Tracks’ Grasshopper Baked Alaska

A showstopper: this crowd-pleaser combines brownies, ice cream, and meringue in 6 simple steps! Our version of Baked Alaska makes Tracks the Moose’s top list of favorite desserts, using Mint Moose Tracks and swapping cake for brownies. 

Traditional Baked Alaska is a bottom layer of cake, topped with ice cream or sorbet, and a toasted meringue exterior. It first came onto the dessert scene in the 1830s, when French chefs discovered meringue makes an excellent insulator for frozen ingredients. It was first coined as an “Omelette Norwegge,” but three decades later, this fancy treat debuted in New York City and was called “Baked Alaska.” The Alaska Territory was a hot topic in 1867!

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Instructions:

1. First, you’ll need to make sure you have a round pan of brownies ready to use. Line the inside of an 8-inch bowl with plastic wrap. Scoop softened Mint Moose Tracks into the bowl and pack firmly to make a dome of ice cream. Freeze until set.

2. Next, combine egg whites, sugar and cream of tartar in a large heavy saucepan. Beat with a hand-mixer on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160 degrees Fahrenheit. Not going to lie, this step will probably take at least 8 minutes. But trust us, it’s worth it.

3. Transfer the meringue to a bowl and beat until stiff, glossy peaks form. Again, this will take time, but it’s how the meringue will end up being nice and fluffy and stay on your Baked Alaska!

4. Place the 8-inch round brownie on an ungreased, foil-lined baking sheet. Remove the Mint Moose Tracks dome from the freezer and flip it over onto the brownies. You may need to let the ice cream dome soften for a few minutes for it to loosen out from your bowl. Remove the plastic wrap off the Mint Moose Tracks and spread your meringue over the ice cream in a thick layer (about 1 – 1 ½ inches).

5. Freeze the Baked Alaska until you’re ready to serve.

6. When it’s showtime, remove the Baked Alaska from the freezer. Use a kitchen torch to toast the meringue. Serve immediately.