Baked Alaska Cake

Baked Alaska Cake is proof that desserts can be both fun and impressive without being complicated. Cold, creamy ice cream meets fluffy toasted meringue for a combination that never fails to wow. It’s the kind of dessert that feels special but still totally doable at home!

As far as ice cream desserts go, this one sits comfortably at the very top of my list. It’s cold, creamy, tangy, and sweet all at the same time, with just enough texture to keep every bite interesting. And while Baked Alaska has a reputation for being a little fussy, this version feels refreshingly doable, even for home cooks!

Traditional Baked Alaskas lean very old-school, but this one feels a bit more modern and playful. Instead of sponge cake, we’re using crushed Biscoff cookies for a buttery, spiced base, layering two flavors of ice cream, and sneaking in lemon curd and fresh raspberries for brightness.

The end result is bold, balanced, and honestly so good! It’s proof that retro desserts can absolutely still steal the show.

Why You’ll Love This Baked Alaska Cake Recipe

• It looks impressive, but it’s actually approachable. Most of the work happens in the freezer, making this a great make-ahead dessert that won’t leave you scrambling before serving.
• The flavors are perfectly balanced. Sweet ice cream, tangy lemon curd, tart raspberries, and warm spiced cookies create layers that taste exciting, not overly sweet.
• It’s customizable. You can swap ice cream flavors, cookies, or fruit based on what you love or already have on hand.
• That toasted meringue moment. Whether you use a torch or the oven, the golden, swirly meringue makes this dessert feel restaurant-worthy.

What is a baked Alaska?

A baked Alaska cake is a classic ice cream cake made by layering cake and ice cream, then covering it completely in meringue. The meringue is quickly toasted, either with a torch or in a very hot oven, creating a warm, golden exterior while the ice cream inside stays frozen.

This version puts a modern spin on the classic by using a cookie base instead of cake and adding bright, fresh flavors that make it feel less heavy and more balanced.

Ingredients You Need

• Biscoff Cookies: Crushed Biscoff cookies act as both the base and a crunchy layer inside the dessert, adding warm spice and sweetness.
• Butter: Melted butter binds the crushed cookies together to form a sturdy, flavorful “cake” layer.
• Vanilla Ice Cream: Classic and creamy, vanilla provides a neutral base that lets the other flavors shine.
• Strawberry Ice Cream: Adds sweetness and a fruity contrast that pairs beautifully with lemon and raspberries.
• Lemon Curd: Bright and tangy, lemon curd cuts through the richness of the ice cream and meringue.
• Fresh Raspberries: These add freshness, texture, and a pop of tart flavor in the center layer.

For the Meringue

• Egg Whites: The foundation of the meringue! These are whipped until light and fluffy.
• Powdered Sugar: Sweetens and stabilizes the meringue while keeping it smooth.
• Salt: A small pinch enhances flavor and balances sweetness.]Cream of Tartar: Helps stabilize the egg whites and create glossy, stiff peaks.

Variations & Substitutions

• Switch up the ice cream flavors. Chocolate, pistachio, coffee, or mango would all work beautifully here.
• Use a different cookie base. Graham crackers, digestive biscuits, or vanilla wafers are great alternatives.
• Try another fruit layer. Strawberries, blueberries, or passion fruit curd can replace the raspberries and lemon curd.
• Make it gluten-free. Use gluten-free cookies for an easy swap.

How to Make Baked Alaska Cake

1. Layer the Ice Cream: Line a loaf pan with parchment paper or plastic film. Start by layering one of the ice cream flavors on the bottom of the loaf. Freeze for 10 minutes.
2. Add Layer of Curd, Cookies, and Raspberries: Spread the lemon curd, sprinkle some crushed Biscoff cookies and fresh raspberries on top.
3. Add Another Layer of Ice Cream: Continue with the second layer of ice cream and freeze again for 10 minutes.
4. Make Cookie Crust: In the meantime combine crushed Biscoff cookies with the melted butter. Spread the mixture on top of the frozen ice cream and pat down. Freeze the dessert overnight.
5. Make the Meringue: To make the meringue whisk the egg whites using a handled mixer until fluffy. Add the cream of tartar pinch of salt and slowly incorporate the sugar one spoon at the time and beat until glossy peaks.
6. Top Ice Cream Cake with Meringue: Unmold ice cream on a plate and cover completely with the meringue, using the back of a spoon to make swirly peaks.
7. Torch the Meringue: Use a torch to toast the meringue or preheat the oven at 425F and bake the dessert and bake until golden brown. Enjoy!

Tips for Success

• Freeze thoroughly. An overnight freeze ensures the dessert holds its shape and prevents melting during toasting.
• Seal with meringue. Make sure the ice cream is completely covered. Any exposed areas may melt!
• Work quickly when toasting. Whether using a torch or oven, keep the heat brief and focused on the meringue.
• Use a chilled plate. Serving on a cold plate helps keep the dessert frozen longer once sliced.

Storage Suggestions

Baked Alaska is best enjoyed fresh, right after toasting the meringue. If you have leftovers, wrap them tightly and freeze for up to one week. Keep in mind that the meringue may lose some texture once refrozen, but the flavor will still be delicious.

Frequently Asked Questions

More Dessert Recipes to Try

• Apple Flambé
• Lemon Meringue Tart
• Traditional Chocolate Mousse
• Pretzel Cherry Chocolate Pie
• Key Lime Pie Tiramisu