Last night was my birthday, so Trevor decided to make this special treat for our family dinner. It’s so decadent, but I just love it for a special occasion. the graham cracker base, mixed with the chocolate ice cream and topped with the toasted marshmallow meringue on top makes this so, so yummy!
In order to make it, you start by crushing up the graham crackers, and mixing it together with butter – a quick cook in the oven sets these, and then you let them cool. Once they’re cool, you can make the meringue. I would suggest having this ready before you do the ice cream because you don’t want the ice cream to melt at all, especially since it has to go in the oven for a few seconds (if you don’t have a blow torch). Once it’s all made, you can layer it all and toast the top before enjoying it!
Besides the taste, I just love how easy this is to make! No special tools, mostly pantry/freezer ingredients… it’s just perfect! You’ll definitely want to make this when you’re craving something extra decadent and special. 🙂
Happy eating!
S'mores Baked Alaska
Ingredients
- 3/4 cup graham cracker crumbs
- 3 tablespoons melted butter
- 3 cups chocolate ice cream, softened slightly
- 6 egg whites
- 1 1/2 teaspoons cream of tartar
- 1 1/2 cup granulated sugar
- 1 1/2 teaspoon vanilla extract
Directions
- Preheat oven to 350 degrees.
- In a medium bowl, mix together the graham cracker crumbs and butter until moistened and clumps form. Press into the bottom of small ramekins. Bake 5-7 minutes or until set. Cool.
- 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.
- 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.
- 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.
- Toast the top with a blowtorch or underneath a broiler (for 15-20 seconds or until slightly browned). Serve immediately. Enjoy!
Season Generously 