Holiday Baked Alaska

Prep Time : 60 min        Total Time :  8 Hr 30 min 

Ingredients

Ice Cream Dome

2

cups (1 pint) peppermint ice cream, softened

6

cups (1.5 quarts) mint chocolate chip ice cream, softened

6

cups (1.5 quarts) vanilla ice cream, softened

Brownie Base

1

cup butter

8

oz bittersweet chocolate

4

eggs

2

cups sugar

2

teaspoons vanilla

1 1/4

cup all-purpose flour

1

teaspoon baking powder

1/2

teaspoon salt

Merinque

8

egg whites, room temperature

1/4

teaspoon cream of tartar

1

cup sugar

Directions

• 1Line a 3-quart bowl with plastic wrap. Fill base of bowl with peppermint ice cream; layer with mint chocolate chip ice cream, then finish with a layer of vanilla ice cream. Cover surface with plastic wrap and freeze until ice cream is very hard, at least 4 hours or up to 24 hours in advance.
• 2Heat oven to 350°F. Spray 9-inch cake pan with cooking spray, line the bottom of the pan with parchment paper and spray parchment paper with nonstick cooking spray.
• 3Place butter and chocolate in a medium glass bowl over a saucepan of hot water (or a double boiler) and stir the butter and chocolate until melted. This can also be done in a microwave by placing butter and chocolate in microwave-safe medium glass bowl and microwaving on High for 1 to 2 minutes or until melted, stirring once. Set aside to cool
• 4In a separate large bowl, whisk the eggs, sugar and vanilla until well combined. In another medium bowl, whisk the flour, baking powder and salt until combined. Add the cooled chocolate mixture to the eggs and whisk to combine. Add the flour to the chocolate mixture and whisk to combine. Pour into cake pan. Bake 50 minutes to 1 hour until toothpick inserted in center comes out clean.
• 5When the brownie is completely cool, about 1 hour. Turn brownie out onto a large flat, ovenproof plate. Unmold the ice cream dome on top of the brownie layer. Place back in the freezer.
• 6With electric mixer fitted with the whisk attachment, whip the egg whites and cream of tartar for 2 minutes on medium-high speed. Increase the speed to high and add the sugar in a slow stream until stiff, glossy peaks form.
• 7Remove ice cream dome from freezer. Remove plastic wrap. Cover the ice cream dome with the meringue, covering it completely, using the back of spoon to make swirly peaks. Freeze for at least 3 hours or up to 2 days.
• 8Heat the oven to 500°F. Bake for 3 to 5 minutes or until the peaks start to turn a golden brown color. For easier slicing, let cake stand for 30 minutes. Slice and serve.