If you’ve ever wanted to make a fancy dessert to wow your guests, baked Alaska recipe is just what you need!

While it takes a bit of time, it’s super simple to make with ready-made pound cake and Neapolitan ice cream covered in fluffy meringue.

It’s not only restaurant-worthy, it’s Insta-worthy, too!

slice of Easy Baked Alaska

What is Baked Alaska?

  • Easily whip up this delicious showstopper at home, since Ben & Jerry’s ice cream version of baked Alaska has been retired!
  • Make ahead and freeze for upcoming holidays or last-minute celebrations.
  • This easy recipe will make you look like a pro pastry chef.
  • It’s customizable; use your favorite flavor of pound cake and ice cream!

Ingredients in Baked Alaska

  • Ice Cream – Choose Neapolitan ice cream for chocolate, strawberry, and vanilla or swap it for your favorite flavor. Gently mix softened ice cream to swirl together.
  • Pound Cake – Use dense pound cake to create a protective air barrier. The base should be around 1-inch thick. While I use purchased pound cake, homemade pound cake works well too. Once baked, cut it to fit the bottom of the bowl for the baked Alaska.
  • Meringue: Made with egg whites and sugar, meringue creates a fluffy, protective layer that insulates baked Alaska and keeps the ice cream from melting. Spread it evenly and dab it with the back of a spoon to create those pretty golden peaks.
  • Variations: Play with different cake and ice cream combos. Use vanilla ice cream with dried fruits and nuts like pistachios, or try chocolate ice cream with cookie crumbles. Replace the pound cake with a brownie base if you’d prefer.
Easy Baked Alaska with a slice taken out

How to Make Baked Alaska

  1. Mix softened ice cream in a bowl, be sure there aren’t any air bubbles. Cover the top of the bowl with cake slices, pressing the cake into the soft ice cream. Cover and freeze.
  2. Prepare the meringue per the recipe instructions below.
  3. Invert the frozen cake onto a baking sheet. Cover with meringue and freeze for up to 24 hours.
  4. Bake until the meringue is golden. Let rest before slicing.

PRO TIP: A small kitchen torch (the kind used for crème brule) also works if you don’t want to heat the oven.

What is baked Alaska?

Created to honor Alaska’s induction to the US in 1867, baked Alaska is made by freezing ice cream on a layer of cake and then coating it with meringue before it’s baked in the oven.

Why does the ice cream not melt in baked Alaska?

The meringue insulates the ice cream, keeping it from melting as it bakes.

Can I make baked Alaska Ahead?

Yes, definitely. Prepare and freeze the cake and ice cream base for up to a few months as long as it’s tightly wrapped! Prepare the meringue when you’re ready to bake!

Pro Tips for Baked Alaska

  • Line the bowl with a piece of plastic wrap or a damp piece of parchment paper for easy removal.
  • Make sure each step is frozen solid for the best results.
  • For the merinuge use room-temperature eggs (large eggs) and ensure the cream of tartar is fresh.
  • Make sure there is no fat, residual oils or yolks in the egg whites or they won’t whip properly.
  • Ensure the oven is preheated before baking.
  • Drizzle with strawberry sauce, hot fudge, or caramel.

To Store: Keep leftover baked Alaska covered in the freezer until ready to enjoy again!

Our Favorite Frozen Treats

Did your family love this Easy Baked Alaska? Leave us a rating and a comment below!

Easy Baked Alaska with a slice taken out
5 from 36 votes↑ Click stars to rate now!
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Easy Baked Alaska

Surprise and delight your guests with a dessert that's both simple to make and impressive!
Prep Time 15 minutes
Cook Time 20 minutes
Freezing time 4 hours
Total Time 4 hours 35 minutes
Servings 8 servings
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  • 8 cups neapolitan ice cream slightly softened
  • 1 pound cake sliced 1″ thick
  • 6 egg whites room temperature
  • ¼ teaspoon cream of tartar
  • ¾ cup granulated sugar


  • Line a 3 qt bowl with plastic wrap. Scoop the slightly softened neapolitan ice cream into the bowl, mixing the colors as you go. Press down firmly to ensure there are no gaps or air bubbles.
  • Top the ice cream in the bowl with 1-inch thick pound cake slices, trimming them as needed to create a snug fit. Gently press the cake into the soft ice cream. Cover securely and freeze for at least 3 hours or up to 3 months if preparing ahead.
  • In a large mixing bowl, beat the egg whites and cream of tartar on high speed until foamy, roughly 3 minutes. Gradually add sugar, continuing to beat until stiff peaks form.
  • Remove frozen ice cream from the freezer and use the plastic wrap to lift it from the bowl. Inver the cake onto a baking sheet and spread the meringue over the ice cream. Use the back of a spoon to dab the meringue and create little peaks.
  • Place uncovered in the freezer for at least 1 hour or up to 24 hours.
  • Preheat the oven to 500°F and place the dessert in the oven for 3 to 5 minutes or until the meringue is lightly golden brown.
  • Allow the Baked Alaska to rest for 5 minutes, then slice and enjoy.


  • When layering the ice cream, ensure you’re creating an even distribution of flavors for a more striking visual when sliced.
  • The meringue acts as an insulator, so ensure it’s applied evenly to protect the ice cream during baking.
  • For an added touch, you can use a kitchen torch to give the meringue an even more toasted appearance. Just be quick to avoid melting the ice cream!
5 from 36 votes

Nutrition Information

Calories: 562 | Carbohydrates: 91g | Protein: 13g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 58mg | Sodium: 144mg | Potassium: 371mg | Fiber: 2g | Sugar: 47g | Vitamin A: 555IU | Vitamin C: 0.8mg | Calcium: 179mg | Iron: 0.6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cake, Dessert
Cuisine American
piece of Easy Baked Alaska on a plate with a strawberry and a title
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plated Easy Baked Alaska with writing
Easy Baked Alaska and a photo of a slice on a plate with a title



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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Found out about this recipe from the Lyrics of the guitar solo of Alestorm. Can’t wait to try to make it!

  2. I have made this twice and it always is a showstopper! Very easy and delicious.
    I made my own pound cake because of gluten issues. Thanks so much!5 stars

  3. Do you have to ‘Place uncovered in the freezer for at least 1 hour or up to 24 hours’ or can you after cover put into the oven?

    1. If you do not refreeze before baking, the dessert may not stand up well in the oven. Enjoy it!