How to Make Baked Alaska at Home with Clementine's

Baked Alaska is a classic baked dessert made with layers of cake and cold ice cream, all wrapped in a cloud of meringue and briefly baked or torched until the outside is beautifully golden.

The magic is in the contrast: hot, toasted meringue on the outside and cold ice cream on the inside. It sounds impossible, which is exactly what makes it so fun—and why this Baked Alaska recipe remains such a crowd-pleasing choice for dinner parties, holidays, and any occasion that calls for a little drama.

For home bakers and dessert lovers who want an impressive but approachable project, this recipe shows you how to build Baked Alaska with simple ingredients like boxed cake mix, Clementine’s ice cream, and egg whites. You’ll learn the cake and ice cream prep, how to make and stabilize the meringue, the best way to assemble and brown it, plus helpful tools, flavor variations, make-ahead tips, serving ideas, troubleshooting, and a little of the dessert’s backstory.

It may have old-school roots, but Baked Alaska still delivers serious wow factor—and with your favorite Clementine’s ice cream tucked inside, it becomes an especially indulgent, showstopping dessert.

One of the best things about making Baked Alaska at home is that it looks far more complicated than it actually is. With a few simple ingredients—and a pint or two of your favorite Clementine’s ice cream—you can create a seriously impressive dessert.

At its core, this dessert comes together with pound cake, ice cream, egg whites, and sugar, with about 23 minutes of prep time and 6–8 minutes of cook time.

For the cake layer:  Use 1 boxed cake mix, prepared according to the package directions, including whatever eggs, oil, butter, or water the box calls for. Vanilla, white cake, chocolate cake, or yellow cake all work beautifully, depending on the ice cream flavor you choose.

Prefer to make everything from scratch? Absolutely. Your favorite homemade cake batter can be used instead—just bake it in a pan that will give you a cake layer large enough to trim to the size of your finished Baked Alaska.

For the ice cream layer:  You’ll need enough Clementine’s ice cream to completely fill your mold or bowl. Let the ice cream soften just enough to become scoopable and easy to press into an even layer. You want it pliable, not melted. Once shaped, freeze it again until completely firm before assembling and covering it with meringue. The colder and firmer the ice cream is, the better it will hold up during the final toasting step. Vanilla ice cream is the traditional choice, but any favorite flavor works.

For the meringue:

• 4 large egg whites

• 1/4 teaspoon cream of tartar

• 1 cup granulated sugar

For added food-safety peace of mind, we recommend using pasteurized egg whites, especially since the meringue is only briefly toasted rather than fully baked through. If using shell eggs, keep the egg whites refrigerated until you’re ready to whip them, avoid any contact with the shells, and use clean, dry bowls and utensils.

The cream of tartar helps stabilize the egg whites so the meringue holds those gorgeous peaks, while the granulated sugar gives it its glossy texture and lightly crisp, golden finish.

The right tools make Baked Alaska much easier to assemble—and help you get that signature dramatic finish.

For the cake layer : An 8-inch or 9-inch round cake pan works especially well for a classic Baked Alaska, and you can line the pan or a baking sheet with parchment paper for easier release. A round cake makes it easy to trim the base to match the shape of your ice cream dome. If you’re making individual portions, smaller 4-inch to 6-inch round pans or ramekins can work beautifully for making cake rounds, too.

For the ice cream dome:  Choose a round, dome-shaped bowl that’s slightly smaller in diameter than your cake layer. A medium mixing bowl, stainless-steel bowl, or freezer-safe glass bowl works well. Line it with plastic wrap before adding the softened ice cream so the frozen dome releases easily once it’s firm, creating a lined bowl ready for shaping.

A deeper bowl will give you a taller, more dramatic dome, while a shallower bowl creates a wider, lower profile. Either works—the key is making sure the cake base extends just slightly beyond the ice cream so the meringue can fully seal everything together.

For the meringue: A stand mixer fitted with the whisk attachment is ideal for creating a stable, glossy meringue with stiff peaks. A hand mixer will work, but a handheld or stand electric mixer works well for whipping the meringue thoroughly while gradually adding the sugar.

