BROWNIE BAKED ALASKA
Pistachio and strawberry ice cream top a fudgy brownie base that's frosted with meringue and torched to create this baked Alaska. This concept is said to have emerged when a British physicist known as Count Rumford was experimenting with egg whites during the Revolutionary period and found them to be poor conductors of heat. Make sure to bake the brownie base and layer the ice creams the night before prepping the meringue.
Provided by Smart Cookie
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 13h
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees (175 degrees C). Line the bottom of a 9-inch cake pan with parchment and spray the sides with cooking spray.
- Melt butter, semisweet chocolate chips, and unsweetened chocolate in a medium mixing bowl set over a double boiler, stirring frequently. Remove from heat and let cool while working on the next step.
- Combine flour, baking powder, and salt in a small mixing bowl.
- Whisk sugar, eggs, instant coffee, and vanilla together in another bowl until well combined. Pour in the chocolate mixture and stir to combine. Add in the flour mixture and stir until fully incorporated. Pour batter into the cake pan.
- Bake in the preheated oven until edges are set and a toothpick inserted into the middle comes out clean, about 35 minutes. Cool completely in the pan, at least 30 minutes.
- In the meantime, transfer ice cream to the refrigerator to warm for 15 minutes. Line a 9-inch glass mixing bowl with plastic wrap, leaving a few inches of overhang on the sides.
- Remove one of the pints of pistachio ice cream and press into the bottom of the prepared bowl using a small rubber spatula. Smooth into an even layer and freeze for 15 minutes. Repeat the process with both pints of strawberry ice cream, freezing for 15 minutes between each pint.
- Fold the overhanging plastic wrap over the top layer of ice cream. Freeze until solid, 10 hours to overnight.
- Turn brownie out, wrap in plastic wrap, and refrigerate overnight.
- Gently whisk egg whites with superfine sugar and cream of tartar over top of a double boiler until eggs are warm to the touch the sugar has dissolved, about 5 minutes. Pour meringue into the bowl of a stand mixer fitted with a whisk attachment. Whip at a low speed until foamy. Increase speed and beat until stiff, glossy peaks form, 5 to 6 minutes. Stir in vanilla.
- Unwrap chilled brownie and place on a serving tray or cake stand. Grab the plastic wrap overhang and lift the ice cream dome out of the bowl, dunking the bottom of the bowl in warm water to help it release. Place dome flat-side down on top of the brownie.
- Quickly frost the dome with the meringue in a swirl pattern, covering the ice cream completely.
- Toast the meringue using a brulee torch, or broil until browned. Serve immediately.
Nutrition Facts : Calories 437.7 calories, Carbohydrate 46 g, Cholesterol 100.5 mg, Fat 26.9 g, Fiber 1.7 g, Protein 7.2 g, SaturatedFat 14.4 g, Sodium 198.8 mg, Sugar 27.3 g
MINI BROWNIE BAKED ALASKAS
This mini twist on traditional Baked Alaska is every bit as good as the original with a brownie base.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 4
Number Of Ingredients 13
Steps:
- Spray 4 (6-oz) custard cups with cooking spray. Spoon 1/4 cup sherbet into each cup, pressing firmly up sides of cups. Scoop 1/3 cup ice cream onto raspberry layer in each cup, spreading to edge and pressing firmly. Cover surface with plastic wrap. Freeze at least 2 hours or until firm.
- Heat oven to 350°F. Spray 8-inch square pan with cooking spray; line with waxed paper. Grease waxed paper with shortening; lightly sprinkle with cocoa.
- In large microwavable bowl, microwave chocolate chips and butter uncovered on Medium (50%) 1 minute 30 seconds, stirring after 30 seconds, and then at 15-second intervals; stir until smooth. Stir in 1 1/3 cups of the sugar with whisk. Add whole eggs, one at a time, stirring just until blended after each addition. Gradually add flour, baking powder and salt, stirring with whisk just until blended. Stir in 2 teaspoons of the vanilla. Spread batter in pan.
- Bake 20 to 25 minutes or until set. Cool 5 to 10 minutes on cooling rack. Run small metal spatula around edge of pan to loosen brownie. Invert pan on cooling rack; remove pan and waxed paper. Cool completely, about 40 minutes.
- Line cookie sheet with cooking parchment paper. Using 3 1/4-inch cutter, cut out 4 brownie rounds. Place rounds on cookie sheet about 2 inches apart. Remove ice cream cups from freezer. Run small metal spatula around edge of each cup to loosen ice cream. Immediately turn each cup upside down onto a brownie round; remove cups. Freeze ice cream-topped brownies just until ready to use.
- Heat oven to 450°F. In small deep bowl, beat egg whites, cream of tartar and remaining 1/4 teaspoon vanilla with electric mixer on high speed until foamy. Gradually add remaining 1/3 cup sugar, 1 tablespoon at a time, beating on high speed until stiff glossy peaks form and sugar is dissolved. Do not underbeat.
- Using offset spatula, spread meringue over ice cream-topped brownies, carefully sealing meringue to bottom edge of brownie. Bake 3 to 4 minutes or until browned. Serve immediately.
