It’s National Baked Alaska Day

Traditionally, on this day one would “Bake Alaska”, that is to serve up a sponge cake topped with ice cream and smothered with whipped egg whites. But then again, there is more than one way to bake a state. This delicious no-bake, no cake Baked Alaska is truly in keeping with the spirit of the frozen dessert, but with all the modern conveniences.

Who doesn’t like ice cream? How about Ice Cream Sandwiches? In this lovely dessert, we get the ice cream and the cookie sandwiches. You guessed it, the sandwiches replace the traditional sponge cake, and the ice cream is just ice cream, only more of it. One of the very first dessert topping I learned to make was Meringue. My mother made this awesome Flan Dessert, topped with Meringue. I still make her recipe for special occasions, like part of an Easter Brunch. So whenever I whip up Meringue, I always think of her. If you get the chance, please check out her dessert. It’s a long read, filled with romance, with a great recipe at the end.

Anyway, today’s post is for a super easy dessert. But if this No-Bake Baked Alaska doesn’t do it for you, that’s okay. Try a Baked Alaska using Dessert Cups or a Spumoni Baked Alaska. Or follow along with one that’s a little different, super easy and fun. Life needs more fun.

No-Bake Baked Alaska
1/2 (1.5 qt.) container Ice Cream, softened, Mint or Chocolate Chip
8 Ice Cream Sandwiches, Strawberry, Chocolate or Neapolitan
3 Egg Whites, room temperature
1/2 cup Sugar
1 pinch Cream of Tartar

Remove the ice cream container from the freezer and allow ice cream to become soft without becoming a melted mess.

Line the inside of a large (9-inch by 5-inch) bread pan with enough plastic wrap to cover the entire inside of the pan, with some draped over the sides.

Arrange the  ice cream sandwiches close together in the bottom of the pan. Cut them to fit if necessary. Place a second layer of ice cream sandwiches into the pan, cutting to fit. Remove the second layer, wrap in plastic and place in the freezer until ready to assemble. (It’s just easier to cut both sandwich layers before the pan is filled with ice cream. Makes for a better fit).

Spoon a layer of softened ice cream over the top of the first layer of ice cream sandwiches, smooth out with the back of a spoon or off-set spatula. Remove the remaining ice cream sandwiches from the freezer, place on top of the spread ice cream. Make sure the second layer of sandwiches is as tight fitting as the first.

Cover the ice cream loaf with plastic wrap and place in the freezer for at least 3 to 4 hours or until solid.

When the loaf is ready, make the meringue. Place the egg whites in the bowl of a stand mixer. Whip the whites using the whisk attachment on high speed until the whites are frothy. Add a pinch of Cream of Tartar to stabilize the meringue. With the mixer running, slowly add the sugar. Continue to whip until the meringue appears glossy and stiff peaks form when the whisk is pulled from the meringue.

Place a rimmed baking sheet up-side-down on the counter. Remove the ice cream loaf from the freezer. Remove the plastic wrap from the the top, then invert the loaf onto the baking sheet. Working quickly, spread the meringue all over the ice cream loaf, making sure to seal completely. Use a spoon to make swirls and peaks with the meringue.

Use a kitchen torch to brown the meringue. Serve immediately, or lightly cover and return to the freezer until ready to serve.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen