Best No Bake Alaska Recipes

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EASY BAKED ALASKA



Easy Baked Alaska image

Meringue covered ice cream with a pound cake crust is an easy to make dessert that will impress your guests!

Provided by Holly Nilsson

Categories     Dessert

Time 15m

Number Of Ingredients 5

8 cups neapolitan ice cream (slightly softened)
1 pound cake (sliced 1" thick)
6 egg whites (room temperature)
¼ teaspoon cream of tartar
¾ cup sugar

Steps:

  • Line a 3 qt bowl with plastic wrap. Scoop the ice cream into the bowl ensuring to mix up the colors and press to remove any spaces.
  • Top with pound cake slices cutting to fit the bowl so the ice cream is covered. Gently press the cake into the softened ice cream. Cover well and freeze 3 hours or for up to 2 weeks.
  • Beat egg whites and cream of tartar with a mixer on high until foamy, about 3 minutes. Add sugar and continue beating until stiff peaks form.
  • Remove plastic wrap and invert the cake onto a baking sheet. Cover with meringue. Place uncovered in the freezer for at least 1 hour or up to 24 hours.
  • Preheat oven to 500°F. Bake the dessert about 3-5 minutes or until meringue is golden.
  • Allow to cool/rest 5 minutes before slicing.

Nutrition Facts : Calories 562 kcal, Carbohydrate 91 g, Protein 13 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 58 mg, Sodium 144 mg, Fiber 2 g, Sugar 47 g, ServingSize 1 serving

BAKED ALASKA



Baked Alaska image

Cake and ice cream dessert topped with meringue -- vary ice cream flavors for your signature dish. I like cherry-burgundy ice cream!

Provided by shirleyo

Categories     Desserts     Frozen Dessert Recipes     Ice Cream Cake Recipes

Time 11h

Yield 16

Number Of Ingredients 8

2 quarts vanilla ice cream, softened
1 (18.25 ounce) package white cake mix
1 egg
½ teaspoon almond extract
8 egg whites
⅛ teaspoon cream of tartar
⅛ teaspoon salt
1 cup white sugar

Steps:

  • Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
  • Prepare cake mix with egg and almond extract. Pour into prepared pan.
  • Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.
  • Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.
  • Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once.

Nutrition Facts : Calories 330 calories, Carbohydrate 53.1 g, Cholesterol 40.7 mg, Fat 11.1 g, Fiber 0.7 g, Protein 6 g, SaturatedFat 5.1 g, Sodium 315.1 mg, Sugar 44 g

BAKED ALASKA



Baked Alaska image

Provided by Food Network Kitchen

Categories     dessert

Time 6h29m

Yield 12 servings

Number Of Ingredients 9

Vegetable oil, for brushing
1 pint raspberry, passion fruit or other sorbet, softened
1 pint vanilla ice cream, softened
1 quart chocolate ice cream, softened
1 cup chocolate wafer crumbs (about 17 crushed wafers)
1 loaf pound cake
1 cup egg whites (about 6 large), at room temperature
Pinch of cream of tartar
1 cup sugar

Steps:

  • Make the ice cream cake: Brush a 3-quart metal bowl with vegetable oil; line with plastic wrap. Fill the bowl with scoops of the sorbet, vanilla ice cream and half of the chocolate ice cream, alternating small and large scoops to create a mosaic of colors and shapes. Place a piece of plastic wrap on top of the ice cream; press down to close the gaps between scoops and even out the surface. Remove the plastic wrap, sprinkle the ice cream with the wafer crumbs and re-cover with the plastic wrap, pressing gently. Freeze until set, about 30 minutes.
  • Remove the wrap and spread the remaining chocolate ice cream in an even layer on top of the crumbs. Cut the pound cake into 1/2-inch-thick slices; completely cover the ice cream with the slices, trimming as needed (you'll use about two-thirds of the cake). Cover with fresh plastic wrap and freeze until firm, at least 2 hours or up to 2 days.
  • Make the meringue: Whip the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, about 2 minutes. Gradually beat in the sugar on high speed until the whites are glossy and hold stiff peaks.
  • Remove the top layer of plastic wrap, then invert the cake onto a parchment-lined baking sheet. (If necessary, let the cake stand overturned until it slips out.) Remove the rest of the plastic wrap and cover the ice cream completely with the meringue, making the dome-shaped top slightly thicker than the sides. Form swirly peaks in the meringue using the back of a spoon. Freeze for at least 3 more hours.
  • Preheat the oven to 500 degrees. Bake the cake until the meringue peaks are golden, about 4 minutes, or brown the meringue with a blowtorch. Let the cake soften at room temperature for 5 to 10 minutes before slicing. Freeze any leftovers.

BAKED ALASKA



Baked Alaska image

Provided by Nancy Fuller

Categories     dessert

Time 5h50m

Yield 6 servings

Number Of Ingredients 15

One Bowl Brownies, recipe follows, cooled completely
2 pints peanut butter swirl ice cream, softened (any kind will work)
3 large egg whites
6 tablespoons sugar
1/4 teaspoon cream of tartar
1/2 teaspoon pure vanilla extract
Nonstick spray, for spraying foil
2 sticks (1 cup) unsalted butter, melted
1 1/4 cups unsweetened cocoa powder
1 1/4 cups granulated sugar
1 cup packed light brown sugar
4 large eggs
1 1/4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon pure vanilla extract

Steps:

