Baked Alaska

• servings: 16 servings
• active time: 25 minutes
• total time: 10 hours 35 minutes

Ingredients

2 quarts vanilla ice cream, softened, or as needed

8 egg whites

⅛ teaspoon cream of tartar

⅛ teaspoon salt

1 cup white sugar

1 8-inch round prepared white cake layer

Directions

Gather all ingredients.

Line the bottom and sides of an 8-inch round mixing bowl with plastic wrap. Pack softened ice cream into the prepared bowl, then flatten the top and cover with more plastic wrap. Freeze until firm, 8 hours to overnight.

Beat egg whites, sugar, cream of tartar, and salt in a mixing bowl until stiff peaks form.

Line a baking sheet with parchment paper and place cake in the center. Remove ice cream from the freezer, discard plastic wrap, and turn ice cream out on top of cake.

Quickly spread meringue over ice cream and cake, swirling in decorative patterns if desired. Freeze for 2 hours.

Preheat the oven to 425 degrees F (220 degrees C).

Bake cake on the lowest oven shelf until meringue is light brown, 8 to 10 minutes.

Slice and enjoy!

Nutrition

• Calories: 330 kcal
• Total Fat: 11 g
• Saturated Fat: 5 g
• Unsaturated Fat: 0 g
• Cholesterol: 41 mg
• Sodium: 315 mg
• Total Carbohydrate: 53 g
• Dietary Fiber: 1 g
• Total Sugars: 44 g
• Protein: 6 g