Publisher Photo
Publisher Photo
With a gingersnap crust, minty ice cream filling and airy meringue topping, this treat is deliciously different. Chill for a day and bake just before serving.—Carole Halling, Batavia, Illinois
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + freezing Bake: 5 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + freezing Bake: 5 min.

Ingredients

  • 1-1/2 cups crushed gingersnap cookies (about 25 cookies)
  • 1/4 cup butter, melted
  • 3 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 6 cups peppermint ice cream, softened
  • 2 tablespoons peppermint schnapps liqueur
  • 5 egg whites
  • 2/3 cup sugar
  • 1/2 teaspoon cream of tartar

Directions

In a small bowl, combine the cookie crumbs, butter, brown sugar and cinnamon; set aside 1/3 cup. Press remaining crumb mixture onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Refrigerate for 30 minutes.
Meanwhile, combine ice cream, schnapps and reserved crumbs; spoon into crust. Freeze overnight or until firm.
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 10 minutes. Transfer to a bowl; beat until stiff glossy peaks form and sugar is dissolved. Spread meringue over ice cream, sealing to edges of crust.
Bake at 400° for 2-5 minutes or until meringue is lightly browned. Serve immediately. Yield: 8 servings.
Originally published as Holiday Baked Alaska in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p62

Nutritional Facts

1 slice: 452 calories, 18g fat (10g saturated fat), 53mg cholesterol, 295mg sodium, 64g carbohydrate (47g sugars, 1g fiber), 7g protein.

  • 1-1/2 cups crushed gingersnap cookies (about 25 cookies)
  • 1/4 cup butter, melted
  • 3 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 6 cups peppermint ice cream, softened
  • 2 tablespoons peppermint schnapps liqueur
  • 5 egg whites
  • 2/3 cup sugar
  • 1/2 teaspoon cream of tartar
  1. In a small bowl, combine the cookie crumbs, butter, brown sugar and cinnamon; set aside 1/3 cup. Press remaining crumb mixture onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Refrigerate for 30 minutes.
  2. Meanwhile, combine ice cream, schnapps and reserved crumbs; spoon into crust. Freeze overnight or until firm.
  3. 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 10 minutes. Transfer to a bowl; beat until stiff glossy peaks form and sugar is dissolved. Spread meringue over ice cream, sealing to edges of crust.
  4. Bake at 400° for 2-5 minutes or until meringue is lightly browned. Serve immediately. Yield: 8 servings.
Originally published as Holiday Baked Alaska in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p62

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forHoliday Baked Alaska

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review