For that golden finish: We highly recommend using a kitchen torch. It gives you much more control than the oven and allows you to brown the meringue evenly without exposing the ice cream to too much heat. Move the flame continuously over the surface until the peaks are beautifully golden and toasted.

You’ll also want a baking sheet or serving platter for assembly, plastic wrap for shaping the ice cream, an offset spatula or spoon for spreading the meringue, and a sharp knife for slicing into those gorgeous. 

The cake layer acts as the sturdy base for your Baked Alaska, and you can keep it simple with a boxed mix or make one from scratch.

To make the cake from scratch:  For a light, tender sponge cake that pairs beautifully with ice cream, start by preheating your oven to 350°F and greasing an 8-inch or 9-inch round cake pan or coating it with cooking spray.

In one bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.

Separate 3 large eggs, placing the yolks in one bowl and the room temperature egg whites in another so they trap more air for better volume. Beat the egg yolks with 1/2 cup granulated sugar until pale yellow and slightly thickened, then mix in 1/4 cup melted butter, 1/4 cup milk, and 1 teaspoon vanilla extract. Gently stir the dry ingredients into the yolk mixture just until combined.

In a clean bowl, beat the egg whites until soft peaks form. Gradually add 1/4 cup granulated sugar and continue beating until the whites hold glossy, firm peaks.

Add about one-third of the whipped egg whites to the batter and stir gently to lighten it. Then add the remaining egg whites in two additions, using a spatula to fold them into the batter carefully. Scoop from the bottom of the bowl and turn the batter over itself rather than stirring vigorously. This helps preserve the air in the egg whites and keeps the finished cake light instead of dense.

Pour the batter into the prepared pan and bake for about 20 to 25 minutes, or until the center springs back lightly and a toothpick inserted in the middle comes out clean.

Using a boxed cake mix instead:  Prepare the cake mix according to the package directions. Pour enough batter into a greased 8-inch or 9-inch round pan to create a cake layer about 1 to 1 1/2 inches thick. Bake according to the box instructions, checking for doneness with a toothpick.

If your mix makes more batter than you need, use the extra for cupcakes or a second cake rather than overfilling the pan.

Once your cake is completely cool, it’s time to build the frozen center of your Baked Alaska.

Start by lining the round bowl or dome-shaped pan you'll use to shape the base with plastic wrap, leaving plenty of overhang around the edges. This makes it much easier to lift the frozen ice cream out cleanly later.

Let your Clementine’s ice cream soften slightly at room temperature until it’s easy to scoop and spread, but keep it as cold as possible rather than letting it get melty. Spoon the softened ice cream into the prepared bowl and press it firmly into the bottom and sides, smoothing the surface as you go to eliminate any large air pockets. If you’re using more than one flavor, you can make distinct t ce cream layers as you fill the bowl.

Once the bowl is filled, place your cooled cake layer directly over the ice cream, pressing gently so it sits snugly against the surface. Trim the cake beforehand if needed so it fits the shape of the bowl. For a richer variation, fold small bits of cookie dough into the ice cream before packing it into the bowl.

Fold the excess plastic wrap over the cake and ice cream, then transfer the entire assembly to the freezer.

Freeze until the ice cream is completely solid, ideally for several hours or overnight. This step is important—the firmer the frozen base is, the easier it will be to cover with meringue and toast without the ice cream softening too quickly.

When you’re ready to assemble the final dessert, unwrap the base, invert it onto your serving platter or baking sheet, and peel away the plastic wrap. You should be left with a smooth ice cream dome sitting neatly on top of the cake.

Now for the signature finishing touch: a thick, glossy, fluffy meringue.

For a Baked Alaska, Swiss meringue is a great choice because it’s smooth, stable, and sturdy enough to completely cover the frozen dessert, and the way meringue acts as insulation around the frozen center helps protect it while still creating those beautiful peaks and swirls.

