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+ servings

Mini Baked Alaska

A scoop of Neapolitan ice-cream is placed over a triple chocolate cookie and topped with meringue to form Mini Baked Alaskas
Course Dessert
Servings 12
Author Marisa


  • 12 cookies I used triple chocolate cookies
  • 12 scoops of ice-cream I used Neapolitan flavor, chocolate, vanilla and strawberry
  • 3 egg whites
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon cream of tartar
  • pinch of salt
  • 1 cup granulated sugar


  • Place the 12 cookies on a parchment lined cookie sheet.
  • Place one scoop of ice-cream onto each cookie and transfer the tray to the freezer while you prepare the meringue.
  • Using a stand mixer or hand held mixer, beat the egg whites with the lemon juice, cream of tartar and salt until soft peaks have formed.
  • While beating constantly, add sugar one tablespoon at a time until stiff peaks have formed.
  • Remove the tray with cookie topped ice-cream from the freezer.
  • Using the back of a spoon, spread the meringue all over the cookies and ice-cream.
  • Freeze the mini Alaskas for at least 8 hours, until they are solid.
  • When ready, preheat the oven to 400 degrees F. Bake for 5 to 6 mins until the meringue turns golden in color.
  • Alternately you may use a kitchen torch to toast the meringue. (as I did)
  • Serve immediately or return to freezer till ready to serve.


Adapted from Bake Fest recipe booklet.