Alaskan Berry Baked Alaska with Lemon Meringue

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant dessert featuring vanilla and blueberry ice cream layers, a ginger snap base, and a tangy lemon meringue baked to golden perfection. This american-inspired desserts ready in about 48 minutes layers pint (2 cups) vanilla ice cream, pint (2 cups) blueberry ice cream, ginger snap cookies into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 400 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.8 (8 ratings) Prep: 45 min Cook: 3 min Serves 6 American cuisine 400 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Crush ginger snap cookies to 1/4-inch pieces, then spread 1 cup evenly in a 9-inch round baking dish (1/2 inch thick) and press firmly to compact.
  2. Step 2: Layer 1 pint softened vanilla ice cream over cookie base, spreading smoothly to cover entirely. Top with 1 pint softened blueberry ice cream, spreading evenly to cover vanilla layer.
  3. Step 3: Freeze dish for 2 hours until ice cream is firm and completely hardened.
  4. Step 4: Beat 4 egg whites and 1/4 tsp cream of tartar in a clean bowl with electric mixer on medium-high until soft peaks form. Gradually add 3/4 cup sugar, 1 tbsp at a time, beating on high until stiff, glossy peaks form. Beat in 1/2 tsp vanilla extract and 1 tbsp lemon zest.
  5. Step 5: Spread meringue evenly over ice cream, sealing edges completely to prevent leakage. Use a spoon to create decorative peaks on the surface.
  6. Step 6: Bake on a sheet pan for 2-3 minutes until meringue is lightly golden and puffed but not browned. Remove immediately and let stand 5 minutes before serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Alaskan Berry Baked Alaska with Lemon Meringue take to make?

Total time is about 48 minutes (45 min prep + 3 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Alaskan Berry Baked Alaska with Lemon Meringue?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Alaskan Berry Baked Alaska with Lemon Meringue?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Alaskan Berry Baked Alaska with Lemon Meringue for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Alaskan Berry Baked Alaska with Lemon Meringue?

American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes