No Bake Alaska
Indulge in the elegance of a classic dessert with a modern twist in this "No Bake Alaska" recipe! Combining layers of luscious vanilla and chocolate ice cream atop a tender vanilla sponge cake, this show-stopping treat requires absolutely no baking. Encased in a fluffy, cloud-like meringue — with an option to toast it for golden perfection — this frozen dessert is as visually stunning as it is delicious. Perfect for entertaining or special occasions, the "No Bake Alaska" delivers restaurant-worthy sophistication with minimal effort. Ready in just 30 minutes of prep and customizable to your flavor preferences, this no-bake recipe is ideal for ice cream lovers seeking an effortlessly impressive dessert.
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Recipe Information
Ingredients
- 1 9-inch round layer Vanilla sponge cake
- 3 cups Vanilla ice cream, slightly softened
- 3 cups Chocolate ice cream, slightly softened
- 4 large Egg whites
- 1 cup Granulated sugar
- 1 teaspoon Pure vanilla extract
- 0.25 teaspoons Cream of tartar
Instructions
Line a medium-sized bowl (about 8 inches in diameter) with plastic wrap, leaving enough overhang to cover the top later.
Spread the softened vanilla ice cream evenly into the bottom of the lined bowl to create the first layer. Smooth the surface with the back of a spoon.
Add the softened chocolate ice cream on top of the vanilla ice cream layer, spreading it evenly and smoothing the surface.
Press the vanilla sponge cake layer gently onto the chocolate ice cream layer. This will serve as the base of the dessert (which will be flipped over later).
Wrap the overhanging plastic wrap tightly over the cake to seal the layers. Place the bowl into the freezer for at least 4-6 hours or until the ice cream is completely firm.
When the layers are fully frozen, prepare the meringue topping. In a clean and dry mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the mixture. Increase the speed to high and beat until stiff, glossy peaks form. Add the vanilla extract and beat briefly to combine.
Carefully remove the ice cream cake from the freezer and invert it onto a serving platter. Remove the plastic wrap.
Immediately spread the meringue over the entire dessert, covering it completely with a thick layer, and forming decorative peaks and swirls with the back of a spoon.
Optional: For a toasted meringue finish, carefully torch the surface of the meringue using a kitchen blowtorch until golden. Skip this step if you prefer a pure white meringue.
Serve immediately or return to the freezer to firm up the meringue slightly before slicing. Use a warm knife to make clean slices.
Nutrition Facts
Calories |
670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 301 mg | 13% | |
| Total Carbohydrate | 103.3 g | 38% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 85.0 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 245 mg | 19% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 459 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
