Holiday Baked Alaska

December 23, 2009


I worked on a holiday project with Good Bite for Betty Crocker, and this is one of the recipes I contributed to them based on a combination of my favorite desserts and flavors. I think it’s one of the most un-weelicious recipes I’ve ever created because it’s packed with sugar, but since it’s the holidays and I don’t believe in deprivation, I decided to post it here, too. I find this to be a super delicious dessert, not to mention a total show piece for your guests. With a rich chocolate brownie base; peppermint, mint chocolate chip and vanilla ice creams and peaks of meringue all over, Baked Alaska is a gorgeous and delicious dessert to serve for Christmas that will blow everyone away. The best part is that you can prepare it days or even a week in advance and keep it in the freezer until you’re ready to serve it.

You can’t imagine how big Kenya’s eyes were when he saw the final product. Of course being the sweet mom that I am (wink, wink), I never want Kenya to miss out on such a special treat. So, I cut into the Baked Alaska
and served us each a slice. He was totally intrigued by the layers of ice cream, and remarked, “it’s beautiful!” He loved eating it so much, I may switch up the flavors and make it for his birthday this year. But, no matter what time of year you decide to make it, everyone will fall in love with this incredible treat!


Holiday Baked Alaska

No ratings yetSave RecipeSaved Recipe!Rate RecipePrint RecipeAuthor: Catherine McCordPrep Time 10 minutes Cook Time 50 minutes Total Time 4 minutes


  • 1 Pint Peppermint Ice Cream, softened
  • 1 .5 Oz Gallon Mint Chocolate Chip Ice Cream, softened
  • 1 .5 Oz Gallon Vanilla Ice Cream, softened
  • 1 Cup butter
  • 8 oz Bittersweet Chocolate
  • 4 eggs
  • 2 Cups sugar
  • 2 Tsp vanilla
  • 1 1/4 Cup flour
  • 1 Tsp baking powder
  • 1/2 Tsp kosher salt
  • 8 Eggs Whites, room temperature
  • 1/4 Tsp cream of tartar
  • 1 Cup sugar


  • Line a 3 quart metal bowl with plastic wrap and scoop out the softened ice cream in layers starting with the peppermint, then the mint chocolate chip and finally the vanilla.
  • Cover with plastic wrap and freeze for 4 hours or more.
  • Preheat oven to 350 degrees.
  • Grease a 9 inch cake pan, line the bottom of the pan with parchment and grease again.
  • Place butter and chocolate in a glass bowl over a pot of hot water (or a double boiler) and stir the butter and chocolate until melted. This can also be done in a microwave for 1 minute.
  • In a separate bowl, whisk the eggs, sugar and vanilla until combined.
  • In another bowl, whisk the flour, baking powder and salt until combined.
  • Add the cooled chocolate mixture to the eggs and whisk to combine.
  • Add the flour to the chocolate mixture and whisk to combine.
  • Pour the brownie mixture into the cake pan and bake for 50 mins-1 hour.
  • When the cake is completely cool, unmold it on to a large flat, ovenproof plate.
  • Unmold the ice cream dome on top of the brownie layer and remove the plastic. Place back in the freezer.
  • Whip the egg whites and cream of tartar for 2 minutes on medium high speed.
  • Increase the speed to high and add the sugar in a slow stream until stiff, but not dry peaks form, about 4 minutes.
  • Cover the ice cream dome with the meringue covering completely and make swirly peaks with a spoon all over.
  • Freeze for at least 3 hours or up to 2 days.
  • Preheat the oven to 500 degrees.
  • Bake the baked alaska for 3-5 minutes or until the peaks start to turn golden.
  • Slice and serve.
  • * Tip: Wetting your knife in hot water in between cuts makes the dessert easier to cut.
  • * You can place it back in the freezer after the meringue bakes until you’re still not ready to serve


Calories: 350kcal | Carbohydrates: 46g | Protein: 5g | Fat: 17g | Cholesterol: 75mg | Sodium: 135mg | Fiber: 1g | Sugar: 36g Did you make this recipe?Mention @Weelicious or tag #weelicious!

Leave a Reply

Your email address will not be published. Required fields are marked *