Start by bringing a small saucepan of water to a gentle simmer. In a clean, heatproof mixing bowl, combine 4 large egg whites with 1/4 teaspoon cream of tartar. The cream of tartar helps stabilize the egg whites, allowing them to hold their shape and create a stronger, more dependable meringue.

Set the bowl over the simmering water, making sure the bottom of the bowl does not touch the water. Begin whisking the egg whites continuously. Gradually add 1 cup granulated sugar, a little at a time, while continuing to whisk.

Keep whisking over the simmering water until the sugar has completely dissolved and the mixture reaches 160°F on an instant-read thermometer. To check the texture, carefully rub a small amount between your fingers—it should feel smooth rather than grainy.

Transfer the bowl to your stand mixer and beat the mixture with the whisk attachment, starting at medium speed and gradually increasing to high. Continue beating until the meringue becomes thick, bright white, and glossy and forms stiff peaks when the whisk is lifted.

The finished meringue should be firm enough to hold dramatic swirls and peaks without drooping. Once it reaches that stage, it’s ready for adding the meringue topping over your thoroughly frozen cake-and-ice-cream base.

Once your Baked Alaska is fully covered in meringue, it’s time for the dramatic finish.

A kitchen torch gives you the most control and is the easiest way to create an even, golden-brown exterior without warming the ice cream too much. Hold the torch a few inches from the surface and move the flame constantly over the meringue, focusing on the peaks and ridges until they turn beautifully golden.

If you don’t have a kitchen torch, you can use your oven instead. Preheat a hot oven in the 425°F to 500°F range, or set the broiler to high. Place the Baked Alaska on a baking sheet and position it near the top of the oven.

The meringue topping can brown in a 500°F oven in as little as 1 to 2 minutes, while under the broiler it may take about 2 to 4 minutes; rotate the dessert if needed so it colors evenly.

Meringue can go from perfectly toasted to burned very quickly, so do not walk away during this step. Whether you want an oven-browned finish or torched meringue, remove the Baked Alaska as soon as the surface is golden brown.

For the best results, make sure the cake-and-ice-cream base is frozen completely solid before browning. That deep chill helps protect the ice cream while the outside gets warm, toasted, and beautifully caramelized.

Once you’ve mastered a traditional Baked Alaska, Baked Alaska is easy to customize with different cakes, fillings, and sizes.

For a bright, citrusy twist, pair lemon cake with lemon curd and your favorite complementary Clementine’s ice cream. Spread a thin layer of lemon curd between the cake and ice cream for an extra pop of tart flavor that balances the sweet meringue beautifully.

You can also make mini Baked Alaskas for individual servings. Line small ramekins with plastic wrap, press softened ice cream into each one, and top with small rounds of cake. Freeze until firm, then unmold, cover each dessert with meringue, and torch until golden. They’re especially fun for dinner parties or celebrations because everyone gets their own show-stopping dessert.

And don’t feel limited to traditional sponge or layer cake. A brownie base creates a richer, fudgier version that pairs especially well with chocolate, coffee, caramel, or nutty ice cream flavors, and a Brownie Baked Alaska can use brownie mix for an extra-rich chocolate base. For a Chocolate Raspberry Baked Alaska, use chocolate cake mix with raspberry sorbet and layer in fresh raspberries between the base and filling. Pound cake is another great option because its dense, buttery texture holds up beautifully beneath the ice cream and meringue. A cookie crust is another creative base option.

The basic formula stays the same, so once you know the method, you can mix and match flavors to create your own Clementine’s-inspired Baked Alaska using your favorite ice cream flavors. Try pistachio ice cream with a vanilla or almond cake, or strawberry ice cream with a brownie base for a colorful twist.

Baked Alaska is a great make-ahead dessert, especially if you prepare the components in stages.

You can bake the cake layer ahead of time, let it cool completely, and wrap it tightly in plastic wrap. Store it at room temperature for a day or freeze it for longer storage.

The ice cream dome can also be prepared in advance. Once it is firmly frozen, keep it tightly covered in plastic wrap or another airtight freezer-safe wrap to prevent freezer burn and unwanted odors.

