Ingredients for Chocolate Mint Baked Alaska
- 1/2 cup (1 stick) unsalted butter
- Mint Chocolate Chips
- 1 1/2 cups chocolate wafer crumbs
- 1/4 cup light corn syrup
- 1 cup heavy cream
- Vanilla Ice Cream
- 4 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
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How to Make Chocolate Mint Baked Alaska
- Combine 1/2 cup mint chocolate chips and 1/2 cup (1 stick) unsalted butter in a heatproof bowl set over a pan of simmering water. Stir until chips are melted and mixture is smooth.
- Remove from heat and stir in 1 1/2 cups chocolate wafer crumbs until well blended.
- Press the mixture into the bottom of a 9-inch springform pan. Freeze until firm (at least 2 hours).
- In a heatproof bowl set over a pan of simmering water, combine the remaining 1 cup mint chocolate chips, 1/4 cup light corn syrup, and 1 cup heavy cream.
- Stir until chips are melted and mixture is smooth. Remove from heat and let cool to room temperature.
- In a large bowl, beat 2 pints of softened mint chocolate chip ice cream until smooth but not melted.
- Gradually stir in the cooled chocolate mixture until combined.
- Spoon the ice cream mixture into the center of the frozen chocolate wafer crust, mounding high in the center and leaving a 3/4-inch edge.
- Using a spatula, smooth the ice cream to form a dome.
- Freeze until firm (at least 4 hours or overnight).
- Remove the sides of the springform pan.
- Preheat oven to 450°F (232°C).
- In a clean, dry large bowl, beat 4 large egg whites at room temperature with 1/4 teaspoon cream of tartar until soft peaks form.
- Gradually add 1/2 cup granulated sugar, beating until stiff, glossy peaks form.
- Spread the meringue over the ice cream and crust, completely covering it. Swirl the meringue with a knife or spatula for decoration.
- Bake at 450°F (232°C) for 4-6 minutes, or until the meringue is lightly browned.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
207g
Fat
64g
Carbs
21g
