There’s something magical about a dessert that surprises you the moment you slice into it. This Peppermint Brownie Baked Alaska looks elegant and impressive on the outside, but inside it hides layers of fudgy brownie and cool, creamy peppermint ice cream. The contrast of warm toasted meringue and frozen ice cream creates that classic “wow” moment every time.
The rich chocolate brownie base adds depth and structure, while the peppermint ice cream brings a refreshing holiday twist. Finished with fluffy, golden meringue and a sprinkle of crushed candy canes, this dessert feels both nostalgic and show-stopping, perfect for Christmas gatherings, winter celebrations, or anytime you want to serve something unforgettable.
It may look complicated, but with a little planning and patience, this stunning dessert comes together beautifully. Once you torch those glossy meringue peaks, you’ll have a centerpiece that tastes just as incredible as it looks.
Equipment:
- 5-6 inch glass bowl
- Plastic/Cling Wrap
- Baking Sheet
- Kitchen Torch – Butane Torch
Prep Time: 35 minutes
Bake Time: 30 minutes
Idle Time: 4 hours
Ingredients:
- 2 pints Vanilla Ice Cream
- 1 Box Brownie Mix
- 2 eggs
- ¼ cup oil
- 3 tablespoons water
- ½ teaspoon peppermint extract
- ¾ cup crushed peppermint sticks
- Meringue:
- 4 egg whites
- ¼ teaspoon cream of tartar
- 1 cup white sugar
Directions:
Place your ice cream into the refrigerator for 1 hour. Preheat the oven to 350 degrees fahrenheit.
Line a round glass bowl with plastic wrap
Once you have a softened ice cream, scoop the ice cream into the plastic wrapped bowl. Put in the freezer for 3 hours
In mixing bowl, whisk together the brownie mix with water, oil, and eggs
Place in a 1 to 1 ½ inch height parchment lined baking pan for 30 minutes
Let cool and completely remove the brownie from the pan
Remove the ice cream from the freezer and peel back the plastic wrap, placing the brownie layer on top
Cut the square brownie to the shape of the bowl, removing the excess brownie pieces, Place back in the freezer for another 30 minutes.
Make meringue by taking the sugar, egg whites and cream of tartar in a glass or heatproof mixing bowl.
Place on the top of a simmering pot/saucepan to act as a double boiler, but make sure the water is not touching the bottom of the bowl.
Constantly whisk the mixture until the sugar dissolves and then remove from the heat
Take a hand mixer and beat the egg whites until stiff, glossy peaks are formed, about 6 minutes
Peel the plastic wrap completely from the bowl, inverting onto a heatproof platter
Spread the meringue all over the top of the ice cream, giving it peaks and swirls as you spread
Cover every spot of ice cream with the meringue, then sprinkle the top with the crushed peppermint.
Use the kitchen torch, to toast the entire topping of meringue
Serve immediately and use a serrated knife to cut the baked alaska into slices.
Notes:
- Store the leftovers in the freezer.
- If you want the ice cream to be super hard, place the bowl of softened ice cream in the plastic wrapped bowl in the freezer for 8 hours/overnight instead.
- Kitchen torch alternative
- Place the meringue covered ice cream in the oven at 450 degrees fahrenheit for 4-5 minutes to toast.
