Brownie Baked Alaska

I don't like ice cream cake. I don't like ice cream with my cake and I don't like cake with my ice cream. I understand that's weird because 99% of the world loves cake and ice cream together. But you know what I do like? BROWNIES AND ICE CREAM.

So, bakers, this isn't your typical baked Alaska with sponge cake at the base. This is brownie baked Alaska and after testing both versions, I say with 100% certainty that brownie baked Alaska is both tastier AND easier. I'm equipping you with a full tutorial, recipe, step-by-step photos, and a video to guide you along.

Let's do this.

INGREDIENTS

• Two 1.5 quarts any flavor ice cream*
• enough brownie batter for 9-inch pan (I suggest this brownie recipe or this brownie recipe)
• Meringue
• 4 large egg whites, at room temperature
• 1 cup (200g) granulated sugar
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon pure vanilla extract
• Special Equipment
• Kitchen torch (if you don’t have one, use the oven as directed in step 10)
• 9-inch 2.5 quart bowl (I recommend the one in this set)
• Plastic wrap/cling wrap

DIRECTIONS

1. 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.
2. 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.
3. 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.
4. .........

For full instruction please see : https://sallysbakingaddiction.com

Share this post