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| 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 |
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| 1 | cup butter |
| 8 | oz bittersweet chocolate |
| 4 | eggs |
| 2 | cups sugar |
| 2 | teaspoons vanilla |
| 1 1/4 | cup all-purpose flour |
| 1 | teaspoon baking powder |
| 1/2 | teaspoon salt |
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| 8 | egg whites, room temperature |
| 1/4 | teaspoon cream of tartar |
| 1 | cup sugar |
| 1. | 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. |
| 2. | Heat oven to 350°F. 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. |
| 3. | 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 |
| 4. | 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. |
| 5. | 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. |
| 6. | 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.
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| 7. | 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. |
| 8. | Heat the oven to 500°F. 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.
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| - I recommend using a 4-quart bowl to shape ice cream; bowl should have a 9-inch circumference to match the diameter of the brownie base.
- Brownie will rise to the top of the pan during baking, but does not overflow.
- Crack eggs in a separate bowl to make sure egg is okay, and you do not get any shell into the rest of your mixture.
- For speed, I melted the chocolate and butter for the brownie – 2 minutes on high. 1 minute, stir, then additional minute.
- Baked brownie for 50 minutes; bake until set.
- Egg whites should be at room temperature to allow for faster development of soft white foam, then start adding sugar for stiff peaks of the meringue.
- Make sure plate that baked Alaska is placed on is oven proof; about 12–inches in diameter.
- While preparing meringue, keep brownie and ice cream in freezer for easier application of meringue.
- To create “swirly peaks” of meringue on the dessert, use the back of spoon.
- When baking the meringue, watch constantly, as meringue will brown quickly – pending your oven’s thermostat – we found ours to be perfect at 2 minutes.
- Once you have removed the baked Alaska from the oven, let the dessert temper 15 minutes before trying to slice.
- Use a knife that is sharp, and that has been placed in hot water, makes the dessert easier to slice.
- Use your favorite ice cream flavors – such as chocolate ice cream, coffee ice cream, etc. |
Nutrition Information:
630 ( 270); 30g ( 18g, 1g); 135mg; 380mg; 82g ( 2g, 66g); 9g 20%; 0%; 20%; 8% 1 ; 4 1/2 ; 0 ; 1/2 ; 5 1/2 5 1/2