Best 8 Minty Baked Alaska Recipes

BAKED ALASKA

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.

GRASSHOPPER BAKED ALASKA

Steps:

• In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in sugar. Beat in vanilla and eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; stir into chocolate mixture. , Transfer to a greased 8-in. round baking pan. Bake at 350° for 30-35 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, in a large bowl, combine the ice cream, Andes candies, liqueurs and, if desired, food coloring. Transfer to an 8-in. round bowl (1-1/2 qts.) lined with plastic wrap; freeze until set. , In a large heavy saucepan, combine the egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 8 minutes. Transfer to a bowl; beat until stiff glossy peaks form and sugar is dissolved., Place brownie on an ungreased foil-lined baking sheet; top with inverted ice cream mold. Remove plastic wrap. Immediately spread meringue over ice cream, sealing to edges of brownie. Freeze until ready to serve, up to 24 hours., Bake at 400° for 2-5 minutes or until meringue is lightly browned. Transfer to a serving plate; serve immediately.

BAKED ALASKA

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.

MINI BAKED ALASKA

Steps:

• Clear some room in the freezer to fit 4 dessert plates. Cut the cake into 1/2-inch thick slices. Cut out four 3-inch disks and place them on the 4 dessert plates. Place 1 scoop of ice cream in the center of each cake disk and place them in the freezer. One at a time, remove the ice cream from the freezer and encase the ice cream in slices of cake. The cake covering the ice cream should fit together nicely, creating a dome. Place them back in the freezer for up to 2 days. To make the meringue, whip the egg whites until foamy, then add the sugar, and continue whipping until stiff and glossy. Spread it over the cake domes with an icing spatula, leaving a relatively smooth surface. Push an eggshell halfway into the top to act as a bowl, which will be filled with liqueur before serving. Do all 4 domes, returning them to the freezer as you finish them. Transfer the remaining meringue to your pastry bag. Pipe meringue decoratively on the domes. Heat the broiler to very hot (or fire up your kitchen torch) and broil until lightly browned all over. Return to the freezer for up to 2 days, until ready to serve.
• When ready to serve, warm a little orange liqueur in the microwave and carefully pour it into the empty eggshells. Ignite the liquor and carry it to the table. After the flame dies down, lift the eggshell off the Alaska with 2 spoons and pour the liqueur over the dessert.

CHOCOLATE MINT BAKED ALASKA

Steps:

• Combine over hot (not boiling) water, 1/2 cup mint-chocolate chips and butter.
• Stir until chips are melted and mixture is smooth.
• Add chocolate wafer crumbs, stir until well blended.
• Press into bottom of 9-inch springform pan, freeze until firm.
• Combine over hot (not boiling) water, remaining 1 cup of chips, corn syrup, and heavy cream.
• Stir until chips are melted and mixture is smooth.
• Cool to room temperature.
• In a large bowl, whip the ice cream until smooth but not melted.
• Gradually stir in chocolate mixture (flecks will appear in ice cream).
• Spoon into center of crust, mounding high in center and leaving 3/4-inch edge.
• Using spatula, smooth to form dome.
• Freeze until firm.
• Remove sides of pan.
• Preheat oven to 450?°F.
• In a large bowl, combine egg whites and cream of tartar, beat until soft peaks form.
• Gradually add sugar, beat until stiff peaks form.
• Spread meringue over ice cream and crust to cover completely, swirl to decorate.
• Bake at 450°F for 4-6 minutes or until lightly browned.
• Serve immediately!

SPUMONI BAKED ALASKA

Steps:

• Preheat oven to 350°. In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in sugar and vanilla. Add eggs, 1 at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually stir into chocolate mixture. Stir in hazelnuts., Spread into a greased 8-in. round baking pan. Bake until a toothpick inserted in the center comes out with moist crumbs (do not overbake), 35-40 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely., Meanwhile, line an 8-in. round bowl (1-1/2 qt.) with foil. In a smaller bowl, place 1 qt. ice cream; add the pistachios, almond extract and, if desired, food coloring. Quickly spread ice cream over bottom and up sides of foil-lined bowl, leaving the center hollow; cover and freeze for 30 minutes., In a small bowl, combine cherries, cherry juice, rum and remaining 1 qt. ice cream. Pack ice cream into hollow center of 8-in. bowl; cover and freeze., In a large heavy saucepan, combine egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 8 minutes. Transfer to a bowl; beat until stiff glossy peaks form and sugar is dissolved., Place brownie on an ungreased foil-lined baking sheet; top with inverted ice cream mold. Remove foil. Immediately spread meringue over ice cream, sealing to edges of brownie. Freeze until ready to serve, up to 24 hours., Preheat oven to 400°. Bake until meringue is lightly browned, 2-5 minutes. Transfer to a serving plate; serve immediately.

BAKED-ALASKA TREE

Steps:

• Open a standard manila file folder. Roll it into a cone with an 8-inch diameter; tape to seal. Cut off excess to make a flat base with a 7 1/2-inch diameter. Roll a similar-size piece of parchment; fit inside cone. Place cone in a pot, tip down (to hold it upright). Pulse wafers in a food processor with 1/3 cup sugar; add butter and salt and pulse to moisten crumbs.
• Spread chocolate ice cream into cone in a 1-inch-thick layer (leaving center hollow). Freeze 15 minutes. Fill with peppermint ice cream. Pat 1 1/2 cups crumbs evenly on top. Freeze upright, point-down in pot, at least 8 hours and up to 3 days. Invert on a serving plate; remove mold and parchment. Let stand until slightly softened, 5 minutes. Pat remaining crumbs over outside of cone. Return to freezer.
• Whisk egg whites and remaining 1 cup sugar in the heatproof bowl of a stand mixer and place over a pot of simmering water. Whisk constantly until sugar dissolves and egg whites are warm to the touch, about 3 1/2 minutes. Place bowl in stand mixer fitted with whisk attachment and whip, starting on low speed and gradually increasing to medium-high, until egg whites are foamy. Add cream of tartar and continue to whip until stiff, glossy peaks form. Fold in cornstarch and vanilla. Transfer to a pastry bag fitted with a large round tip (such as Ateco #806)
• Starting at bottom of tree, and holding tip perpendicular to it, pipe upward, dragging meringue into teardrop shapes for a snowy effect. Lightly brown meringue with a kitchen torch. To serve, cut a piece from tip to base, then slice crosswise. (Cake can be made up to 3 days ahead; freeze it whole before piping on meringue.)

BAKED ALASKA MINT PIE

Steps:

• 1. Take ice cream from the freezer;set aside to soften. Crust: Mix crust ingredient together and press firmly into bottom and sides of a 9-inch pie plate, bake at 325^ for 10 minutes. Cool completely. --- Filling: Spread half the ice cream in cooled pie shell; freeze until firm. Place remaining ice cream in freezer too , until ready to use. Whip the whipping cream and add food coloring and cream de menthe syrup. Spread over frozen ice cream pie. Freeze until firm. Remove reserved ice cream carton to softened. Spread remaining ice cream over frozen cream de melthe layer. Return to freezer. (At this point pie can be wrapped and frozen up to 2 months). --- Meringue: At serving time, beat egg whites with cream of tartar until foamy, then gradually beat in sugar, continue beating until stiff peaks form. Preheat oven to 450^. Remove pie from freezer and spread meringue to rim of shell- leaving no crust showing and completely covering ice cream. Place in pre-heated oven for about 4 minutes, until lightly browned. Serve at once. Drizzle extra cream de menthe syrup over pie slices.