Holiday Baked Alaska

Top a brownie base with three flavors of ice cream and a heavenly meringue for an easy holiday dessert that will truly wow the crowd.


16 servings

Ice Cream Dome Ingredients

2 cups (1 pint) peppermint ice cream, softened
6 cups (1.5 quarts) mint chocolate chip ice cream, softened
6 cups (1.5 quarts) vanilla ice cream, softened

Brownie Base Ingredients

1 cup butter
8 ounce bittersweet chocolate
4 eggs
2 cups granulated (white) sugar
2 teaspoons vanilla extract
1 1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Meringue Ingredients

8 egg whites, room temperature
1/4 teaspoon cream of tartar
1 cup granulated (white) sugar


Line a 3-quart bowl with plastic wrap. Fill base of bowl with peppermint ice cream; layer with mint chocolate chip ice cream, then finish with a layer of vanilla ice cream. Cover surface with plastic wrap and freeze until ice cream is very hard, at least 4 hours or up to 24 hours in advance.

Preheat oven to 350°F (177°C). Spray 9-inch cake pan with cooking spray, line the bottom of the pan with parchment paper and spray parchment paper with nonstick cooking spray.

Place butter and chocolate in a medium glass bowl over a saucepan of hot water (or a double boiler) and stir the butter and chocolate until melted. This can also be done in a microwave by placing butter and chocolate in microwave-safe medium glass bowl and microwaving on HIGH for 1 to 2 minutes or until melted, stirring once. Set aside to cool

In a separate large bowl, whisk the eggs, sugar and vanilla until well combined. In another medium 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 into cake pan. Bake 50 minutes to 1 hour until toothpick inserted in center comes out clean.

When the brownie is completely cool, about 1 hour. Turn brownie out onto a large flat, ovenproof plate. Unmold the ice cream dome on top of the brownie layer. Place back in the freezer.

With electric mixer fitted with the whisk attachment, 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, glossy peaks form.

Remove ice cream dome from freezer. Remove plastic wrap. Cover the ice cream dome with the meringue, covering it completely, using the back of spoon to make swirly peaks. Freeze for at least 3 hours or up to 2 days.

Preheat the oven to 500°F (260°C). Bake for 3 to 5 minutes or until the peaks start to turn a golden brown color. For easier slicing, let cake stand for 30 minutes. Slice and serve.

Estimated Time

Preparation Time: 1 hour
Freeze Time: 4 hours + 3 hours
Bake Time: 1 hour
Cool Time: 1 hour
Stand Time: 30 minutes

Nutritional Information

Amount per serving: Calories 630 (Calories from Fat 270), Total Fat 30 g (Saturated Fat 18 g, Trans Fat 1 g), Cholesterol 135 mg; Sodium 380 mg; Total Carbohydrate 82 g (Dietary Fiber 2 g; Sugars 66 g), Protein 9 g; Exchanges: 1 Starch; 4 1/2 Other Carbohydrate; 1/2 Lean Meat; 5 1/2 Fat; Carbohydrate Choices: 5 1/2

Recipe Courtesy Of

Betty Crocker

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