Cloudberry & Ginger Baked Alaska
A modern twist on the classic dessert featuring Alaskan cloudberries, ginger-spiced meringue, and vanilla bean ice cream. This alaskan-inspired desserts ready in about 35 minutes layers lightly mashed Alaskan cloudberries, finely grated fresh ginger, softened vanilla bean ice cream 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 385 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.
Ingredients
- 1 cup, lightly mashed Alaskan cloudberries
- 1 tbsp, finely grated fresh ginger
- 1.5 cups, softened vanilla bean ice cream
- 4 large egg whites
- 3/4 cup granulated sugar
- 1 tsp lemon juice
- 1/2 tsp vanilla extract
- 1/4 cup, toasted and chopped pistachios
Instructions
- Step 1: Preheat oven to 350°F. Line a 6-inch round baking dish with parchment paper. Press softened vanilla ice cream into the dish, smoothing the top. Freeze for 30 minutes until firm.
- Step 2: Whisk mashed cloudberries, 1 tbsp grated ginger, and 2 tbsp lemon juice in a bowl. Spread half over the ice cream, then top with remaining ice cream. Freeze for 1 hour until very firm.
- Step 3: Beat egg whites and lemon juice on medium speed until soft peaks form. Gradually add 3/4 cup sugar, beating until stiff peaks form. Fold in 1/2 tsp vanilla extract and remaining 1 tbsp ginger.
- Step 4: Spread meringue over frozen ice cream, sealing the edges. Use a spoon to create peaks. Bake for 3-4 minutes until meringue is golden brown. Sprinkle with toasted pistachios and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cloudberry & Ginger Baked Alaska take to make?
Total time is about 35 minutes (30 min prep + 5 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 Cloudberry & Ginger Baked Alaska?
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 Cloudberry & Ginger Baked Alaska?
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 Cloudberry & Ginger Baked Alaska 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 Cloudberry & Ginger Baked Alaska?
Alaskan 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
- ★★★★★
This has become our go-to desserts dish. We make it weekly.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
Best recipe I've made this month.
