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Neapolitan Baked Alaska

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Do you love cakes but don’t love baking? Then ice cream cake is clearly the way to go! For our take on baked Alaska, we’re making 3 different kinds of homemade ice cream, lining an entire plastic container with cookies, and then layering that Neapolitan ice cream on top. And it wouldn’t be baked Alaska without a meringue coating that we’re going to light up. Sound good? That’s because it is! No bake, no problem!

Neapolitan Baked Alaska

Do you love cakes but don't love baking? Then ice cream cake is clearly the way to go! For our take on baked Alaska, we're making 3 different kinds of homemade ice cream, lining an entire plastic container with cookies, and then layering that Neapolitan ice cream on top. And it wouldn't be baked Alaska without a meringue coating that we're going to light up. Sound good? That's because it is! No bake, no problem!
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Course Desserts

Equipment

  • Plastic food container
  • Plastic Wrap
  • Piping Bags
  • Culinary Torch

Ingredients
  

  • 3/4 cup heavy cream, whipped for vanilla ice cream
  • 2 tbsp sweetened condensed milk for vanilla ice cream
  • 1 vanilla bean
  • 3/4 cup heavy cream, whipped for chocolate ice cream
  • 2 tbsp sweetened condensed milk for chocolate ice cream
  • 3 tbsp cocoa powder
  • 3/4 cup heavy cream, whipped for raspberry ice cream
  • 2 tbsp sweetened condensed milk for raspberry ice cream
  • 5 oz frozen raspberries
  • 2 tbsp sugar
  • 3 egg whites for meringue
  • 1/3 cup sugar for meringue
  • square cookies

Instructions
 

  • Line the plastic container with plastic wrap and cookies.Line the plastic container with plastic wrap and cookies.
  • Prepare the different ice cream flavors. First mix the whipped cream with the sweetened condensed milk and divide the mixture between 3 separate bowls.Mix the whipped cream with the sweetened condensed milk.
  • Add the vanilla bean to the first bowl and mix well.Add the vanilla bean to the first bowl and mix well.
  • Add the cocoa powder to the second bowl and mix well.Add the cocoa powder to the second bowl and mix well.
  • Slowly boil the frozen raspberries with the sugar in a pot and let everything simmer for about 5 minutes. Puree the raspberries, pass them through a sieve into the third bowl, and mix well.Slowly boil the frozen raspberries with the sugar in a pot.
  • Transfer the ice cream flavors to piping bags and layer the plastic container with them before topping everything with more cookies.Transfer the ice cream flavors to piping bags and layer the plastic container with them.
  • Fold the plastic wrap over the cookies, seal the plastic container with a lid, and freeze overnight.Fold the plastic wrap over the cookies, seal the plastic container with a lid, and freeze overnight.
  • Turn over the container the next day and remove the plastic wrap. For the meringue, beat the egg whites with half the sugar until firm.Beat the egg whites with half the sugar until firm.
  • Cover the entire ice cream cake with the meringue and smooth it down. Use a spoon handle to create whirls and then use a culinary torch to brown a few spots.Cover the entire ice cream cake with the meringue and smooth it down.

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This is everything we wanted our childhood ice cream cakes to be, but they always came up short. Not anymore! With the use of just a plastic container, the freezer, and a culinary torch, you can create magic right at home!