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4.67 from 3 votes
Easy Baked Alaska
Prep Time
4 hrs

Forget the hours and hours it takes to make Baked Alaska! Make this Easy (Cheater) Baked Alaska instead for an impressive dessert everyone will love!

Course: Dessert
Cuisine: American
Servings: 8
Author: Melissa Howell
  • 8 ice cream sandwiches, any flavor
  • 1/2 (1.5 qt.) container ice cream, softened, any flavor
  • 3 egg whites, room temperature
  • 1/2 cup sugar
  • 1 pinch cream of tartar
  1. Line the inside of a large (9x5) bread pan with plastic wrap, making sure the wrap goes to the top.

  2. Place ice cream sandwiches close together in the bottom of the pan. Cut them to fit if necessary.

  3. Spoon the softened ice cream over the top of the ice cream sandwiches and smooth it out. (You may not need 1/2 of the container. Just put in as much as you would like).

  4. Add another layer of ice cream sandwiches on top of the ice cream, cutting them to fit if necessary.

  5. Cover with plastic wrap and freeze for several hours (at least 3) until the center layer of ice cream has firmed up.

  6. When ready to complete the Baked Alaska, make your meringue by adding the 3 egg whites to a stand mixer and using the whisk attachment to beat on high speed until egg whites are frothy.

  7. Add the pinch of cream of tartar and continue to whip while gradually adding the 1/2 cup of sugar.

  8. Continue to whip until meringue is glossy and reaches stiff-peak consistency.

  9. Remove the ice cream cake from the freezer. Take plastic wrap off the top, then invert onto a metal cookie sheet and remove the remaining plastic wrap.

  10. Spread the meringue all over the cake, making sure to seal the bottom of the cake to the cookie sheet. Use a spoon to make swirls and peaks with the meringue.

  11. Use a kitchen torch to brown the meringue. Serve immediately, or place back into the freezer, uncovered (or very lightly covered with plastic wrap) before serving.