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Red, White, and, Blue Baked Alaska Recipe
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Red, White, and Blue Baked Alaska Recipe
Ingredients
  • 1 pint of vanilla bean coconut milk ice cream
  • 1 pint of raspberry sorbet
  • 1 8- inch layer of yellow cake I used Hodgson Mill's Gluten Free Yellow Cake Mix
  • Merinuge:
  • 4 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup organic cane sugar
  • 1/2 teaspoon gluten free vanilla
  • Fresh berries
Instructions
  1. Spray a round, 7-inch diameter bowl with cooking spray and line it with a large piece of plastic wrap so that it hangs over the rim of the bowl
  2. Pack the vanilla bean coconut milk ice cream into the bowl, then pack the raspberry sorbet on top (use a spoon to smooth)
  3. Freeze 4 hours or until solid
  4. To make the meringue, whip egg whites and cream of tartar using a stand mixer
  5. Add sugar and vanilla and whip until stiff peaks form
  6. Place cake on a parchment paper-lined baking sheet
  7. Invert ice cream onto cake, peeling off the plastic
  8. Cover ice cream and cake with meringue
  9. Bake at 500 degrees F 5 minutes or until the meringue begins to brown
  10. Garnish with fresh berries and serve immediately