Holiday Baked Alaska Recipe

This Holiday Baked Alaska is a real show-stopper for a Christmas-themed dessert. It has a fudgy chocolate brownie base, topped with a “cheater” candy cane ice cream, which is covered in a pillowy, light meringue!

It’s a holiday recipe that will surely become a family favorite! 

Holiday Baked Alaska on a gray plate with a fork

For a step-by-step tutorial, watch my video demo below!

 

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STEP#1: Bake the Brownie Base

This dessert does need a little pre-planning since it takes time for the brownies and ice cream to set up. First, you’ll want to bake your brownies.  Allow them to cool and then refrigerate. You can do this up to 2 days before to help with the prep, and keep them covered with foil and refrigerated. 

A pan of freshly baked brownies in a sheet pan lined with parchment paper

STEP#2: Create the Candy Cane Ice Cream

I call this Candy Cane Ice Cream “cheater ice cream” because it’s only semi-homemade. This is one of my favorite shortcuts to getting the appearance of “homemade ice cream” but in half the time.  I do this also for the 4th of July with a “cheater” Red, White, and Blue Ice Cream made with fruit puree and serve it with homemade waffle cones, which is always a bit hit too! 

Crushed Candy Canes in a Zip Lock bag going into a Pyrex Pitcher

First crush 2-3 large candy canes. The easiest way to do this is by placing them in a Ziploc bag and give them a good whack with a rolling pin until you get 2/3 cup of crushed candy canes.  If you have leftover candy canes you can use them up in my Chocolate Candy Cane Cupcakes. Another great holiday dessert to try! 

a Person transferring softened vanilla ice cream from a carton into a bowl

Then transfer a quart of softened, store-bought vanilla ice cream, to a bowl. And mix in the crushed candy canes. You can also do this in a stand mixer and it’s even quicker! 

A bowl of vanilla ice cream with Crushed Candy Canes on top

I also think it’s worth splurging on some high-quality, artisan-style candy canes like Hammond Canes. You’ll get a less sugary, medicine-like flavor, and they also don’t use corn syrup in their products if that is also a concern.

Two Gourmet Candy Canes, criss crossed together on a cutting board
Hammond Candy Canes

Then transfer your new “Candy Cane Ice Cream” back into the vanilla ice cream tub and allow it to refreeze, for a minimum of 4 hours but overnight is even better! Since you are going to be using a kitchen torch to toast the meringue before serving, it does help if the ice cream underneath is very cold. 

STEP#3: Prep the Baked Alaskas for Serving

30 minutes before cutting, remove the brownies from the refrigerator to come to room temperature. They will be easier to cut out if they have softened up a bit. Then cut out the brownie bases for your Baked Alaska with a 2 1/2 inch biscuit cutter.

Place them on a metal cookie sheet. This will keep them (and your cutting board!) safe for the kitchen torching part!

a Person cutting out brownie bases with a biscuit cutter

Then top each brownie base with a scoop of the Candy-Cane Ice Cream. Then at this point, you can store this whole tray in the freezer until ready to serve. If your freezer does not fit a full baking tray you could also freeze on freezer-safe plates or smaller pans. 

a Person adding a scoop of candy cane ice cream to brownie bases on a sheet pan

Prep the Garnishes In Advance Too!

I love the look of these charming “frost-bitten” garnishes. And they couldn’t be easier to do! Just dip fresh rosemary and cranberries in water and then roll them in white sugar. They will keep in the fridge on a plate for at least 2-3 hours until ready to serve. It creates such a festive touch to these fun little Christmas desserts.

Fresh rosemary and cranberry garnishes covered in sugar on a clear plate

STEP#4: Make The Meringue

Then moments before serving, whip up the meringue and cover each baked Alaska completely with the meringue, creating nice dollops and swoops. The more texture your baked Alaskas have at this stage, the prettier they will be when they toasted with the kitchen torch.

