Description
Cake and ice cream dessert topped with meringue — vary ice cream flavors for your signature dish. I like cherry-burgundy ice cream!
Ingredients
- 2 quarts vanilla ice cream, softened
- 1 (18.25 ounce) package white cake mix
- 1 egg
- ½ teaspoon almond extract
- 8 egg whites
- ⅛ teaspoon cream of tartar
- ⅛ teaspoon salt
- 1 cup white sugar
Instructions
- Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container
- packing firmly. Cover and freeze 8 hours or until firm.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8×8 inch pan.
- Prepare cake mix with egg and almond extract. Pour into prepared pan.
- Bake in preheated oven according to package instructions
- until center of cake springs back when lightly touched.
- Beat egg whites with cream of tartar
- salt and sugar until stiff peaks form.
- Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream
- all the way to paper to seal. Return to freezer 2 hours.
- Preheat oven to 425 degrees F (220 degrees C).
- Bake the Alaska on the lowest shelf
- 8 to 10 minutes
- or until meringue is lightly browned. Serve at once.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 11 hrs
Servings: 16