This version of Baked Alaska is created in custard cups and uses your favorite brownie recipe as the base and DREYER’S or EDY’S GRAND Real Strawberry Ice Cream. Top each frozen base with fluffy meringue and toast in the oven for an impressive and straightforward dessert. For a beautiful presentation, try making these Baked Alaska Cups in weck or canning jars.
- Nonstick cooking spray
- 1 box (18.3 ounces) brownie mix or your favorite brownie recipe
- 3 cups DREYER'S or EDY'S GRAND Real Strawberry Ice Cream, slightly softened
- 3/4 cup pasteurized egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
PLACE six 8-ounce custard cups on baking sheet; set aside.
SPRAY 11 x 7-inch baking pan with nonstick cooking spray; line pan with foil, allowing foil to hang over edges of pan. Spray foil with nonstick cooking spray.
PREPARE brownie mix according to package directions; spread in prepared pan. Bake according to package directions. Cool completely in pan; lift brownie from pan using foil overhang. Cut into six rounds with a 3-inch diameter cookie or biscuit cutter.
PLACE each brownie round in the bottom of the custard cups. Top with ½ cup of slightly softened ice cream and smooth to sides of cup. Place on baking sheet and freeze for at least 1 hour and up to 24 hours.
BEAT egg whites in an electric mixer with whisk attachment on medium speed until foamy. Add the cream of tartar; continue to beat until soft peaks form. Slowly add sugar and vanilla extract; continue beating until glossy peaks form.
REMOVE cups from freezer. Spoon the meringue evenly over the top of each cup (roughly ½-3/4 cup each), covering the top completely and swirling the meringue into a high dome.
PREHEAT oven to 500° F.
BAKE for 2 minutes or until meringue is browned. Serve immediately.