Reviewed: Nov. 25, 2009

Had fun with this one used three different ice creams. Lined the bowl with plastic wrap. added ice cream packed it down and sealed it with plastic wrap froze it for 8 hours each time. I change flavors

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maccordeiro

Cooking Level: Expert

Home Town: San Lorenzo, California, USA

Living In: Hayward, California, USA

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Reviewed: Aug. 3, 2009

This dessert is fabulous & delicious, what a show stopper!! I made this 4th of July weekend, and it went over so very well. Only change I made was to use chocolate fudge cake mix, I omitted the almond extract, but used vanilla bean ice cream. The flavor combo is great, I will make this again using the white cake though. I used the 8x8 inch glass dish, the cake baked up high which was fine. I used a round bowl for the ice cream mold. This does require several steps and prep, but it is so very worth it, this is no fail if followed properly. Be sure to quickly spread the meringue, and definitley be sure it's "sealed" to the parchment paper. I never thought my first time making baked alaska would turn out so great! Thank you for this recipe, I will use this again!

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Cat Lady Cyndi (cyndi gephart)

Cooking Level: Expert

Home Town: Trenton, New Jersey, USA

Living In: Levittown, Pennsylvania, USA

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Reviewed: Jul. 11, 2009

I made this yesterday for a dessert party and it was the STAR of the desserts. I used a cookie dough crust--a little over half of a large tube of chocolate chip cookie dough (saved me time, but you could make it from scratch). Baked for a while; about 16 minutes until firm but still slightly soft. For the inside, I filled my 8-inch bowl first with a tub of chocolate ice cream (everything is 1.5 pints now), pushing it up the sides so there was a bowl-shaped cavity for more ice cream. Inside of that, I put chocolate chip cookie dough ice cream, totaling 3 pints between the two. I frozen that AND the cookie dough crust for about 5 hours. For the meringue, I beat 9 egg whites with a heavy cup of sugar and 1/4 tsp cream of tartar. I was making Creme Brulee at the same time (from Creme Brulee recipe on this site), using 9 egg yolks (1 1/2 times the recipe), so I used all the leftover egg whites for this meringue. I made a lot of meringue, which allowed me enough to THOROUGHLY coat the outside of the ice cream and cookie dough. The meringue MUST cover everything--it acts as an insulator. This is VERY important, or the Alaska will not work. I froze that for 2 1/2 hours and then baked for 8 minutes. It could have used an extra 2, but it was lightly browned at 8. This was a spectacular and delicious dessert, plus it was something new and fun. I will make again--thanks for the recipe!

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Brooke Elizabeth

Cooking Level: Intermediate

Living In: Columbia, Maryland, USA

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Reviewed: Apr. 18, 2009

I thought that it was a nice dish.Although i went with homemade cake mix, but still I thought that it was a magnificent dessert.Nice job

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chef Tyler

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Reviewed: Jan. 22, 2009

Awesome!! I made this for my family and they all loved it and have requested it again and again. The third time I made it, I tried to get creative and use cupcakes and make a bunch of mini baked alaskas. It didn't work. Don't try it. All the ice cream melted. Follow the recipe for best results. My family and I loved it and I will be making this again and again and again.

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Rachel Kelly

Cooking Level: Intermediate

Living In: Marion, New York, USA

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Reviewed: Jan. 4, 2009

I used the chocolate cake recipe "One Bowl Chocolate Cake III" and Maple Walnut ice cream. I also used 6 egg whites instead of 8 because that is what I had. Next time I will use the whole 8. The cake was amazing. Just great!

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ahoffort

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Reviewed: Nov. 22, 2008

I increased the almond extract just a little and added I toasted sliced almonds and added them on top of the cake and between layers of chocolate and vanilla ice cream to give the dish a little more texture and keep with the almond flavor. Ditto on the confusion over the number of eggs to add. I added one extra egg to the three called for by the mix and it seemed fine. The cake was probably a little spongier than it would have been otherwise.

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AaronS

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Reviewed: Aug. 3, 2008

i made mine individual size, it was so much easier to serve.

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Dora

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Reviewed: Jul. 5, 2008

My sons prefer a Baked Alaska for a birthday cake. I use 4 eggs (the yolks to make the brownie which we use under it, whites with 1/2 c. of sugar). The four whites are enough and work fine:)

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Harriet

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Reviewed: 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.

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twilkins

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Reviewed: Aug. 6, 2007

it takes alot of tender loving care but it was definetly worth it! It was delicious!

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Hannah Banana

Cooking Level: Intermediate

Home Town: Pasadena, California, USA

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Reviewed: May 2, 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.

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KimB

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Feb. 17, 2007

I made this as a bit of a joke, since it has a reputation as an incredibly complex dessert. But it wasn't that hard, and tasted great.

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mwilsonbc

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Reviewed: Dec. 25, 2006

What a nightmare.....I will never attempt again. Sorry:(

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chef tara

Cooking Level: Intermediate

Home Town: Grand Island, New York, USA

Living In: Orlando, Florida, USA

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Reviewed: Aug. 3, 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.

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Apple Jacks

Cooking Level: Beginning

Home Town: West Palm Beach, Florida, USA

Living In: Gainesville, Florida, USA

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Reviewed: 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

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LEEPERLADY

Cooking Level: Expert

Home Town: Scarborough, Ontario, Canada

Living In: Richmond Hill, Ontario, Canada

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Reviewed: Aug. 10, 2005

There was some confusion in the instructions. The Cake was also alittle bit to sweet and heavy

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AJM

Cooking Level: Intermediate

Living In: Escanaba, Michigan, USA

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Reviewed: 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!

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PHELLPPER

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Reviewed: Apr. 13, 2005

too difficult. The ice cream melted before I could get the meringue on. The meringue never formed stiff peaks. Appereance was awful. Tastes good though.

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BELKIS1

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Reviewed: Jul. 9, 2004

nice idea, but using that many egg whites was horrible- they wouldn't form stiff peaks at all. definetly cut that amount down! it was a disaster!

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THEALLSTARGOALIE

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