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“From Healthy Cooking magazine--individual serving sized baked Alaskas, made with reduced fat strawberry ice cream. You can use other flavors, too, to make other kinds of baked Alaskas than Neapolitan: mint for Grasshopper, coffee for Mocha, etc. You will need some foil muffin liners for this. I haven't tried it yet, but will when I get the opportunity. You could prepare the ice cream/wafer part in advance, then make the meringue and finish it up shortly before serving--I'd suggest placing plastic wrap over it to prevent the ice cream from drying out and not leaving it in for more than a few hours, maybe 8 or so (such as preparing in the morning to serve the same evening).”

Ingredients Nutrition

  • 4 chocolate wafer cookies
  • 1 cup reduced-fat strawberry ice cream (such as Dreyer's Slow-Churned ice cream)
  • 3 egg whites
  • 6 tablespoons sugar
  • 18 teaspoon cream of tartar
  • 12 teaspoon vanilla


  1. Spread and flatten 4 foil muffin liners into circles. Place on a baking sheet and place a wafer cookie on the center of each. Top each wafer with 1/4 cup of ice cream. Place in freezer.
  2. In a small saucepan, combine egg whites, sugar, and cream of tartar. Beat mixture on low speed with a hand mixer for 1 minute. Continue beating mixture over low heat until the mixture reaches 160° F, about 12 minutes. Remove from heat and add vanilla.
  3. Beat egg white mixture until stiff peaks form and sugar is dissolved, about 4 minutes. Take care not to overbeat.
  4. Remove baking sheet from freezer. Immediately spread meringue over ice cream, sealing to edges of wafers. Use a spatula or butter knife to form peaks to make a more attractive presentation (touch the spatula to the meringue and then quickly pull it away).
  5. Broil 4-6 inches from heat for 1-2 minutes or until meringue is lightly browned. Watch carefully to avoid overbrowning.
  6. Serve immediately.

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