Gluten-Free Classic Brownie Baked Alaska
A stunning dessert combining rich fudgy brownies as the base, layers of premium ice cream, and a cloud of golden meringue topping. The contrast between the warm, toasted meringue exterior and cold ice cream interior creates an impressive finale for dinner parties and special occasions. This version uses a pie dish format for easier serving and allows flexibility with brownie recipes, whether homemade or boxed mix.
Ingredients
Instructions
- 1
Bake brownies in pie plate using preferred recipe or box mix
- 2
Press down on partially cooled brownies to level the surface
- 3
Cool brownies completely to room temperature
- 4
Remove ice cream from containers and slice each pint into 3 rounds
- 5
Arrange 3 rounds on brownie base and cut remaining rounds into wedges
- 6
Fill gaps with ice cream wedges and pile remainder in center
- 7
Freeze assembled base for 30 to 60 minutes
- 8
Preheat oven to 375 degrees
- 9
Beat egg whites with pinch of salt until foamy
- 10
Add cream of tartar and beat until soft peaks form
- 11
Gradually add sugar while beating until stiff peaks form
- 12
Remove base from freezer and mound meringue over ice cream
- 13
Spread meringue to plate edges to completely cover ice cream
- 14
Bake until golden brown for about 10 minutes
- 15
Serve immediately
Tips
Press down brownie surface while partially cool to create level base for even ice cream layering.
Work quickly when assembling meringue to prevent ice cream from melting before baking.
Make sure meringue completely seals to plate edges to prevent ice cream from leaking during baking.
Good to Know
Serve immediately after baking. Can freeze assembled base without meringue up to 2 days.
Can assemble brownie and ice cream base up to 2 days ahead. Add meringue and bake just before serving.
Serve immediately while meringue is warm and ice cream still cold.
Common Mistakes
Use room temperature egg whites to avoid meringue failure.
Completely seal meringue edges to prevent ice cream leaking.
Don't overbake meringue to avoid tough texture.
Substitutions
FAQ
Can I use store-bought brownies instead of homemade?
Yes, store-bought brownies work well. Just ensure they fit your pie dish and create a level surface for the ice cream layers.
What if I don't have cream of tartar?
Substitute with equal amount of lemon juice or white vinegar. These acids help stabilize the meringue and create proper peaks.
How long can I freeze the assembled dessert?
The brownie and ice cream base can be frozen up to 2 days. Add meringue just before baking for best texture and appearance.