Baked Alaska Recipe -
Baked Alaska Recipe
6 Photos
Baked Alaska
The perfect dessert—cake, ice cream, and baked meringue in one amazing treat! See more
  • READY IN 11 hr

Baked Alaska

Recipe by  

"Cake and ice cream dessert topped with meringue -- vary ice cream flavors for your signature dish. I like cherry-burgundy ice cream!"

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 - 8 inch round Alaska Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    11 hrs


  1. Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
  3. Prepare cake mix with egg and almond extract. Pour into prepared pan.
  4. Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.
  5. Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.
  6. Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours.
  7. Preheat oven to 425 degrees F (220 degrees C).
  8. Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
May 02, 2007

I cheated a little and used sliced pound cake cake as a base then I poured some Baileys liquour over it before the ice cream was added. Other than that it went like a dream. If you have a chefs blow torch you don't even need to put it in the oven as your are not actually cooking the meringue.

Most Helpful Critical Review
Dec 23, 2003

First of all, I only needed 3 egg whites for the meringue. This was a fun and special treat for my husband on Valentine's day, but a little disappointing for all of the effort it took. I can get as much enjoyment out of a bowl of cake and ice cream.


50 Ratings

Nov 20, 2005

This recipe was great but was a little confused when it came to preparing the cake. This recipe called for 1 egg along with the almond extract but if you prepare the cake mix by the directions on the box it calls for 3 eggs so I went by the box directions and it turned out really good. Everyone was amazed that the Baked Alaska didn't melt and was very tasty. We used orange/pineapple ice cream which was very yummy! Thanks

Jan 11, 2008

My family loves this and my kids ask me to make this for their birthday cakes. I make this with a browine bottom instead of a cake bottom (make as directed on box). You can also line your bowl with saran wrap. Once the brownie has cooled completely and the ice cream is hard, I put the ice cream on top of the brownie and spread the meringue over the top of the ice cream and to the bottom of the brownie. Make sure that you have a fairly thick layer of meringue completley covering everything or your ice cream will melt. I bake this at 375 until lightly brown. Freeze left overs. Once frozen it is hard to cut.

Jul 19, 2005

I found this recipe to good, but too boring compared to other Baked Alaska's I've enjoyed. Try using a cookie base for the base (prepared cookie dough), and adding some fun to the ice cream, such as crushed candy or candy bar. Also, you cannot stress enough the importance of having the meringue truly meet every edge!

Aug 03, 2006

I am actually rating the meringue portion of this recipe. I wanted to make an ice cream pie topped with meringue, so I crushed a bunch of Oreos and patted them down into a glass pie plate with some butter and a little sugar. After baking that for a bit, I placed it in the freezer to cool and then spooned in some yummy coffee ice cream. That went in the freezer again. Once it was nearly rock solid, I whipped up 3 room-temperature egg whites with a handheld mixer on low in a large ceramic (never use plastic) bowl. I added 1/8 tsp cream of tartar and 1/2 cup sugar, slowly as it mixed and increased the speed in increments. I grabbed the pie out of the freezer and spread the meringue on top, making sure to meet all the edges. The peaks weren't extremely stiff, but they held up when I swirled them around. I baked my concoction for about 6 minutes in the oven, but unfortunately the ice cream melted quite a bit. Perhaps the cake serves as a buffer. Anyway, I froze it all over again and it turned out lovely, without weeping at all.

Mar 13, 2004

Try a brownie base- this was a family treat when I was a kid!

Dec 23, 2003

I've had this before and it was INCREDIBLE!!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 330 kcal
  • 17%
  • Carbohydrates
  • 53.1 g
  • 17%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 315 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Chicken Breast Recipes
Chicken Breast Recipes

With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.

Zucchini On The Grill
Zucchini On The Grill

The firm, juicy texture of zucchini make them a perfect side to toss on the grill.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Baked Alaska

The perfect dessert—cake, ice cream, and baked meringue in one amazing treat!

Baked Flan

See how to make a simple flan with a creamy, custardy texture.

Baked Ziti II

It's the simple solution to the weeknight dinner challenge.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States