![](https://www.pinterest.com/pin/create/button/?url=https://blythesblog.com/recipe/baked-alaska/&media=https://i0.wp.com/blythesblog.com/wp-content/uploads/2026/06/IMG_6605.jpg?resize=800%2C800&ssl=1&description=Growing up, my mother wasn’t exactly known for her culinary triumphs, but there was one legendary exception: Baked Alaska. She nailed it every single time. For years, I avoided making it myself, thoroughly intimidated by the whole spectacle. But lately, my father has been on a mission. Without fail, after every single meal, he’ll look around and ask, "Where is the Baked Alaska?!" With Father’s Day rolling around, I decided it was finally time to step up to the plate. As it turns out, it was actually much easier than I’ve been giving it credit for all these years. data-pin-do=)
Baked Alaska
June 23, 2026
Growing up, my mother wasn’t exactly known for her culinary triumphs, but there was one legendary exception: Baked Alaska. She nailed it every single time. For years, I avoided making it myself, thoroughly intimidated by the whole spectacle. But lately, my father has been on a mission. Without fail, after every single meal, he’ll look around and ask, "Where is the Baked Alaska?!" With Father’s Day rolling around, I decided it was finally time to step up to the plate. As it turns out, it was actually much easier than I’ve been giving it credit for all these years.
- Prep: 20 mins
- Cook: 25 mins
- Yields: 8 Servings
Directions
1Line a 3-quart bowl with plastic wrap. Scoop the slightly softened Neapolitan ice cream into the bowl, mixing the colors as you go. Press down firmly to ensure there are no gaps or air bubbles.
2Top the ice cream in the bowl with 1-inch-thick pound cake slices, trimming them as needed to create a snug fit. Gently press the cake into the soft ice cream. Cover securely and freeze for at least 3 hours or up to 3 months if preparing ahead.
3In a large mixing bowl, beat the egg whites and cream of tartar on high speed until foamy, roughly 3 minutes. Gradually add sugar, continuing to beat until stiff peaks form.
4Remove frozen ice cream from the freezer and use the plastic wrap to lift it from the bowl. Inver the cake onto a baking sheet and spread the meringue over the ice cream. Use the back of a spoon to dab the meringue and create little peaks.
5Place uncovered in the freezer for at least 1 hour or up to 24 hours.
6Preheat the oven to 500°F and place the dessert in the oven for 3 to 5 minutes or until the meringue is lightly golden brown.
7Allow the Baked Alaska to rest for 5 minutes, then slice and enjoy.
Note
1When layering the ice cream, ensure you're creating an even distribution of flavors for a more striking visual when sliced.
2The meringue acts as an insulator, so ensure it's applied evenly to protect the ice cream during baking.
3For an added touch, you can use a kitchen torch to give the meringue an even more toasted appearance. Just be quick to avoid melting the ice cream.
Recipe from Spend with Pennies.
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