Nutrition Facts : Calories 697, Carbohydrate 109 g, Fat 5, Fiber 3 g, Protein 10 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 213 mg
INDIVIDUAL BAKED ALASKA
Steps:
- Slice the pound cake loaf into 1/2-inch slices. With a 3-inch round cookie cutter, cut pound cake into 6 individual portions and place on a cookie sheet.
- Place a large scoop of vanilla ice cream on top of each round cake. Freeze cake and ice cream until very hard, at least 1 hour.
- While the ice cream freezes, make your meringue:
- Preheat the oven to broil and place a rack 8 inches from the top of the oven.
- In an electric mixer with the whip attachment, on medium speed, beat together the egg whites and cream of tartar to soft peaks. Continue to beat and add the sugar, 1 tablespoon at a time. Whip until meringue has reached stiff peaks. Place meringue in a pastry bag fitted with a large star tip.
- Remove the ice cream from the freezer. Quickly pipe the meringue evenly over the ice cream, covering completely.
- Place in the broiler and broil just until tops are browned, about 2 minutes. Remove from the oven and serve immediately.
- Preheat oven to 350 degrees F.
- Brush the inside of 2 loaf pans (9 by 5 by 3-inch) with melted butter. Line the bottoms of the pans with parchment paper and brush again with butter. Reserve.
- Using a mixer fitted with the whip attachment, beat the butter and vanilla extract until creamy, about 5 minutes. Add the sugar, 1/4 cup at a time and continue to beat until light and fluffy, about 10 to 12 minutes.
- Add the eggs, 1 at a time, making sure each egg is completely incorporated before adding the next one. Lower the speed to stir and add the flour and salt. Mix until well blended. Pour half of the batter into each prepared loaf pan.
- Bake the cakes for about 1 hour, until the top is golden brown and a bamboo skewer inserted in the center comes out clean. Transfer pans to a rack and cool for 10 minutes. Then, remove cakes from the pan and allow to cool further on the rack. Serve slightly warm or use as needed.
BROWNIE BAKED ALASKA
Kids of all ages are impressed when I slice into this sweet treat. No one can resist the combination of brownies and two kinds of ice cream with a light meringue topping. This cool and chocolaty dessert looks like I fussed, when really, it's pretty easy to put together.-Spy Hill Public Library, Carol Twardzik, Spy Hill, Saskatchewan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a microwave-safe bowl, melt chocolate and shortening; stir until smooth. Stir in sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually stir into chocolate mixture. Stir in nuts if desired. , Spread into a greased 9-in. round baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Meanwhile, line an 8-in. or 9-in. round bowl (1-1/2-qts.) with foil. Quickly spread strawberry ice cream over bottom and up sides of bowl, leaving center hollow; cover and freeze for 30 minutes. Pack vanilla ice cream into center; cover and freeze. , To assemble, place the brownie base on a 10-in. ovenproof serving plate. Unmold ice cream onto brownie. Return to freezer while preparing meringue. , In a heavy saucepan or double boiler over simmering water, combine the egg whites, sugar and cream of tartar. Heat over low heat while beating egg white mixture with a portable mixer on low speed for 1 minute, scraping down sides of bowl. Continue beating until mixture reaches 160°. Remove from the heat. Beat on high speed until stiff peaks form., Quickly spread over ice cream and brownie. Bake at 500° for 2-5 minutes or until meringue is lightly browned. (Or return to freezer until ready to bake.) Transfer to a serving plate; serve immediately.
Nutrition Facts : Calories 427 calories, Fat 20g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 211mg sodium, Carbohydrate 58g carbohydrate (35g sugars, Fiber 1g fiber), Protein 7g protein.
MINI BAKED ALASKA
Steps:
- Prepare the brownie according to the package directions. Allow to cool completely; do not cut the brownie into pieces. Place the cooled slab of brownie on a flat surface. Using a 2-inch round cookie cutter, cut out 18 brownie circles; reserve the brownie trimmings for another use. Transfer the brownie circles to a serving platter.
- Put the marshmallow creme into a piping bag or a resealable plastic bag with one corner snipped.
- Working quickly, scoop vanilla ice cream onto each brownie circle. Quickly pipe marshmallow creme in a swirl shape around the brownie and ice cream so that they are completely covered. Use a kitchen torch to carefully heat the marshmallow domes until just browned. Serve immediately or store in the freezer in an airtight container for up to 1 week.
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.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 8h30m
Yield 16
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 630, Carbohydrate 82 g, Cholesterol 135 mg, Fat 5 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 66 g, TransFat 1 g
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- Please watch the video tutorial in the blog post to help guide you. Read the recipe in full before beginning as the ice cream is time sensitive.
- Remove ice cream from the freezer and allow to soften on the counter for 10 minutes. As it softens, line a 9-inch 2.5 quart bowl (I recommend the one in this set) with plastic wrap with enough overhang to easily remove the ice cream as a whole once it’s frozen.
- Scoop softened ice cream into another large bowl and using a handheld or stand mixer fitted with a paddle attachment, beat until creamy. Spread ice cream into prepared lined bowl. Cover with plastic wrap and freeze for 8 hours and up to 3 days. I freeze it overnight. The longer it’s frozen, the sturdier the cake and neater the slices.
- Preheat oven to 350°F (177°C). Grease a 9-inch round cake pan, then line with parchment paper. Grease the parchment paper as well. The brownie is difficult to remove from the cake pan as a whole without the parchment.
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