Mint Chocolate Chip Baked Alaska
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
A simple chocolate cake topped with mint chocolate chip ice cream and smothered with a soft meringue that is then gently toasted to form this classic dessert.
  • Chocolate Cake Layer:
  • 1 cup granulated sugar
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 ½ cups unbleached all-purpose flour
  • 6 tablespoons cocoa powder
  • 1 tablespoon lemon juice
  • ¼ cup vegetable or canola oil
  • 1 teaspoon vanilla
  • 1 cup milk
  • -
  • Ice Cream Layer:
  • 1 (48-ounce) carton Blue Bunny® Mint Chocolate Chip Ice Cream
  • -
  • Meringue Layer:
  • 4 large egg whites
  • ¼ teaspoon cream of tartar
  • 1 cup granulated sugar
  • ⅛ teaspoon kosher salt
  • ½ teaspoon vanilla extract
  1. To make the chocolate cake: Preheat oven to 350 degrees F. Grease a 9-inch round cake pan. Place a round piece of parchment paper in the bottom of the greased pan. Grease parchment paper, then dust the pan with about 1 tablespoon flour shaking out any excess flour. Set aside.
  2. In a large mixing bowl, whisk together the sugar, salt, baking soda, flour and cocoa powder. Set aside.
  3. In a separate bowl, whisk together the lemon juice, vegetable oil, vanilla and milk. Slowly whisk the wet ingredients into the dry ingredients, mixing just until combined. Pour the prepared cake batter into the prepared cake pan.
  4. Bake cake in preheated 350 degree F oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool completely in the pan on a wire rack. Invert cooled cake onto a large serving plate and remove parchment paper.
  5. Spray a 9-inch round bowl with cooking spray and line with several pieces of plastic wrap, allowing enough plastic wrap to wrap around bowl. Spray the plastic wrap with cooking spray and fill the bowl with softened ice cream; smoothing ice cream into an even layer. Carefully place the piece of cake on top of the bowl of ice cream, and cover with more plastic wrap. Freeze until firm, at least 4-6 hours, preferably overnight.
  6. To make the meringue: Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Whisk the egg whites on medium-high speed until foamy. Whisk in cream of tarter and continue whisking for an additional minute. Slowly add the granulated sugar and salt and continue whipping on medium-high speed. Once all the sugar has been added, add the vanilla extract. Turn the speed to high, and whip until the egg whites are glossy and form stiff peaks.
  7. To assemble and serve cake: Preheat oven to 500 degrees F. Remove frozen ice cream cake from the freezer and turn upside down onto a heatproof serving platter or plate. Remove plastic wrap and use an off set spatula to cover the cake completely with meringue. Bake the cake until meringue begins to brown, about 2-4 minutes. Alternatively, use a kitchen torch to brown the meringue. Serve immediately, by slicing with a large serrated knife, dipping knife into hot water and wiping dry between each cut.
Note: The assembled cake can be stored, wrapped in plastic wrap, in the freezer for up to one week.
Recipe by Kitchen Concoctions at