Easy Baked Alaska — Ice Cream Meringue Showstopper is the kind of dessert I pull out when I want people to gasp a little but I do not want to stress. You know those nights when you volunteer to bring dessert and then immediately regret it? Yep, this is my fix. It looks fancy, it tastes like a cozy ice cream cloud, and it is way more doable than it sounds. The best part is that you can prep most of it ahead, then do the torching right before serving. 
What is Baked Alaska?
Baked Alaska is basically a cold ice cream center wrapped in cake (or sometimes cookies or brownies) and then covered in a thick layer of meringue. The outside gets toasted and warm, but the inside stays frozen. It feels like a magic trick, but it is really just smart timing and insulation.
Traditionally, the cake layer goes on the bottom, the ice cream gets shaped into a dome, and then you spread meringue all over so the ice cream is fully sealed. That seal is the whole secret. If there are gaps, heat sneaks in and your ice cream starts to melt fast.
If you love playful frozen desserts, you should also check out these deliciously easy Oreo ice cream sandwiches. They give you that fun ice cream moment with almost no effort, which I am always here for.
To keep things extra practical, here is a quick overview of the basic parts I rely on when I make Easy Baked Alaska — Ice Cream Meringue Showstopper at home:
- Base: thin cake layer, brownies, or even sturdy cookies
- Ice cream: any flavor you love, just make sure it is very firm
- Meringue: classic egg white meringue or vegan aquafaba meringue
- Heat: oven broil or a kitchen torch for a quick toast
Is Baked Alaska Vegan?
Classic Baked Alaska is not vegan because it usually includes dairy ice cream and egg white meringue. But the good news is that it is very easy to make vegan. Like, shockingly easy once you know the swaps.
For the ice cream, grab your favorite dairy free brand, or make your own if that is your thing. For the meringue, we use aquafaba, which is the liquid from a can of chickpeas. I know it sounds odd the first time you hear it, but it whips up fluffy and glossy, and it toasts beautifully.
Also, some cakes include eggs and butter, so just pick a vegan sponge or use a simple store bought vegan cake layer. I have even used a thin layer of vegan brownies before and nobody complained.
I will say this: if you are cooking for a mixed crowd, vegan Baked Alaska is one of those desserts where people stop asking questions after the first bite. It is cold, creamy, and sweet, and the toasted top makes it feel special.
“I made this for my sister’s birthday and everyone thought it came from a bakery. The vegan meringue toasted up perfectly and the ice cream stayed solid.”
How to Make Vegan Baked Alaska {video_youtube}
This is the part where I usually put on music, clear a little space in the freezer, and remind myself that the only real rule is: keep everything cold until the last second. Easy Baked Alaska — Ice Cream Meringue Showstopper is all about planning a few small steps.
What you will need
Here is my go to setup. Nothing fancy, just dependable.
- 1 vegan cake round, about 8 inches (or a thin sheet cut into a circle)
- 1.5 quarts dairy free ice cream, very firm
- 1 can chickpeas, chilled (you only need the liquid)
- 1/2 tsp cream of tartar (optional but helpful)
- 3/4 cup to 1 cup sugar (adjust to taste)
- 1 tsp vanilla
- Pinch of salt
Step by step directions
1) Freeze your shape. Line a bowl with plastic wrap, scoop in the dairy free ice cream, press it down firmly, and freeze until rock solid. Overnight is safest. You want it very, very hard.
2) Prep the cake base. Put your vegan cake round on a baking sheet lined with parchment. If your cake is taller than about 1 inch, slice it thinner. A thinner base is easier to cut later and freezes faster.
3) Combine and freeze again. Pop the ice cream dome out of the bowl using the plastic wrap, set it on the cake, then freeze the whole thing again for at least 1 hour. This helps everything stay stable when you toast it.
4) Whip the aquafaba meringue. Drain the chickpeas and save the liquid. Measure about 1/2 cup aquafaba into a clean mixing bowl. Whip until foamy, add cream of tartar if using, then slowly rain in the sugar while beating until you get stiff, glossy peaks. Mix in vanilla and salt at the end.
5) Seal it completely. Spread the meringue all over the frozen ice cream and cake, all the way down to the parchment. No gaps. I like to make swoops with the back of a spoon because the peaks toast nicely.
6) Toast fast. Use a kitchen torch to brown the meringue. If you are using the oven broiler, preheat it and keep the dessert very cold, then broil briefly, watching nonstop. It can go from golden to burnt in seconds.
