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Grasshopper Baked Alaska

Total Time

Prep: 45 min. + freezing Bake: 5 min.


12 servings

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.—Taste of Home Test Kitchen, Milwaukee, Wisconsin
Grasshopper Baked Alaska Recipe photo by Taste of Home
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  • 1/2 cup butter, cubed
  • 2 ounces unsweetened chocolate, chopped
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large 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 large egg whites
  • 1 cup sugar
  • 1 teaspoon cream of tartar


  1. 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.
  2. Transfer to a greased 8-in. round baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. 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.
  4. 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.
  5. 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.
  6. Bake at 400° for 2-5 minutes or until meringue is lightly browned. Transfer to a serving plate; serve immediately.

Nutrition Facts

1 piece: 523 calories, 24g fat (16g saturated fat), 94mg cholesterol, 294mg sodium, 70g carbohydrate (57g sugars, 1g fiber), 9g protein.

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  • mic
    Dec 3, 2020

    I've made it, but haven't tried it yet. One irk so far - said to bring meringue up to 160 degrees and then whip to stiff peaks. Then immediately spread on the ice cream. Duh... The hot meringue dripped off the cold ice cream onto the aluminum foil tray. Luckily I think I saved it by putting everything in the fridge/freezer to cool it down, and now I will attempt to frost the top again when it won't slide off because of the heat. I knock myself in the head for not realizing this in the first place, but it would have helped to include this in the recipe. Made my own creme de menthe with fresh mint steeped in simple syrup and a little vodka, so hopefully it will all be delicious for dinner guests tomorrow night. Thanks for the recipe!