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What’s your favorite part of summer??? For me, it’s long bike rides, and lazy days at the beach. Summer is about having fun and that definitely applies to food as well! So, it’s probably no surprise that two of my favorite things about summer are…drippy ice cream cones and s’mores.
Ok, so let’s talk about how easy it is to make this S’mores Baked Alaska! First, choose your ice cream!! I used Bunny Tracks, but with so many delicious varieties to choose from, choose whatever flavor you like!
First, place a scoop of ice cream on a graham cracker half.
Pop the graham crackers with the ice cream into the freezer while you whip up the meringue.
When it’s thick and glossy you are ready to “frost” your ice cream scoops!
After you’ve “frosted” your ice cream, pop them back into the freezer for 30 minutes (or overnight!) to firm up the ice cream.
Then all you need to do is pop them under the broiler for 1 to 2 minutes or use a creme brulee torch to caramelize them.
And viola! You’ve got S’mores Baked Alaska!! I really liked Blue Bunny’s Bunny Tracks ice cream for this S’mores Baked Alaska and can’t wait to try it with some of the other flavors! So my dear readers, what flavor would you try???
Other Frozen desserts you might enjoy:
S'mores Baked Alaska
- One 1.75 quart container of Blue Bunny ice cream
- 4 graham crackers
- 3 egg whites
- ¾ cup sugar
- ¼ tsp. cream of tartar
- 1 teaspoon vanilla extract
- Line a sheet pan with foil. Using a ⅓ cup ice cream scoop, place a scoop of ice cream on ½ of a graham cracker. Place graham cracker on the foil lined sheet pan. Repeat with remaining graham cracker halves for a total of 8 graham cracker halves and 8 scoops. Place ice cream topped graham crackers in the freezer.
- Fill a saucepan with about 2 inches of water and bring to a simmer. In a heat proof bowl or the metal bowl of a stand mixer add the egg whites and the sugar and whisk to combine. Place the bowl over the saucepan of simmering water and whisk until the sugar dissolves and the mixture thickens and turns from pale yellow to white. Using a thermometer, continue to cook (and whisk!) until the mixture reaches 140 degrees.
- Carefully remove the bowl from the saucepan and using a mixer with the whisk attachement, whip the egg white mixture until it is smooth and glossy and holds a stiff peak when the beater is removed. Beat in the cream of tartar and the vanilla.
- Remove the ice cream scoops from the fridge and frost with the meringue. Return "frosted" ice cream to the freezer for 30 minutes. If freezing for longer, carefully cover with plastic wrap. To keep plastic wrap from touching the tops of the baked alaskas, use a toothpick inserted in several of the scoops to drape the plastic over!
- To brown the meringues, pre heat your broiler with the rack in the upper middle of your oven. Remove plastic wrap and toothpicks from ice cream. Place the baked alaskas under the broiler for 1 - 2 minutes. WATCH carefully and remove as soon as the meringues have browned!
- Serve immediately.
- You can also do this with a creme brulee torch if you have one. Simply remove the baked alaskas as outlined above and use the torch to brown the meringues.