This dessert is a stunning combination of textures and temperatures—warm, golden meringue on the outside and cool, velvety ice cream inside, all anchored by a dense, fudgy brownie. It’s surprisingly easy to assemble and can be made ahead of time, making it perfect for entertaining. Whether you’re impressing guests or treating yourself, this is a fun, flavorful dessert experience.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Brownie batter (homemade or boxed)
Ice cream (any flavor you love)
Egg whites
Granulated sugar
Cream of tartar (optional)
Vanilla extract (optional)
Directions
Bake the brownie base: Preheat oven to 350°F (175°C). Bake the brownie batter in a lined round or square pan and let it cool completely. Cut into rounds if making individual portions.
Shape the ice cream: Line a bowl or small dome-shaped dish with plastic wrap. Fill with softened ice cream and smooth the top. Freeze until solid (at least 2–4 hours).
Place the ice cream dome on the brownie base: Remove ice cream from the mold and place it over the brownie. Freeze again while making the meringue.
Make the meringue: In a clean bowl, beat egg whites until foamy. Add cream of tartar and continue beating. Gradually add sugar until stiff, glossy peaks form. Add vanilla extract if desired.
Cover with meringue: Remove brownie and ice cream from the freezer and immediately cover completely with meringue, sealing all edges.
Torch or bake: Use a kitchen torch to brown the meringue, or bake in a 500°F (260°C) oven for 3–5 minutes until golden.
Serve immediately or freeze until ready to serve.
Servings and timing
This recipe serves 6–8 people. Prep time: 30 minutes (plus freezing time) Cook time: 20–25 minutes (for brownie base) Assembly time: 15 minutes Total time: About 1 hour active (plus 2–4 hours freezing)
Variations
Mini Baked Alaskas: Use cupcake tins or ramekins to create individual servings.
Flavor Combos: Try peppermint ice cream on chocolate brownies or coffee ice cream with a mocha brownie base.
Add Crunch: Sprinkle chopped nuts or crushed cookies between the brownie and ice cream layers.
Chocolate Meringue: Add cocoa powder to the meringue for extra chocolate flavor.
Berry Swirl: Add a layer of berry compote between the brownie and ice cream.
Gluten-Free: Use a gluten-free brownie recipe or mix.
Storage/Reheating
Baked Alaska should be stored in the freezer if not serving right away. Cover loosely with plastic wrap and freeze for up to 2 days. Do not microwave or reheat—this dessert is best served cold with the toasted meringue freshly made. If making ahead, store the assembled and covered Alaska in the freezer, then torch or bake the meringue just before serving.
FAQs
Can I make Baked Alaska ahead of time?
Yes, you can fully assemble it (including the meringue) and freeze. Toast or bake the meringue just before serving.
What kind of ice cream works best?
Any firm, scoopable ice cream will work. Avoid overly soft or whipped styles.
Do I need a kitchen torch?
No, but a torch gives the best control. Alternatively, bake at a high temperature briefly to brown the meringue.
Can I use boxed brownie mix?
Absolutely! It’s a great time-saver and works perfectly as the base.
What keeps the ice cream from melting?
The meringue acts as an insulator, protecting the ice cream during the brief baking or torching process.
Can I use a cake base instead of brownies?
Yes, pound cake or sponge cake works well, but brownies add a fudgy richness.
How do I prevent ice crystals in the ice cream?
Use fresh ice cream and keep the dessert tightly wrapped in the freezer. Don’t freeze it for too long before serving.
Can I flavor the meringue?
Yes, add a touch of vanilla, almond, or citrus extract for extra flavor.
What pan works best for freezing the ice cream dome?
Any bowl or dome-shaped dish lined with plastic wrap works. Silicone molds are also great for easy removal.
How long should I torch the meringue?
Torch until evenly golden brown. This usually takes 1–2 minutes, moving in circles to avoid burning.
Conclusion
Brownie Baked Alaska is a dramatic, delicious dessert that delivers a memorable mix of textures and flavors. With a rich brownie base, creamy ice cream center, and toasted meringue topping, it’s a crowd-pleaser that’s easier to make than it looks. Whether for a holiday, celebration, or just a fun baking project, this dessert is sure to wow.
Brownie Baked Alaska is a stunning dessert featuring a fudgy brownie base, a dome of ice cream, and a toasted meringue shell. It combines hot and cold, soft and crisp, for an unforgettable treat that’s perfect for celebrations.
Author:Catherine
Prep Time:30 minutes
Cook Time:20–25 minutes
Total Time:1 hour active (+2–4 hours freezing)
Yield:6–8 servings
Category:Dessert
Method:Baking, Freezing
Cuisine:American
Diet:Vegetarian
Ingredients
1 batch brownie batter (homemade or boxed)
1 quart ice cream (any flavor), softened slightly
4 large egg whites
1 cup granulated sugar
1/4 tsp cream of tartar (optional)
1/2 tsp vanilla extract (optional)
Instructions
Preheat oven to 350°F (175°C). Bake brownie batter in a lined 8-inch round or square pan. Cool completely.
Line a medium bowl (about 6 inches wide) with plastic wrap. Fill with softened ice cream, smooth the top, and freeze until solid (2–4 hours).
Cut brownie into a round to match the ice cream dome (if needed). Place ice cream dome over brownie base. Freeze again while making meringue.
In a clean bowl, beat egg whites until foamy. Add cream of tartar and continue beating. Gradually add sugar and beat until stiff, glossy peaks form. Mix in vanilla extract if using.
Remove brownie and ice cream from freezer. Cover completely with meringue, sealing all edges to prevent ice cream from leaking.
Using a kitchen torch, toast meringue until golden, or bake at 500°F (260°C) for 3–5 minutes until browned.
Serve immediately or freeze until ready to serve.
Notes
Make ahead: assemble fully, freeze, and torch or bake the meringue just before serving.Line ice cream mold with plastic wrap for easy removal.Customize with different brownie flavors or ice cream varieties.Use a kitchen torch for more precise browning, or bake briefly at high heat.Meringue acts as an insulator, keeping the ice cream from melting quickly.
