I thought about making sugar-free, gluten-free Baked Alaska all summer long. That’s as far as I got. When Katrina of Gluten-Free Gidget posted her theme – Dinner with Disney – for this month’s Go Ahead Honey, It’s Gluten-Free! Round-Up I finally had my excuse to bake ice cream.
Can you guess what Disney movie this honors? Yep, Ice Age. What better dessert to pay homage to this great flick than ice cream baked in mounds of fluffy white meringue? They even look like little glaciers!
The best part about Baked Alaska is that it’s so much fun to eat – the creaminess of the soft ice cream as it slightly soaks into the spongy, moist cake. Topped with airy meringue that’s reminiscent of crispy, fire toasted marshmallows, it’ll bring a smile to your face. I promise.
Another great thing is that you can make it ahead of time and bake it in two minutes flat. I used my vanilla bean ice cream with 1/3 cup of raw cacao nibs stirred in the last few minutes of freezing but you can use any flavor or type of ice cream that works for you. I made individual Baked Alaskas – I think they’re cute. You could just as easily use the same concept to make a larger one.
The meringue and the cake actually insulate the ice cream and it doesn’t melt when it’s baked. In fact, you should wait 5 – 10 minutes after removing it from the oven before serving it so the ice cream can soften to the perfect consistency.
I was able to cut 11 cake rounds from the cake (which, by the way has been labeled as the best cake I’ve ever made by my husband) but the meringue will make enough for 6 individual desserts. If you want to make more, just double the meringue portion of the recipe.
If Baked Alaska intimidates you, I’m going to simplify it. It’s only comprised of a few simple steps and produces a dessert that will fill your guests with awe and wonder, just like our beloved Walt Disney.
1. Make the cake and cut it into 2 1/2 inch rounds. Freeze the cake rounds overnight.
2. Top the cake rounds with a scoop of ice cream. Freeze 3 hours or overnight.
September’s edition of Go Ahead Honey, It’s Gluten Free! will be up at the end of the month at Gluten-Free Gidget. I’ll remind you to stop by so and see the other gluten-free dishes that have been cooked up for an amazing Dinner with Disney!
Also – Do you have your post ready for Slightly Indulgent Monday? I do!! Link any post – old or new – with fabulous food made a little bit healthier. Or, stop by and comment for a chance to win Monday’s give-away – one of my favorite cookbooks for inspiration – Martha Stewart’s Cupcakes.
What dishes do you make that wow your friends and family? Let’s talk about it!
Find more food and good living inspiration at:
- Finer Things Friday at The Finer Things in Life
- Foodie Friday at Designs by Gollum
- Recipe Swap at The Grocery Cart Challenge
This recipe was adapted from Everyday with Rachel Ray.
- 1/2 cup boiling water
- 1 tablespoon espresso powder
- 1/4 cup cold water
- 1/4 cup oil – vegetable, canola, or grapeseed
- 1 extra large egg, lightly beaten
- 1 tablespoon good quality vanilla extract
- 1/2 cup agave nectar
- 1 cup All-Purpose Gluten-Free Flour Blend
- 1/2 cup dutch processed cocoa power
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 pints of your favorite ice cream, enough for 6 generous scoops –try my sugar-free Vanilla Bean Ice Cream or Chocolate Ice Cream
- 4 egg whites
- 2 tablespoons of agave nectar
- Preheat oven to 350 degrees F. Coat a 9 x 13 inch baking pan with cooking spray and line with parchment paper.
- In a heat-proof bowl, combine the boiling water and espresso powder. Whisk in the cold water, vegetable oil, egg, and agave.
- Sift dry ingredients into a large bowl. Make a well in the center and add wet ingredients, whisking until just combined. Place batter into prepared pan and use a rubber spatula coated with cooking spray to level the batter.
- Bake for 16 – 18 minutes, until a toothpick inserted in the middle of the cake tests clean. Let cool on a baking rack and then invert the cake onto a parchment lined baking sheet. Using a 2 1/2 inch round cookie cutter, cut at least 6 rounds. Place waxed or parchment paper between rounds, place in a freezer safe container and freeze overnight. Freeze any remaining cake scraps and use as a crumbly ice cream topping.
- Place frozen cake rounds on a parchment lined baking sheet. Use a standard spring release ice cream scoop to top each round with a scoop of ice cream. Wrap with saran wrap and freeze overnight.
- Place egg whites in a clean, stainless steel or glass bowl. Mix on medium speed until soft, billowy mounds form. Add agave and continue mixing until egg whites form stiff peaks.
- Remove ice cream and cake from freezer. Completely cover each one with meringue by either using and offset spatula or piping with a pastry bag. If you use an offset spatula, after covering completely, use a spoon to pull the meringue to decorative points all over the dessert.
- Return to freezer for at least an hour.
- Preheat the oven to 500 degrees F. Bake for 2 -3 minutes until meringue is golden brown. Watch carefully because this happens fast!
- Transfer to individual plates and let sit for 5 – 10 minutes before serving.