S’mores Baked Alaska

Last night was our 6th wedding anniversary so we decided since we cook so often, we were going to order in. BUTTTTT, I can’t really go without making a dessert, so I made this yummy Baked Alaska for 2. It’s definitely one to make after the kids go to sleep or they’ll eat all of it up before you get a bite in! 🙂

It’s full of what you love in a s’more – graham cracker crust, chocolatey ice cream center and a toasted marshmallow meringue on top! OH SO YUMMY!

And I promise, this is beyond easy! No special tools, mostly pantry/freezer ingredients… it’s just perfect! And romantic, so you’ll definitely want to make this when you’re craving something extra decadent and special. 🙂

Happy eating!img_8012_jpg

S'mores Baked Alaska

  • Servings: 2
  • Difficulty: easy
  • Print


  • 1/4 cup graham cracker crumbs
  • 1 tablespoon melted butter
  • 1 cup chocolate ice cream, softened slightly
  • 2 egg whites
  • 1/8 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 350 degrees.
  2. In a medium bowl, mix together the graham cracker crumbs and butter until moistened and clumps form. Press into the bottom of two small ramekins. Bake 5-7 minutes or until set. Cool.
  3. In a heatproof bowl over a pan of simmering water (do not let the bowl touch the water), beat together the egg whites, cream of tartar, and sugar, whisking constantly, until the sugar is completely dissolved and mixture appears pale and opaque, about 3-4 minutes.img_7983_jpg
  4. Immediately transfer the egg white mixture to a large clean mixing bowl (if using a stand mixer, use the whisk attachment). Add the vanilla and starting on low speed, beat the egg whites, gradually increasing speed to high as you go, until glossy and stiff peaks form (when you pull the beater straight up, peaks will form but not fall over), roughly 5-7 minutes.
  5. Fill each ramekin with chocolate ice cream. Top generously with the meringue topping, ensuring that the entire top is covered and no holes are present.
  6. Toast the top with a blowtorch or underneath a broiler (for 15-20 seconds or until slightly browned). Serve immediately. Enjoy!img_8007_jpg

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