a lot quicker than I should have.)
★★★★★
I want to make this for Christmas, but will plan to transport it in the car for 20min (without merengue on top), then add the whipped topping later that evening. I have a kitchen aide mixer at home (not at my mother in laws house), and would like to whip the merengue (also using pasteurized eggs since I’m pregnant, so will need to whip longer) beforehand and bring it with me. This is just to ensure I can get it whipped well enough without having to use a hand mixer. Do you think it is possible to whip the merengue in advance, bring it there, and then just whip it again with a hand mixer if needed? Or will it just collapse? Thank you!
★★★★★
Hi Jessica, Our 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. See the recipe notes for details!
Would swiss meringue buttercream work too or it won’t freeze as well?
Hi don’t recommend Swiss meringue buttercream since butter freezes solid. You want to use the meringue listed in this recipe.
First attempt was a success although I felt the brownie base was too solid. I used the nutella recipe. Is this just because the base is frozen or would another less dense brownie base be better?
★★★★
Hi Jules, It’s likely just that the brownie is frozen but you can try baking the brownies for a minute or two less if you decide to try it again.
I’m loving the idea of this little darling for a dinner party on Saturday. I have just the cake stand and I don’t use my torch nearly enough!I’m wondering if I could layer two flavours of ice cream that would compliment one another, say coffee and chocolate chip. I’m guessing I’d just need to put the first flavour in the bowl and freeze, then add the second and freeze once again to prepare it for the meringue topping.
★★★★★
Yes, you can definitely use two flavors that way. Enjoy!
I made this according to instructions, and it was perfect and gorgeous…until I put it in the 450 degree oven for 4 minutes. Then it melted! The beautiful meringue slid off the ice cream so that it looked like an avalanche had hit–and the meringue was not even browned. It was still delicious, albeit a huge mess. So I’m wondering what I can do in future versions, save trying a kitchen torch or serving it cold without heating.
Thank you for for the wonderful recipe, in any event.
I made this today, and honestly, baked Alaska isn’t worth the trouble. I followed the recipe as instructed with the chewy fudge homemade brownies. The meringue stiffened fine. But in the time I took to spread the meringue onto the frozen ice cream dome, the ice cream started melting and the meringue started running. I put it back in the fridge for another hour to harden further. Got the meringue on again, toasted it, and it looked good for 5 minutes. Then I cut one slice, then two, and then it turned into a drippy mess again. So while I managed one instagram worthy photo, the brown became frozen and was hard to eat, the ice cream soft, and the meringue runny. Why go through all this effort when a the brown (which is delicious) can be paired with ice cream and toasted meringue and made to look a million times better on an individual plate? It will taste better, and look better when properly plated and the brownie is at the proper temp. Baked Alaska is one dessert that should remain in unpopular obscurity.
★★
Another winner! I made this for our small 4th of July family get-together. I’ve had Baked Alaska once before and wanted to try my hand at making it myself. It seemed at first glance like it could be very complicated but it was a lot easier than I expected. The family was so excited when it was done and everyone loved it. My mother-in-law said it was one of the best things she’d ever had! Thanks for a fun to make and super delicious recipe!
★★★★★
This is a great start for a baked Alaska. I followed directions to a tee and once you get to the merengue part the recipe falls apart. It never makes “stiff” peaks and slides of the ice cream. When you bake it, it doesn’t stick to the ice cream and melts the ice cream. It still tastes good, hence the 3 stars.
★★★
Hello, I have a question, but first two comments. This recipe looks absolutely amazing, and I had to laugh when I read your commentary, because I thought I was the only person in the civilized world who hates ice cream and cake combined. I’ve always preferred Carvel ice cream cakes over even Häagen-Dazs or Baskin and Robbins because I just don’t like the way ice cream mixes with cake. But I love the way ice cream mixes with brownies. It is what it is I guess.