  • Lift the One Bowl Brownies out of the pan using the overhanging foil. Use a 9-inch stainless steel bowl to cut out a circle; reserve the circle.
  • Completely line the same 9-inch bowl with plastic wrap, leaving a 6-inch overhang around the edge. Scoop the softened ice cream into the bowl and use a rubber spatula to smooth it down. Carefully lift the brownie round with a flat spatula and place on top of the ice cream. If it breaks, that's ok, just use the brownie pieces to fill in the gaps. Fold the plastic wrap over the top of the brownie and place in the freezer until solid, 4 hours. Place a marble slab in the freezer to chill. (If you don't have a marble slab, place a baking sheet lined with foil in the freezer; it works just as well.)
  • When ready to serve, place a small saucepan of water over medium heat and bring to a simmer. Add the egg whites to the bowl of a stand mixer, and then place the bowl over the simmering liquid, making sure the bottom of the bowl does not touch the hot water. Whisk until the egg whites are frothy, then add the sugar a tablespoon at a time, whisking well after each addition. Whisk in the cream of tartar. Keep whisking the eggs over the heat until the sugar has dissolved and the egg whites are warm, 2 to 3 minutes. Move the bowl to the stand mixer fitted with the whisk attachment. Beat until stiff, glossy peaks form, 8 to 10 minutes. Beat in the vanilla and mix until combined.
  • Remove the bowl with the ice cream from the freezer. Unwrap the top of the plastic wrap, pop the molded ice cream/brownie out of the bowl and place it brownie-side down on the chilled marble slab. Remove the plastic wrap. Completely cover the ice cream and brownie with the meringue, making sure to seal the edges on the chilled slab. Bring the baked Alaska out to your guests, set it on the table and use a kitchen torch to brown the meringue!
  • Preheat the oven to 325 degrees F; line a 13-by-9-inch cake pan with foil and leave a 2-inch overhang on all sides. Spray with nonstick spray.
  • Add the butter to a medium glass bowl and melt in the microwave. Add the cocoa, granulated sugar and brown sugar, and stir vigorously until the mixture is smooth. Stir in the eggs one at a time, stirring well until mixed in completely after each addition. Add the flour, salt and vanilla extract and again stir vigorously until the batter is well combined.
  • Pour the batter into the prepared pan and smooth down and even the top. Bake until a cake tester inserted in the center of the brownie comes out clean with just a few crumbs, 30 minutes. Let cool completely.

BAKED ALASKA



Baked Alaska image

This old-fashioned dessert, which originated at New York City's Delmonico's restaurant to commemorate the purchase of Alaska in 1867, has become popular again, and why not? An ice-cream cake covered with an igloo of meringue emerging from an oven is a real showstopper.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 10

6 tablespoons sugar
3 large egg yolks
1 teaspoon pure vanilla extract
3 ounces bittersweet chocolate, melted and cooled
3 large egg whites, room temperature
Pinch of salt
1 1/2 pints pistachio ice cream, slightly softened
1 1/2 pints cherry ice cream or berry sorbet, slightly softened
Swiss Meringue
Vegetable oil cooking spray

Steps:

  • Preheat oven to 350 degrees. Line an 8-inch round cake pan with parchment paper, and spray with cooking spray.
  • Combine 3 tablespoons sugar and the egg yolks in bowl of an electric mixer fitted with the whisk attachment; whisk, on medium speed, until pale yellow and thick, about 15 minutes. Add vanilla, and fold in melted chocolate just to combine.
  • In a medium bowl, combine egg whites and pinch of salt in bowl of electric mixer; whip, on medium speed, until frothy. Add remaining 3 tablespoons sugar; beat until stiff. Fold egg whites into the chocolate mixture.
  • Carefully pour batter out into prepared cake pan. Bake until cake is set and top is dull, about 20 minutes. Remove from oven, and let cool on a wire rack.
  • Spray a 5-cup-capacity metal bowl with cooking spray; line with plastic. Pack base of bowl with pistachio ice cream; layer cherry ice cream over pistachio, then finish with another layer of pistachio ice cream (or layer ice creams and sorbets as you desire). Pack firmly, cover surface with plastic wrap, and place in freezer. Freeze until ice cream is very hard, at least 2 hours or up to 24 hours in advance.
  • Place cake on a parchment-lined baking sheet. Remove ice cream from the freezer, and invert bowl over cake. Keep the ice cream covered with plastic wrap, and return ice-cream cake to the freezer.
  • Preheat oven to 500 degrees. Fill a pastry bag, fitted with an Ateco #5 star tip, with meringue; pipe onto ice cream in a decorative fashion, or spoon meringue over ice cream and swirl with a rubber spatula. If ice cream starts to soften, return cake to freezer for 15 minutes.
  • Place in oven, and bake until meringue just starts to brown, 1 to 2 minutes. Remove from oven, and serve immediately.

NO-BAKE ALASKA



No-Bake Alaska image

From Kraft Magazine. Absolutely easy to put together and tastes great! Kraft even suggests for spring-time, use Strawberry whipped topping for a nice pink hue.

Provided by HokiesMom

Categories     Dessert

Time 20m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 4

1 (12 ounce) pre-made poundcake
2 cups chocolate ice cream, slightly softened
1 (8 ounce) container whipped topping, thawed
1/4 cup flaked coconut, toasted

Steps:

  • Cut cake horizontally into 3 even layers.
  • Place bottom cake layer on a pretty serving plate and spread with 1 cup of the ice cream.
  • Repeat layers of cake and ice cream and cover with top cake layer.
  • Frost sides and top of cake with whipped topping.
  • Sprinkle with coconut.
  • Serve immediately or store in the freezer until ready to serve.

Nutrition Facts : Calories 260.5, Fat 15.7, SaturatedFat 9.6, Cholesterol 103, Sodium 192.5, Carbohydrate 28.1, Fiber 0.6, Sugar 9.4, Protein 3.7

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