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!
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.
- Prepare the different ice cream flavors. First mix the whipped cream with the sweetened condensed milk and divide the mixture between 3 separate bowls.
- Add the vanilla bean to the first 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.
- Transfer the ice cream flavors to piping bags and layer the plastic container with them before topping everything with more cookies.
- 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.
- 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.
