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Baked Alaska Cookies!

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Baked Alaska1

These dark chocolate cookies are topped with a scoop of ice cream and a cloud of toasted meringue~ a cookie sized Baked Alaska! So fun!

Baked Alaska is a dessert that is dear to my heart. Every year, for as long as I can remember, my mom, sis-in-law and I have celebrated our (nearly-Christmas) birthdays with this dessert. At Christmas, the ice cream of choice is peppermint stick. I made these with Mocha Chip ice cream. Pick your favorite ice cream flavor, and give these sweet mini desserts a try!

Baked Alaska Cookies!!

Oh- and remember that hot fudge sauce I shared here a few days ago? Well…put that to good use here:

Baked Alaska Cookies!

Here is how we made these: (printable recipe)

INGREDIENTS: (makes about 18-22 desserts)

Cookies:

  • 1 sticks (1/2 cup) butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 gallon of ice cream

Meringue topping:

  • 8 egg whites
  • 2 cups of granulated sugar
  • 1/4 teaspoon of cream of tartar

DIRECTIONS: (note: you will need a Kitchen Torch to toast the tops of these)

Cookies:

  • Preheat oven to 350F degrees.
  • Add butter, sugar, eggs, vanilla and cocoa together in  large mixing bowl.
  • Blend on medium speed with a mixer until smooth.
  • Gradually add dry ingredients and mix until smooth (use clean hands at the end, to knead into a soft ball of dough)
  • Roll out cookie dough on floured counter, using a floured rolling pin.
  • Cut into 2 1/2″ circles and place on a parchment-lined baking sheet.  
  • Bake for 8 to 11 minutes until the edges are firm.
  • Gently slide parchment paper off of cookie sheet and onto a flat surface. Cool. 
  • Place cookies back on cooled cookie sheets and freeze them to get them cold while you make meringue.

Meringue topping: (Don’t be afraid- this is easy! It just takes some quality time with your mixer.)

  • Place egg whites, sugar and cream of tartar in a medium heat-proof bowl that will set on the top of a sauce pan of boiling water without touching the water.  (I had to experiment a bit to find a good fit)
  • Bring water to a boil in the saucepan and set the bowl on top.
  • Whisk ingredients together for about 3-4 minutes.  Sugar will be dissolved and egg whites should be heated to about 145F degrees.
  • Remove bowl from top of sauce pan and beat on low until the mixture thickens a little, then beat on high for about 10 minutes.  The meringue will become the most beautiful, white, glossy mixture.  It should form stiff peaks before you stop beating it.
  • Spoon all that wonderful glossy white yumminess into a bag fitted with a decorating tip.

Assembly of dessert:

  • Assemble one dessert at a time, and then pop it into the freezer immediately.
  • Take a cold cookie, use a small cookie scoop or melon baller and place a scoop of ice cream in the center of the cookie.  Pipe meringue all around it, being careful to seal up all the ice cream at the bottom and them working your way up to a swirled top!

Baked Alaska CookiesBaked Alaska Cookies

  • Immediately toast this meringue with a Kitchen Torch to firm up the outside of the meringue and then FREEZE!
  • Serve frozen with a little bit of hot fudge on top.
  • Enjoy!!!!

Baked Alaska Cookies

My thoughts: **Smile** I loved these…. oh my. SO much! I made a mistake with the ice cream by using yogurt instead- it was softer than ice cream and harder to assemble- so use ice cream! I tried to take a picture of the inside and is was so soft that as soon as I cut into it, it fell apart into a pile of yummy frozen yogurt..that’s why there are no pictures of the insides 🙂 These were well-loved by everyone who tried them- including me!  Enjoy!!!  ~r

Baked Alaska5

Other mini desserts to try: (click on a photo to be taken to a recipe)

Turtle Cookie CupButterscotch Ice cream towers!!!!S'mores Pie!!!Marshmallow Turtle Pops!

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Ice Cream Cake!!!

Easy and yummy- this ice cream cake will serve a ton of people and they will be so surprised that you didn’t get it at the store!  I just made it for a group of people and it easily served 18.  Quick– before summer is over– bring on the ICE CREAM!!!

INGREDIENTS:

  • 10-12 ice cream sandwiches (any flavor- I used cookies and cream ones)
  • 2 half-gallon containers of ice cream (any flavor- pick ones that go well together!)- you will not use all of both flavors in this cake.
  • 2 jars of hot fudge sauce at room temperature
  • 1 package of Oreo cookies
  • 1/2 tub of Cool Whip

DIRECTIONS:

  • Line the sides of a 9-Inch Springform Pan
    with strips of parchment paper.  Use non-stick spray to hold the strips in place.


  • Cut ice cream bars into 4 like this: (YUM!!)

  • Place the cut bars along the edge of the spring form pan like this: 

  • Crush the Oreos in a plastic bag- or in a food processor.
  • Press 1/3 of the Oreo crumbs in the bottom of the pan.  
  • Spoon both jars of fudge into a large sturdy ziplock bag.  Clip the tip off and drizzle about 1/3 over the top.
  • Spoon softened ice cream (about 1/3 of tub) over layer. (I scoop ice cream into bowl and stir it until it’s smooth- like a thick shake– it’s easier to spread then.)  Repeat twice, reserving a few cookie crumbs and a little fudge for decorating.  (You will use one flavor of ice cream twice and one only once.)
  • Spoon Cool Whip over top, sprinkle with cookies and drizzle with fudge.  Chill immediately overnight.   
  • Before serving, remove outer ring of pan and peel away parchment paper.  Allow cake to sit at room temperature for a few minutes so it is easier to cut.


  • ENJOY!!!

My thoughts:  I love this recipe— I’ve made this cake many many times over the years- it is the perfect recipe for when you need to make something ahead of an event.  WORK FAST!!  Cut your ice cream sandwiches fast (I sometimes keep 1/2 of them in the freezer until the 1st half are cut)  Have everything ready and put it together quickly and get it in the freezer.  If you linger the ice cream will begin to drip from the bottom of the pan (which is still ok- just get it on a plate and into the freezer. )  You can freeze between layers if you want to take your time.  I just throw it all together at once and YUM!!! Hope you enjoy this summer treat!

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