No Bake Alaska

Indulge in the elegance of a classic dessert with a modern twist in this "No Bake Alaska" recipe! Combining layers of luscious vanilla and chocolate ice cream atop a tender vanilla sponge cake, this show-stopping treat requires absolutely no baking. Encased in a fluffy, cloud-like meringue — with an option to toast it for golden perfection — this frozen dessert is as visually stunning as it is delicious. Perfect for entertaining or special occasions, the "No Bake Alaska" delivers restaurant-worthy sophistication with minimal effort. Ready in just 30 minutes of prep and customizable to your flavor preferences, this no-bake recipe is ideal for ice cream lovers seeking an effortlessly impressive dessert.

Nutriscore Rating: 49/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 8

Ingredients

• 1 9-inch round layer Vanilla sponge cake
• 3 cups Vanilla ice cream, slightly softened
• 3 cups Chocolate ice cream, slightly softened
• 4 large Egg whites
• 1 cup Granulated sugar
• 1 teaspoon Pure vanilla extract
• 0.25 teaspoons Cream of tartar

Directions

Step 1

Line a medium-sized bowl (about 8 inches in diameter) with plastic wrap, leaving enough overhang to cover the top later.

Step 2

Spread the softened vanilla ice cream evenly into the bottom of the lined bowl to create the first layer. Smooth the surface with the back of a spoon.

Step 3

Add the softened chocolate ice cream on top of the vanilla ice cream layer, spreading it evenly and smoothing the surface.

Step 4

Press the vanilla sponge cake layer gently onto the chocolate ice cream layer. This will serve as the base of the dessert (which will be flipped over later).

Step 5

Wrap the overhanging plastic wrap tightly over the cake to seal the layers. Place the bowl into the freezer for at least 4-6 hours or until the ice cream is completely firm.

Step 6

When the layers are fully frozen, prepare the meringue topping. In a clean and dry mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.

Step 7

Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the mixture. Increase the speed to high and beat until stiff, glossy peaks form. Add the vanilla extract and beat briefly to combine.

Step 8

Carefully remove the ice cream cake from the freezer and invert it onto a serving platter. Remove the plastic wrap.

Step 9

Immediately spread the meringue over the entire dessert, covering it completely with a thick layer, and forming decorative peaks and swirls with the back of a spoon.

Step 10

Optional: For a toasted meringue finish, carefully torch the surface of the meringue using a kitchen blowtorch until golden. Skip this step if you prefer a pure white meringue.

Step 11

Serve immediately or return to the freezer to firm up the meringue slightly before slicing. Use a warm knife to make clean slices.

Nutrition Facts

Serving size	2251.4 grams (2251.4g)

Amount per serving	% Daily Value*
Calories	5325

Total Fat 195.30g	250%
Saturated Fat 116.70g	584%
Polyunsaturated Fat 0.00g
Cholesterol 844mg	281%
Sodium 2854mg	124%
Total Carbohydrate 827.50g	301%
Dietary Fiber 11.00g	39%
Total Sugars 677.80g
Protein 91.00g	182%

Vitamin D 107IU	536%
Calcium 2258mg	174%
Iron 14mg	80%
Potassium 3648mg	78%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.4%

Protein: 6.7%

Carbs: 60.9%