Peach Baked Alaska with No Churn Peach Ice Cream
Total time: 15 min
Baked Alaska time!!! But this time a Peached Alaska!!! Layers of vanilla cake, peach ice cream and torched Meringue, makes this dessert absolutely delicious and it looks gorgeous. A total show stopper dessert!
Peach Baked Alaska with No Churn Peach Ice Cream
The vanilla cake I made on a sheet pan so I can cut out what I need for the layers, you want thin layers. If you want to save time you can also buy pound cake. The peach ice cream is a homemade no churn ice cream made with fresh peaches and pecans, easy and dreamy. I piped swiss meringue on top and torched it for a beautiful presentation. Traditionally this dessert was baked in a very hot oven for a couple of minutes to brown the meringue, but the probability of ice cream soup is a bit higher if you forget and a blow torch is so much more fun!
Equipment
- Stand or hand held mixer for meringue
- Food Processor or blender for peach puree
- 1 lb loaf pan ( for freezing ice cream)
- Piping bag
- Cling wrap
- 2D or 1M piping tip
- Blow torch
Ingredients
- Favorite vanilla cake recipe made in a sheet pan or store bought pound cake
Peach Ice cream
- 4 -5 peaches (to make about 1 cup peach puree)
- 2 cups heavy whipping cream
- 14 oz condensed milk (396 g)
- 1 tsp vanilla extract
- 1/2 cup chopped pecans
Swiss Meringue
- 200 g egg whites
- 400 g sugar
- 1/2 tsp cream of tartar
- 1/2 tsp vanilla extract
Instructions
Peach Ice cream
- Line your loaf pan with cling wrap with some hanging off the sides and set aside
- Peel and chop peaches and puree in food processor or blender
- Whip cream till peaks form
- Add condensed milk and vanilla extract and mix
- Add the peach puree and mix
- lastly add the chopped pecans
- Pour into prepared pan leaving a little space on top for cake later and freeze for at least 6 hrs overnight is best
Assembly 1
- once Ice cream is frozen take out of pan
- line pan with cling wrap again
- put one layer of cake in the bottom cut to size
- add the ice cream on top
- then add one more layer of cake on top
- Swiss Meringue
- Boil water in a saucepan
- Combine the egg whites sugar and cream of tartar in your mixer bowl
- Put your bowl over the hot water and mix till sugar is dissolved and mixture is hot to touch (don't cook the eggs!)
- Then with a whisk attachment, whisk till nice and stiff and fluffy
Assembly 2
- Add meringue to a piping bag fitted with a 2 D tip. If you want to skip this step you can use a spatula to spoon meringue all over and use a palette knife to make pretty swirls
- Take ice cream and cake out of pan and put on your serving dish
- Pipe meringue roses all over ( the ice cream and cake should be frozen hard at this point)
- Torch with blow torch till golden brown and serve
Video
Notes
Enjoy!
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