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Slice of Baked Alaska

Baked Alaska

Course Dessert


  • 1 Vanilla cake mix (and ingredients listed on box to make cake)
  • 1/2 gallon Vanilla ice cream


  • 6 egg whites
  • 1/2 tsp cream of tartar
  • 1/2 tsp vanilla
  • 1 cup sugar


  • Soften a 1/2 gallon of ice cream on the counter for about 30 minutes. Meanwhile, line a medium sized mixing bowl with plastic wrap. Scoop the ice cream into the bowl, pressing firmly to remove any air pockets. Cover, and freeze for at least 4 hours. (Can be done up to a week in advance.)
  • Prepare cake according to package directions and pour 2/3 full into a 9-inch cake pan. Bake at 325 for 35-45 minutes, or until toothpick inserted comes out clean. Cool. Then invert the ice cream onto the cake, wrap together, and freeze until ready to serve.
  • Beat egg whites, cream of tartar and salt on medium-high speed with a whisk attachment, until foamy. Slowly add sugar and continue beating several more minutes until mixture is glossy and has formed stiff peaks.
  • Fold 2 strips of aluminum foil, using enough to fold over several times to create sturdy "holders" for the cake. Lay across a baking sheet. Place the cake and ice cream onto the foil strips. Using a spatula, spread meringue in a thick layer all over the ice cream cake, making sure it is completely covered all the way to the baking sheet, to seal. Use the back of a spoon to create valleys and swirls.
  • Bake in the oven at 500 degrees for 3 minutes, or until peaks are golden brown. Watch carefully, as it can burn quickly. Let cake rest for 5-10 minutes before serving. Freeze leftovers.


I make this cake in a round cake plan, but if you purchase a rectangular block of ice cream this can also be done in a 9x13 and cut about a half-inch bigger than the ice cream cube.
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