Holiday Baked Alaska being toasted with a kitchen torch
More dollops in the meringue will create a prettier presentation after toasting

Tips on Kitchen Torches

  • Kitchen torches are not all created equal, and while at first, they may be intimidating to use, if you buy one that is easy to use, it makes the whole process less scary!
  • My favorite model is the Rosle model, it’s really easy to use once you get the hang of it, and has some nice safety features too. The exact model I use is linked in the recipe card below. 
  • Just be sure you buy the butane to go with it! The butane doesn’t ship with the torch since it’s flammable but easily found at hardware stores or better kitchen stores. 
  • Once you master the kitchen torch you can also use it on my Creme Brulee recipes or my Lemon Meringue tart too! 

Toasting mini baked alaskas covered in meringue with a kitchen torch

Serve your baked Alaskas immediately, and watch everyone ooh and ahh over these festive little Christmas desserts! 

Holiday Baked Alaska on a plate with a fork

The combination of the fluffy meringue, with the candy cane ice cream and that rich brownie bottom, is just so fantastic! Happy Holidays everyone! xx

Holiday Baked Alaska split open showing combination of textures and flavors

MORE GREAT CHRISTMAS DESSERT IDEAS!

Holiday Baked Alaska

Holiday Baked Alaska

Yield: Serves 8
Cook Time: 15 minutes
Total Time: 15 minutes

During the holidays it's always fun to have one real show stopper dessert you can impress all your guests with, and this one folks is it! Baked Alaska, at first glance, can seem pretty intimating, but actually it's not that bad if you break down all the prep.

Ingredients

FOR THE BROWNIES:

  • 4 oz (112 g) semi-sweet chocolate
  • 12 oz (336 g) bittersweet chocolate
  • 1 tbsp (15 ml) vanilla extract
  • ½ tsp (2.5 ml) instant coffee
  • 1 cup (240 g) of unsalted butter
  • 4 eggs
  • 1 cup (200 g) of sugar
  • ¾ cup (90 g) of flour
  • ½ tsp (2.5 ml) salt
  • ½ tsp (2.5 ml) baking soda
  • 2 tbsp (30 ml) Powdered Sugar for garnish (optional)

FOR THE CANDY CANE ICE CREAM:

  • 1.75 qt vanilla ice cream
  • 2/3 cup (160 ml) crushed candy canes

FOR THE MERINGUE:

  • 6 Egg Whites
  • 1 ½ cups ( 300 g) sugar
  • ½ tsp (2.5ml) cream of tartar

Instructions

  1. For the Candy Cane Ice Cream, mix 1.75Qt of soften vanilla ice cream with 2/3 cup of crushed candy canes. Once combined transfer back into the tub and allow to freeze back up over night.
  2. The day before, make the brownies and mix the ice cream. Both need time to set.
  3. FOR THE BROWNIES:
  4. Preheat oven to 375F. (190 C)
  5. Melt chocolate and butter in a sauce pan on low. Add vanilla and instant coffee, stir to combine. Allow to cool slightly.
  6. In a small bowl combine flour, baking soda and salt.
  7. Beat eggs and sugar together until smooth. Add chocolate mixture and beat until smooth. Then add flour mixture, beat until smooth.
  8. Transfer into a 11 x 16 x 1 pan, lined with parchment paper. Pour batter into pan, and smooth with a spatula.
  9. Bake 10-15 mins. Allow to cool for at least 30 mins to 1 hour. Place in fridge to firm up.
  10. To serve. 1 hour before serving remove brownies from the fridge to rise to room temperature.
  11. Cut out brownies with a 2 1/2" biscuit cutter place on a metal sheet pan.
  12. Whisk up the meringue until stiff. Set aside.
  13. Place 1 scoop of candy cane ice cream on each brownie. Top with swirls of meringue until covered. Make decorative peaks
  14. Brown each Baked Alaska with a kitchen torch transfer to plate and serve!
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 260Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 113mgSodium: 113mgCarbohydrates: 30gFiber: 1gSugar: 18gProtein: 9g
Brownie cake scooped into a mug with ice cream

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