Anyway, I think I already know the answer to my question, but why do you list in the ingredients two 1.5 quarts of ice cream? I’m not sure why you wrote it that way, it’s a little confusing, I’m assuming you mean 3 quarts? If so, the only thing I could figure out, as to why you put it that way, was because a lot of the store-bought brands are 48 ounces. Did you list it that way because you want us to use two of those 48 ounce ice cream containers? LOL like I said it’s a little confusing the way you have it written. But I can’t wait to try this recipe!
★★★★★
Hi Paul, You are 100% correct! See recipe note #3 🙂
Thank you, thank you Obi Wan Sally! I will post another comment when I come to my next cheat days and make this recipe. Looks awesome! Hey, while I have you on the line, do you have any recommendations for flavors of ice cream? Not that I can’t pick my own, but I have never made this before.
★★★★★
I made them with both mint chocolate chip and coffee ice cream but you can really use anything you like. Salted caramel or peanut butter or even strawberry ice creams would all be wonderful. Have fun!
Hi Sally! I plan to make this cake for my boyfriend tomorrow! Since I don’t have a kitchen torch, I have to use my oven. How does it look after coming out of the oven? —does it have the torched look like the kitchen torch does?
It is slightly toasted, yes!
Hi! Thanks so much for this recipe! I have a question…. I’ve tried to make this meringue twice before, and each time it just wouldn’t stiffen(I ended up trying to put it over the baked Alaska, and it just made a big mess)… am I doing something wrong??? Would it be okay if I didn’t heat it, and just made it like normal meringue??
Thanks so much!
Another question! Do you think it would work to just use whipped cream instead of the meringue?
No, whipped cream won’t work if you want to toast it!
Hi Ellie, If your meringue isn’t forming the stiff glossy peaks like in the photos and videos make sure you are using room temperature egg whites and don’t skip the cream of tarter. Also be sure when you are heating it that the bottom of your bowl isn’t touching the hot water. You can watch me make it in the video to see exactly what I’m doing – I hope that helps!
Do you need to adjust the baking time if you’re making ahead and have frozen the whole thing for a day or two?
Hi Blake, No need to adjust the baking time. See recipe note #1 for the make ahead instructions!
I don’t like ice cream with cake, but I am with you on brownies and ice cream!!!! I cannot wait to try this for my birthday “cake.” Thanks for the recipe!
★★★★★
This looks delicious! And it looks so impressive, while in the mean time it’s so simple to make! I’d love to make this in the summer, but I was wondering something about the cupcake version…if I bake them in the oven to toast the meringue (I don’t own a kitchen torch, unfortunately), would I simple arrange them on a lined baking sheet, swath them in meringue, and bake? Thanks!
Exactly!
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!
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 🙂
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!
My husband used to love baked alaska, so I will surprise him on Father’s Day with the mini version. And what wouldn’t be better with brownies? He’s been on a brownie kick lately so this is perfect! Thanks for all the great recipes over the years. (I made your raspberry chocolate coffee cake 5 years ago to serve my daughter’s bridesmaids on her wedding day, yum! And not to long ago she sent me an email saying tht one of her friends loved your blog and I migh twant to check it out. She laughed when I told her I’d been following you for 5+ years!!!)
Well, Sally, I had high hopes. I made the Nutella brownies in the cupcake pan—delish!— and made up two with a scoop of coffee chip gelato on top, keeping them in the freezer until after dinner. My fail was cutting back the recipe to use only one egg white and the corresponding amounts of sugar etc. However, there wasn’t enough volume to whip up the meringue to the stiff peak stage. I tried for ages, then gave up and served the brownie and ice cream on their own, with a bit of the soft meringue. Yummy, but not Baked Alaska. Guess I would have been better off with more egg whites and making up a bunch of the individual ones to freeze. Live and learn!
If I were to make this ahead of time (thinking of serving it for Father’s Day and prepping the day before), how would you recommend storing it in the freezer? Plastic wrap seems like it would cause a meringue-y mess and I would worry about ice crystals if I just use a cake stand or cake saver. Thoughts?
Hi Chanda! I don’t cover it at all. For just one day in the freezer, it’s been perfectly fine!