Ingredients
Method
Make the Peppermint Ice Cream
- If using a standard ice cream maker, freeze the bowl for at least 12 hours before churning
- In a medium bowl, whisk the egg yolks until smooth. Set aside
- In a medium saucepan, whisk together the heavy cream, milk, sugar, and salt. Bring to a simmer and cook, whisking constantly, until the sugar is fully dissolved, about 5 minutes
- Slowly pour about one third of the hot cream mixture into the egg yolks, whisking quickly the whole time. Whisk in the remaining cream mixture, then return everything to the saucepan
- Heat over medium, stirring continuously, until thick enough to coat the back of a spoon
- Stir in the peppermint extract and green food coloring if using. Strain through a fine-mesh strainer into a heatproof bowl and cool to room temperature
- Press plastic wrap directly onto the surface of the ice cream base and refrigerate for at least 4 hours
- Line a large bowl completely with plastic wrap, letting it hang over the edges by about 1 inch. Churn the ice cream base according to your ice cream maker's directions, then scrape into the prepared bowl. Smooth the top and freeze for at least 4 hours until hardened
Make the Chocolate Genoise Sponge Cake
- Preheat oven to 350°F. Line the bottom of a 9-inch cake pan with parchment paper. Melt the butter in a small saucepan and set aside
- In a medium bowl, whisk together the cake flour, cocoa powder, and instant coffee granules until well mixed and aerated
- Fill a large skillet halfway with water and bring to a simmer. In a heatproof bowl, whisk together the eggs and sugar. Set the bowl over the simmering water and whisk continuously until the mixture is warm to the touch
- Transfer to a stand mixer and beat with the whisk attachment until the mixture approximately triples in volume, about 5 minutes. When you lift the whisk, a continuous ribbon of batter should fall back into the bowl
- Sprinkle one third of the flour mixture over the batter and gently fold in with a rubber spatula until fully incorporated. Repeat twice with the remaining flour
- Pour about ¾ cup of the batter into the hot melted butter and fold together until smooth. Scrape the butter mixture back into the main batter and fold until well combined
- Scrape batter into the prepared cake pan and bake for about 15 minutes, until the cake pulls away from the edges and the center springs back when lightly pressed
- Cool in the pan for 10 minutes, then run a knife around the edge, flip onto a wire rack, and peel off the parchment. Cool completely
Assemble the Baked Alaska
- Once the cake is completely cool and the ice cream is fully frozen, press the cake top-side down into the bowl on top of the ice cream. It should fit snugly — if the cake is slightly too big, carefully trim the edges. Return the bowl to the freezer while you make the meringue
- Preheat oven to 450°F. Line a rimless baking sheet with parchment paper. If you only have a rimmed sheet, use it upside down very carefully
Make the Meringue Topping
- Optional rainbow decoration: prepare a 12-inch piping bag with a small star tip. Using a clean paintbrush, paint 2–3 inch stripes of each rainbow color inside the bag up to the tip edge. Set aside in a tall glass
- In a small saucepan, stir together the cornstarch, granulated sugar, and water. Bring to a boil over medium heat, stirring quickly and continuously. Cook for 15 seconds until a thick paste forms. Remove from heat and cover
- In a stand mixer, beat the egg whites until foamy. Add the vanilla extract and cream of tartar and beat on medium speed until soft peaks form
- Reduce to the lowest speed and add the powdered sugar one tablespoon at a time, making sure each addition is fully incorporated. Increase to high speed and beat until stiff, glossy peaks form
- Reduce to the lowest speed again and add the cornstarch paste one tablespoon at a time. Increase to medium and beat for 10 seconds
Toast and Serve
- Fill the prepared piping bag halfway with meringue and twist the top shut
- Remove the ice cream and cake from the freezer and carefully turn it out onto the prepared baking sheet. Remove and discard the plastic wrap
- Spread the remaining meringue all over the ice cream and cake, ensuring it is fully attached to the parchment paper with no gaps or holes. Swirl decoratively with a spatula — this adds surface area and helps insulate the ice cream underneath
- Pipe an arc of rainbow swirls across the top using the prepared piping bag, squeezing until the colors appear. Add additional rows of swirls on either side to use up the remaining meringue
- Bake for 5 minutes, watching the entire time. Remove from the oven as soon as the meringue peaks are golden brown
- Carefully slide onto a serving platter if using a rimless sheet. Serve immediately. Freeze any leftovers in airtight containers
Notes
Freeze your ice cream maker bowl at least 12 hours ahead — overnight is easiest. The ice cream base also needs at least 4 hours to chill before churning, and another 4 hours to harden after. Plan this as a two-day project for the best results. You can shortcut this recipe by using store-bought peppermint ice cream and a boxed chocolate cake — no judgment. Make sure the meringue fully covers the ice cream with no gaps; this insulates it from the oven heat. Watch the oven closely during the final 5-minute bake — it goes from perfect to over-browned very quickly.