For the easiest assembly, combine the cake and ice cream base ahead of time and freeze the entire base until completely solid. The assembled cake-and-ice-cream portion can be kept well wrapped in the freezer for about 1 to 2 weeks.

For the best texture and appearance, wait to make and apply the meringue until close to serving time. Once the meringue is added, you can return the dessert to the freezer briefly to firm everything up before browning.

After torching or broiling, let the Baked Alaska sit at room temperature for about 5 to 10 minutes before slicing. This gives the ice cream just enough time to soften slightly while keeping the dessert beautifully structured.

If you have leftovers, cover them tightly and return them to the freezer as soon as possible. For the best quality, enjoy them within 2 to 3 days, since the meringue can gradually lose some of its texture during storage.

Once the meringue is beautifully golden, serve your Baked Alaska right away for the best contrast between the warm, toasted exterior and the cold, creamy ice cream inside.

For clean, picture-perfect slices, dip a sharp knife in hot water, wipe it dry, and slice through the dessert while the blade is still warm. Repeat between cuts as needed. This helps the knife glide through both the frozen ice cream and cake layers without dragging or crushing them.

A few fresh berries make an easy, colorful garnish and add a little brightness alongside the rich cake, ice cream, and meringue. Strawberries, raspberries, blueberries, or blackberries all work beautifully.

Then all that’s left to do is bring it to the table, slice into those gorgeous layers, and enjoy your show-stopping Clementine’s Baked Alaska.

Even a show-stopping dessert like Baked Alaska can have a few hiccups. Fortunately, most of them are easy to fix.

If your meringue is runny or weeping:
Make sure your mixing bowl and whisk are completely clean and free of any grease, which can keep egg whites from whipping properly. The sugar should also be fully dissolved before you begin beating the meringue to stiff peaks. If the mixture looks loose, continue whipping until it becomes thick, glossy, and strong enough to hold its shape. Cream of tartar also helps stabilize the egg whites and reduce the chance of the meringue collapsing.

If the ice cream starts melting during browning:
The key is starting with a completely frozen-solid cake and ice cream base. Keep the assembled dessert in the freezer until the moment you’re ready to add and brown the meringur. A kitchen torch is especially helpful because it lets you toast the surface quickly and precisely without exposing the entire dessert to prolonged heat. If you’re using the broiler, work quickly and watch the dessert constantly.

If the meringue gets a little too brown:
Don’t panic. A few deeply toasted peaks can actually add to the dramatic look of Baked Alaska. If you have a small area that is genuinely burnt, carefully scrape or trim away the darkest portion with the edge of a spoon or small knife. You can cover the spot with a little reserved meringue and lightly torch it again if needed.

And remember, Baked Alaska is meant to look a little dramatic and imperfect. Those toasted swirls, golden peaks, and layers of Clementine’s ice cream are what make it so much fun to bring to the table.

Where did Baked Alaska come from?
The exact origin of Baked Alaska is a little murky, with several versions of its story floating around. Desserts combining ice cream, cake, and toasted meringue existed in Europe before the name “Baked Alaska” became popular in the United States.

One of the best-known stories connects the dessert to Delmonico’s restaurant in New York City and the 1867 purchase of Alaska by the United States. Chef Charles Ranhofer is often associated with an early version of the dessert, although food historians don’t agree on one definitive inventor. Over time, Baked Alaska became known as the dramatic combination of cake, frozen ice cream, and toasted meringue we recognize today.

Why doesn’t the ice cream melt when Baked Alaska is browned?
The secret is insulation. The thick layer of meringue surrounding the ice cream contains lots of tiny air bubbles, which help slow the transfer of heat. The cake layer provides additional insulation from below.

Because the dessert starts out completely frozen and is exposed to intense heat for only a very short time, the outside of the meringue can turn beautifully golden while the Clementine’s ice cream inside stays cold and creamy.

That little bit of kitchen science is part of what makes Baked Alaska so impressive: it looks almost impossible, but a well-frozen center, plenty of meringue, and a quick blast of heat make the magic happen.