Individual Baked Chocolate Strawberry Alaskas
I’m going to take a shot in dark here and say that some of you might need a dessert recipe for two pretty soon. Whether it’s for you and your significant other, you and your kid, you and a friend, or any other combination of two people, these Individual Baked Chocolate Strawberry Alaskas are a terrific Valentine’s Day dessert.
Baked Alaska is a dessert made with cake and ice cream and topped with lightly browned meringue. I like to think of them as the Eskimo kiss of desserts – sweet and special. These are individual (well, for two individuals technically) rather than a big cake. To achieve this, I used packaged gluten-free brownies from Flax 4 Life. I crumbled them up on top of strawberry ice cream that I pressed into ramekins. You then top this with the meringue and use a kitchen torch or broiler to toast it. Be sure to seal the dessert fully with the meringue.
Not a fan of strawberry ice cream or want another option? You can swap the ice cream flavor to your favorite ice cream – anything goes well with chocolate brownies, after all. You can also use dairy-free ice cream, if desired.
Gluten-Free Individual Baked Chocolate Strawberry Alaskas
- 1 pint strawberry ice cream or dairy free ice cream , slightly softened
- 2 packages Flax 4 Life Chocolate Brownies (4 brownies total)
- 2 large egg whites
- ¼ teaspoon cream of tartar
- 1/3 cup sugar
- Line two 1-cup ramekins with plastic wrap. Scoop the ice cream into the ramekins, pressing down firmly and making the top even. Crumble 2 brownies on top of each ramekin and press down firmly. Cover and put in the freezer for at least 1 hour.
- Before serving, beat the egg whites and cream of tartar on high speed until the cream of tartar is fully dissolved and the egg whites are very foamy. Gradually beat in the sugar, then continue to beat for 3-4 minutes or until very stiff peaks form.
- Invert the ramekins onto a heat-proof plate or platter, remove the plastic wrap, and cover entirely with the meringue, making sure to seal the entire thing.
- Using the back of a spoon, create peaks in the meringue. Brown the meringue with a kitchen torch or under the broiler with the rack positioned 12 inches from the heating element for about 3 minutes.
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