Cookies and Cream Baked Alaska

  • 1 (6-inch) chocolate cake
  • 1/2 cup dark chocolate, melted


  • 1 tub cookies and cream ice cream


  • 1 cup sugar, divided
  • 1/4 cup water
  • 1/2 tsp cream of tartar
  • 2 egg whites
  • 1/2 tsp vanilla extract


Cookies and Cream Baked Alaska

  1. In a bowl, mash chocolate cake with the melted dark chocolate.
  2. Next, roll out to approximately 7 by 10 inches between 2 sheets of plastic wrap. Remove the top sheet of plastic wrap.
  3. Prepare ice cream by quickly slicing through the center of the ice cream, still in its package, to form 2 half moons. Remove the cardboard and lay the half moons slightly towards one side of the cake. Pick up the opposite edge of the cake and fold the cake over the ice cream to cover. Trim any excess cake so that the ice cream is now covered in cake. Place into the freezer for at least 2 hours.
  4. In a small saucepan set over high heat, stir together 3/4 cup of the sugar, the cream of tartar and water. Bring to a boil and without stirring, bring the mixture to 250 degrees on a sugar thermometer.
  5. Meanwhile, place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Beat until medium peaks form then gradually add in remaining sugar.
  6. Once combined, very carefully pour the hot sugar syrup into the mixture, making sure not to pour the syrup over the whisk.
  7. Whisk for 5 to 10 minutes until the bowl of the mixer has cooled to the touch and the meringue is thick and glossy, then add the vanilla and whisk for another minute.
  8. Remove the cake from the freezer and spoon the meringue all over the roll cake, covering the sides and each end.
  9. Use a blowtorch to lightly toast the marshmallow topping before serving. Slice with a hot knife before serving.