Strawberry Vanilla Baked Alaska with Meringue
A showstopping frozen dessert featuring layers of fat-free vanilla and light strawberry ice cream, crispy Nilla Wafers, and a billowy meringue topping that's flash-baked to golden perfection. The contrast of cold ice cream against warm, lightly browned meringue creates a dramatic presentation ideal for special occasions. This lighter version uses reduced-fat ingredients and no-calorie sweetener without compromising the classic appeal of this retro-elegant dessert. Serve immediately after baking while the meringue is still warm and crispy on the outside.
Ingredients
- 3 cup fat-free vanilla ice cream, softened
- 2 cup light strawberry ice cream, softened
- 16 reduced fat Nilla Wafersgraham cracker crumbs0.25 cuptexture
Provides crunch but loses structural integrity
- ½ cup liquid egg whites, about 4 egg whitespasteurized egg whites1:1dietarysafety
Use if raw eggs are a concern
- ⅛ tsp cream of tartar
- ¼ cup granulated white sugar
- ¼ cup natural no-calorie sweetener that measures like sugargranulated sugar1:1tastetexture
Increases sugar content but provides more browning
- ¼ tsp vanilla extract
Instructions
- 1
Line a medium-large bowl with 8-inch diameter top with plastic wrap, draping excess over sides.
- 2
Pack vanilla ice cream evenly and firmly into bowl, smooth the surface.
- 3
Layer strawberry ice cream over vanilla, smooth the top.
- 4
Arrange Nilla Wafers rounded side down in single layer over strawberry ice cream.
- 5
Cover with plastic wrap and freeze until completely firm, at least 8 hours.
- 6
Preheat oven to 500 degrees.
- 7
Combine egg whites and cream of tartar in large bowl.
- 8
Beat with electric mixer on high speed until fluffy and slightly stiff, about 3 minutes.
- 9
Gradually add sugar, sweetener, and vanilla extract while beating.
- 10
Continue beating until fully blended and stiff peaks form, about 2-3 minutes.
- 11
Remove bowl from freezer and uncover.
- 12
Place 9-inch pie pan upside down over bowl.
- 13
Carefully flip so pie pan is on bottom.
- 14
Gently tug plastic wrap to release ice cream from bowl, leaving it in pie pan.
- 15
Remove plastic wrap.
- 16
Quickly and evenly spread meringue over ice cream mound.
- 17
Place pie pan on baking sheet.
- 18
Bake until meringue is cooked through and lightly browned, about 3 minutes.
- 19
Slice and serve immediately.
- 20
Freeze leftovers and eat frozen.
Tips
Chill all bowls and beaters before making meringue to achieve maximum volume and stability in egg whites.
Work quickly when spreading meringue to prevent ice cream from melting; meringue acts as insulation during the brief bake.
Good to Know
Cover leftover slices with plastic wrap and freeze up to 2 weeks. Thaw briefly before serving to avoid meringue becoming chewy.
Prepare ice cream layers up to 3 days ahead. Make meringue and assemble no more than 1 hour before baking to prevent deflation.
Serve immediately after baking while meringue is still warm and crispy. Use a sharp, warm knife dipped in water between slices to prevent sticking.
Common Mistakes
Do not skip the 8-hour freeze to avoid warm ice cream collapsing the structure.
Do not beat meringue past stiff peaks to prevent graininess and weeping.
Do not leave meringue uncovered before baking to avoid deflation.
Do not exceed 3 minutes baking time to avoid burning the meringue.
Substitutions
Use if raw eggs are a concern
FAQ
Can I make this dessert ahead of time?
Yes, prepare the ice cream layers up to 3 days in advance. Make the meringue and assemble within 1 hour of baking to maintain volume and prevent deflation during freezing.
What if I don't have liquid egg whites?
Use pasteurized whole eggs (about 4 large eggs, use only the whites) or pasteurized liquid eggs from a carton. Avoid unpasteurized raw eggs due to food safety concerns with this preparation.
How long can I keep leftover Baked Alaska frozen?
Cover slices tightly with plastic wrap and freeze up to 2 weeks. The meringue will soften over time but remains edible. Thaw briefly before serving for best texture.