Snowpocalypse be damned, everyday is a good day for ice cream. But we didn’t want just any old ice cream, we wanted to gorge on some delicious baked alaskas. These little bites of delight are miniature versions of your more commonly found cake and ice cream affair, but that just means a better distribution of toasty meringue per bite 😉
These treats need to be eaten promptly, so make sure you have a few willing gobs on hand to help you out. Do your best to snap a picture before they all disappear, and share it with us on Instagram by tagging us @demetres.
Here’s what you’ll need:
- ¾ c all purpose flour
- ¼ c cocoa powder, sifted
- 1/8 tsp salt
- 2/3 c sugar
- 1 tsp baking soda
- 40 g unsalted butter, melted and cooled
- 40 ml oil
- ½ c milk or dairy-free alternative
- ½ tsp white vinegar
- 1 tsp peppermint extract
- 6 egg whites
- 1 cup sugar
- ½ tsp cream of tartar
- 2 ½ c mint chip ice cream
Let’s get started!
Generally speaking, baked alaskas usually consist of a cake base topped with ice cream, which is then smothered in toasted meringue. We’re making the cake bases first since they’ll need ample time to cool down after they’re done baking.
First grease a 750 ml wide mouth mason jar with shortening. When we say wide mouth, we really mean it. Don’t use a jar with an opening smaller than its walls because then the cake bases will come out all mangled. Next, arrange the racks of your oven to accommodate the height of the jar, and preheat the oven to 350 F.
In a large bowl, whisk together all the ingredients for the cake base until the batter is smooth. Pour the batter into the prepared jar; it should fill about ¾ of the jar. Do not fill it more than that or it will overflow during when it bakes.
Pop the batter into the oven and bake for 40 – 45 minutes, until a toothpick comes out clean. Cool completely. Once cooled, gently tap the bottom of the jar to release the cylindrical cake. Slice the cake cylinder into 2 cm wide rounds, and place them on a tray.
Then using an ice cream scoop that balls up ice cream in a size similar to that of the cake rounds, place a scoop of ice cream on top of each slice of cake.
As tempting as it is, don’t eat these treats just yet. Place them in freezer for the next 3 hours (or more!) and tear yourself away to whip up some premo meringue topping.
In a double boiler, whisk together the egg whites, sugar and cream of tartar. Keep whisking for 2 – 3 minutes until the egg reaches a temperature of 160 F (72 Celsius). Remove the mixture from heat and transfer it to a separate bowl. Then beat it with an electric mixer on high until stiff glossy peaks from.
We’re almost at the fun bit! Remove the cakes from the freezer and quickly spread a good amount of meringue over each cake so that the ice cream is fully covered. Then bust out your handy dandy kitchen torch and brown these babies!
Don’t go too crazy though – we want the peaks browned, not burnt 😉
If you don’t have a torch handy, you can still enjoy the toasty flavour! Simply pop these treats into the oven and turn on the broiler. Make sure the cakes are at least 8 inches from the broiler, and broil them for 2 – 3 minutes until browned. Serve immediately to your adoring friends who, after tasting these tasty morsels, may now drop in for more frequent visits than before.
This is a good dessert to prepare in advance. Just whip up the cakes and plop on the ice cream, and store them in the freezer. Then whip up the meringue when you want to #treatyoself and there you have it! As always, we’ll have more recipes and DIYs for you next week, so check back soon 🙂