Brownie Baked Alaska

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.

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

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.

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 3 layers:

  1. Sponge Cake
  2. Ice Cream
  3. 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.

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

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.

How to make brownie baked Alaska on sallysbakingaddiction.com

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:

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 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.

Meringue topping for brownie baked Alaska on sallysbakingaddiction.com

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!)

Meringue topping for baked Alaska on sallysbakingaddiction.com

Toasted meringue for brownie baked Alaska on sallysbakingaddiction.com

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!

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… 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

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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

Brownie Baked Alaska

  • Author: Sally
  • 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

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

  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.

Notes

  1. 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.
  2. Special Tools: KitchenAid Stand Mixer | Glass Mixing Bowls | Egg Separator9-inch Round Cake Pan | Muffin Pan | Kitchen Torch
  3. 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.
  4. 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 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.

92 Comments

  1. 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!

    1. 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. 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. 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 🙂

    1. 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. 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. 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. 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!

  7. Sally,
    What kitchen torch to you recommend? The one I have left terrible blotches and ruined the look of the meringue. I clicked on the link for the torch on “special tools” and it wasn’t available. Although the Baked Alaska didn’t look good, it tasted amazing. I want to make it again with a better torch.

  8. 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!

  9. Ughhhhh I was recently diagnosed with a wheat allergy! Maybe I’ll make a flourless brownie recipe? This would be PERFECT for my sons birthday in early june!

  10. 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!

  11. Hello Sally, this looks wonderful. I was wondering if the egg whites reached 160° at some point so they would be ok to eat raw. Thanks!

  12. Hi Sally! I was wondering if this meringue recipe would be enough to cover the sides and top of a three layer 9-inch round cake. I’m thinking of crumbling some Graham crackers in between chocolate cake layers to create a S’mores cake! If you have any tips for the Graham crackers that would be great as well 🙂

  13. 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!

    1. 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!

    1. Directly above the recipe there is a photo with the caption “Baked Alaska Video Tutorial”. Click on the triangle in the center of that photo and the video will play!

  14. 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?

  15. 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!

      1. 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.

      2. 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!

  16. Hi, if i’m using your homemade brownie recipe should I halve it. It seems like a lot of brownie batter for one pan!

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