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Grasshopper Baked Alaska

 Grasshopper Baked Alaska
Can you believe it? This stunning dessert is completely make ahead, including the meringue. All you need to do is bake it for a few minutes in the oven before serving.—
12 ServingsPrep: 45 min. + freezing Bake: 5 min.


  • 1/2 cup butter, cubed
  • 2 ounces unsweetened chocolate, chopped
  • 1 cup sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 eggs
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 quarts vanilla ice cream, softened
  • 1 package (4.67 ounces) mint Andes candies, chopped
  • 2 tablespoons creme de menthe
  • 1 tablespoon creme de cacao
  • Green food coloring, optional
  • 8 egg whites
  • 1 cup sugar
  • 1 teaspoon cream of tartar


  • In a microwave-safe bowl, melt butter and chocolate; stir until
  • smooth. Stir in sugar. Beat in vanilla and eggs, one at a time,
  • beating well after each addition. Combine the flour, baking powder
  • and salt; stir into chocolate mixture.
  • Transfer to a greased 8-in. round baking pan. Bake at 350° for
  • 30-35 minutes or until a toothpick inserted near the center comes

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Grasshopper Baked Alaska (continued)

Directions (continued)

  • out with moist crumbs (do not overbake). Cool for 10 minutes before
  • removing from pan to a wire rack to cool completely.
  • Meanwhile, in a large bowl, combine the ice cream, Andes candies,
  • liqueurs and, if desired, food coloring. Transfer to an 8-in. round
  • bowl (1-1/2 qts.) lined with plastic wrap; freeze until set.
  • In a large heavy saucepan, combine the egg whites, sugar and cream of
  • tartar. With a hand mixer, beat on low speed for 1 minute. Continue
  • beating over low heat until egg mixture reaches 160°, about 8
  • minutes. Transfer to a bowl; beat until stiff glossy peaks form and
  • sugar is dissolved.
  • Place brownie on an ungreased foil-lined baking sheet; top with
  • inverted ice cream mold. Remove plastic wrap. Immediately spread
  • meringue over ice cream, sealing to edges of brownie. Freeze until
  • ready to serve, up to 24 hours.
  • Bake at 400° for 2-5 minutes or until meringue is lightly
  • browned. Transfer to a serving plate; serve immediately. Yield: 12
  • servings.
Nutritional Facts: 1 piece equals 523 calories, 24 g fat (16 g saturated fat), 94 mg cholesterol, 294 mg sodium, 70 g carbohydrate, 1 g fiber, 9 g protein.