Brownie Baked Alaska

Baked alaska always looks like something you can only order at a fancy restaurant. But the truth is, you can make it right at home with a few simple steps.

This brownie baked alaska has three layers that work perfectly together. A fudgy brownie base, a dome of vanilla ice cream, and a soft meringue on top.

The best part is how the warm, toasty meringue keeps the ice cream frozen inside. It feels like magic every time you cut into it.

Most of the work is just waiting for things to freeze and cool, so you don’t need to rush. You can even prepare parts of it ahead of time.

If you want a dessert that surprises everyone at the table, this is the one to try.

Why You’ll Love It

Show-Stopping Dessert – This dessert looks stunning with its golden toasted meringue swirls, making it perfect for impressing guests at any special dinner.

Amazing Texture Contrast – You get fudgy warm brownie, cold creamy ice cream, and soft toasted meringue all in one incredible bite.

Rich Chocolate Base – The brownie uses real bittersweet chocolate and cocoa, giving it a deep, fudgy flavor that feels truly indulgent.

Hot and Cold Magic – The frozen ice cream stays firm inside while the outside gets warm and toasty, and it feels like pure kitchen magic.

Recipe Ingredients

For the Brownie

• 6 oz Bittersweet Chocolate, Chopped
• 1/2 cup Unsalted Butter
• 3/4 cup Granulated Sugar
• 2 Large Eggs
• 1 tsp Pure Vanilla Extract
• 1/2 cup All-Purpose Flour
• 2 tbsp Unsweetened Cocoa Powder
• 1/4 tsp Fine Sea Salt

For the Ice Cream

• 1 1/2 qt Vanilla Ice Cream, Slightly Softened

For the Meringue

• 4 Large Egg Whites
• 1 cup Granulated Sugar
• 1/4 tsp Cream Of Tartar
• 1 tsp Pure Vanilla Extract
• 1 pinch Fine Sea Salt

Directions

Step 1

Line an 8-inch round bowl with plastic wrap, leaving an overhang. Press the softened vanilla ice cream evenly into the bowl, smooth the top, cover and freeze for at least 6 hours.

Step 2

Heat the oven to 350 F and line the bottom of an 8-inch round cake pan with parchment paper. Melt the bittersweet chocolate and butter together over low heat, stirring until smooth, then cool for 5 minutes.

Step 3

Whisk the granulated sugar, eggs and vanilla into the chocolate mixture. Fold in the flour, cocoa powder and salt just until no dry streaks remain.

Step 4

Spread the brownie batter in the prepared pan and bake for 20 to 24 minutes, until the edges are set and the center has moist crumbs. Cool completely, then remove the brownie from the pan.

Step 5

Place the brownie on a freezer-safe serving plate. Unmold the frozen ice cream dome onto the brownie, remove the plastic wrap and return the dessert to the freezer.

Step 6

Set the egg whites, sugar and cream of tartar over a saucepan of gently simmering water. Whisk constantly until the sugar dissolves and the mixture reaches 160 F, about 4 to 6 minutes.

Step 7

Beat the warm egg white mixture until glossy, thick peaks form and the bowl feels cool. Beat in the vanilla and salt, then cover the ice cream and exposed brownie completely with a thick layer of meringue.

Step 8

Brown the meringue with a kitchen torch, or place the dessert under a fully heated broiler for 1 to 2 minutes while watching constantly. Serve immediately or freeze for up to 30 minutes before serving.

My Tips

Freeze the Ice Cream Dome Solid

The whole dessert falls apart if your ice cream isn’t frozen hard all the way through. I recommend giving it the full 6 hours, and honestly overnight is even better if you have the time.

Before you unmold it, press the top firmly to check that it feels rock solid with no soft spots. A dome that is even a little soft in the middle will start melting the second you add the meringue.

Don’t Overbake the Brownie Layer

You want to pull the brownie out when the edges look set but the center still has moist crumbs on a toothpick. From my experience, an overbaked brownie turns dry and hard, which is really noticeable next to the cold, creamy ice cream.

Keep an eye on it around the 20 minute mark since ovens run differently. A slightly underdone center is much better here than a dry one.

Match the Brownie and Dome Sizes

Your brownie base needs to be wide enough to hold the ice cream dome with a little edge showing all around. That exposed brownie edge is what the meringue grabs onto to seal everything shut.

If the dome hangs over the sides, the meringue can’t form a tight cover and the ice cream will leak out while browning. I like to set the dome on the brownie and check the fit before doing anything else.

More Recipes

• Biscoff Fudgy Brownies
• Molten Chocolate Lava Cakes
• Silky Chocolate Mousse
• S’mores Skillet Cookie
• Salted Caramel Chocolate Tart

Frequently Asked Questions

Why does my meringue melt or slide off when I brown it?

This usually happens when the ice cream dome is not frozen solid enough, so make sure it sets in the freezer for the full 6 hours or even longer before you assemble anything.

Cover the ice cream completely with a thick layer of meringue and work quickly with the torch or broiler, since the meringue acts like a cozy blanket that keeps the cold inside just long enough to brown the outside.