Ice Cream Dome:

• 1 pint peppermint ice cream, softened
• 1.5 quarts mint chocolate chip ice cream, softened
• 1.5 quarts vanilla ice cream, softened

Brownie Base:

• 1 cup butter
• 8 oz bittersweet chocolate
• 4 eggs
• 2 cups sugar
• 2 teaspoons vanilla extract
• 1 1/4 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt

Meringue Topping:

• 8 egg whites, room temperature
• 1/4 teaspoon cream of tartar
• 1 cup sugar

Instructions

1. Make the Ice Cream Dome

1. Line a 4-quart bowl (about 9-inch diameter) with plastic wrap.
2. Add softened peppermint ice cream, smooth evenly, and freeze 30 minutes.
3. Repeat layering with mint chocolate chip, then vanilla, freezing between each layer.
4. Cover and freeze for at least 8 hours or overnight until solid.

2. Make the Brownie Base

1. Preheat oven to 350°F (175°C).
2. Grease and line a 9-inch cake pan with parchment.
3. Melt butter and chocolate using a double boiler or microwave.
4. In a bowl, whisk eggs, sugar, and vanilla.
5. In another bowl, whisk flour, baking powder, and salt.
6. Combine melted chocolate with egg mixture.
7. Add dry ingredients and mix until smooth.
8. Pour into pan and bake 50–60 minutes.
9. Cool completely.

3. Assemble the Baked Alaska

1. Turn cooled brownie onto a large ovenproof plate.
2. Unmold the frozen ice cream dome and place on top.
3. Remove plastic wrap and return to freezer.

4. Make the Meringue

1. Beat egg whites and cream of tartar for 2 minutes on medium-high.
2. Increase speed and slowly add sugar.
3. Beat until stiff (not dry) peaks form, about 4 minutes.

5. Finish & Freeze

1. Cover the ice cream dome completely with meringue.
2. Create decorative peaks with a spoon.
3. Freeze for at least 3 hours or up to 2 days.

6. Toast the Meringue

• Use a kitchen torch to brown evenly, moving constantly.
  OR
• Broil on the lowest rack until golden (watch closely).

7. Serve

• Slice using a knife dipped in hot water for clean cuts.
• Serve immediately.