Little real life note: if I am already planning a comfort food dinner, I try to keep dessert simple in prep. On those nights, I love having something creamy waiting in the freezer, kind of like this easy banana pudding ice cream no churn 3 ingredients. It is a sweet backup plan if you are short on time.
How to Serve Vegan Baked Alaska
Serving is where you get the drama in the best way. Bring it out right after toasting so everyone can see the golden top. Then slice it quickly with a long knife.
My best trick is to dip the knife in hot water, wipe it dry, then slice. Repeat between cuts. It keeps the slices clean instead of messy and smushed.
Here are a few serving ideas that keep things fun without turning it into a huge project:
- Fruit on the side: raspberries, sliced strawberries, or cherries
- Sauce: chocolate sauce, caramel, or a quick berry smash
- Crunch: toasted almonds, crushed cookies, or cacao nibs
- Extra flair: a little zest on top, like orange or lemon
If you are doing a full meal and want another cozy side dish for the table, these easy cheesy scalloped potatoes creamy oven baked are always a crowd pleaser. Obviously not dessert, but the vibe is the same: comforting and worth it.
Baked Alaska Tips
I have made Easy Baked Alaska — Ice Cream Meringue Showstopper enough times to learn what matters and what does not. This is the section I wish I had the first time I tried it.
Freeze longer than you think you need. If your ice cream dome is even a little soft, you will feel rushed when you toast.
Seal the meringue like you mean it. The meringue is a protective coat. Cover the cake edge and press it down to the parchment so there are no open seams.
Use a thick layer of meringue. Thin meringue toasts fast but also lets heat through faster. I like it nice and puffy.
Torching is easier than broiling. If you can borrow a kitchen torch, do it. Broilers are intense and unpredictable.
Do not walk away. Whether you torch or broil, stay right there. Toasting goes quickly.
Make it ahead. You can assemble the cake, ice cream, and meringue and freeze it for a few hours before toasting. Just wrap it gently so the freezer does not give it that weird smell.
And if you are the type who likes dinner to be low effort before a big dessert moment, I totally get it. I often pair this with something easy like deliciously easy Instant Pot creamy chicken and rice recipe for the rest of the household, while I keep my vegan dessert separate. One pot dinner means more energy for the showstopper.
Common Questions
Can I make Easy Baked Alaska — Ice Cream Meringue Showstopper without a torch?
Yes. Use the broiler, but keep it quick and keep your eyes on it the entire time. I recommend freezing the assembled dessert longer if you plan to broil.
Why did my vegan meringue get runny?
Usually it is either grease in the bowl, warm aquafaba, or not whipping long enough. Chill the chickpea liquid, use a very clean bowl, and beat until you get stiff peaks.
What ice cream works best?
Use a creamy dairy free ice cream that freezes firm. If it is very soft straight from the freezer, it may melt faster during toasting.
Can I assemble it the day before?
Yes. Build it and freeze it, then toast right before serving. Just cover it well so it does not dry out.
How do I store leftovers?
Slice and freeze in a covered container. The meringue texture is best the first day, but it is still tasty later.
A sweet final note before you try it
If you want a dessert that looks impressive but is secretly manageable, Easy Baked Alaska — Ice Cream Meringue Showstopper is the one I keep coming back to. Freeze it solid, seal it with fluffy meringue, and toast it fast right before serving. If you want more vegan inspiration and another trusted walkthrough, I also like reading Vegan Baked Alaska – Crumbs & Caramel for extra ideas and flavor combos. Give it a try the next time you want that wow moment without spending all day in the kitchen.
Easy Baked Alaska
Ingredients
Method
- Freeze your shape. Line a bowl with plastic wrap, scoop in the dairy free ice cream, press it down firmly, and freeze until rock solid. Overnight is safest.
- Prep the cake base. Put your vegan cake round on a baking sheet lined with parchment. If your cake is taller than about 1 inch, slice it thinner.
- Combine and freeze again. Pop the ice cream dome out of the bowl using the plastic wrap, set it on the cake, then freeze the whole thing again for at least 1 hour.
- Whip the aquafaba meringue. Drain the chickpeas and save the liquid. Measure about 1/2 cup aquafaba into a clean mixing bowl. Whip until foamy, add cream of tartar if using, then slowly rain in the sugar while beating until you get stiff, glossy peaks. Mix in vanilla and salt at the end.
- Seal it completely. Spread the meringue all over the frozen ice cream and cake, all the way down to the parchment. Make swoops with the back of a spoon.
- Toast fast. Use a kitchen torch to brown the meringue.