Chocolate Peppermint Perfection in a Stunning Baked Alaska

If there’s ever a dessert that makes people stop and stare, it’s this one. I still remember the first time I made a Baked Alaska; it looked so fancy, but I couldn’t believe how simple it actually was once I got started. This version takes it up a notch with layers of fudgy brownie, cool vanilla ice cream, and a swirl of peppermint that feels like pure holiday magic. It’s the kind of dessert that looks like it belongs in a bakery window, but you can easily whip it up right in your own kitchen.

There’s something about the mix of warm, toasty meringue on the outside and frozen peppermint ice cream inside that feels so cozy and nostalgic. I love that it’s a little unexpected too, because people never see it coming when you slice into that golden shell and reveal the layers hidden underneath. Between the minty crunch, rich chocolate, and creamy sweetness, every bite tastes like Christmas in dessert form.

I like to make this on those winter nights when I want to end dinner with something that feels special without being overly complicated. The brownie base keeps it rich and chocolatey, the peppermint brings a fresh pop of flavor, and that glossy meringue ties everything together beautifully. It’s a total showstopper, but the best part is seeing everyone’s faces when the torch hits the meringue and it turns that perfect golden brown. It’s just one of those desserts that makes the whole kitchen feel festive.

Items Needed

• 5-6 inch glass bowl
• Plastic/Cling Wrap
• Baking Sheet
• Kitchen Torch – Butane Torch

Ingredients

• 2 pints Vanilla Ice Cream – I like to let it soften just a bit so it’s easy to scoop and press into the bowl.
• 1 Box Brownie Mix – Use your favorite brand here; it makes this dessert so much quicker to put together.
• 2 eggs – These give the brownies that perfect fudgy texture that holds up under the ice cream.
• ¼ cup oil – Keeps the brownie layer rich and moist without falling apart.
• 3 tablespoons water – Just enough liquid to bring the brownie batter together smoothly.
• ½ teaspoon peppermint extract – Adds that cool, festive mint flavor that pairs perfectly with chocolate.
• ¾ cup crushed peppermint sticks – I love sprinkling these on top for a bit of crunch and a pretty holiday touch.

For the Meringue:

• 4 egg whites – These whip up into a glossy, cloud-like meringue that makes the whole dessert feel elegant.
• ¼ teaspoon cream of tartar – Helps the meringue hold its shape and stay perfectly fluffy.
• 1 cup white sugar – Sweetens the meringue and gives it that beautiful glossy finish when toasted.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. Place the ice cream in the refrigerator for 1 hour to soften slightly.

2. Preheat the oven to 350°F (175°C).

3. Line a 5–6 inch glass bowl with plastic wrap, making sure it hangs over the edges for easy removal later.

4. Scoop the softened ice cream into the lined bowl, pressing it down to remove any air pockets. Smooth the top, then freeze for 3 hours or until firm.

5. In a mixing bowl, whisk together the brownie mix, eggs, oil, water, and peppermint extract until smooth.

6. Pour the brownie batter into a parchment-lined baking pan (about 1 to 1½ inches deep) and bake for 30 minutes, or until a toothpick comes out clean.

7. Allow the brownie to cool completely, then remove it from the pan in one piece.

8. Take the ice cream bowl out of the freezer and peel back the plastic wrap. Place the cooled brownie on top of the ice cream.

9. Trim the brownie to match the shape of the bowl, cutting away any excess. Press it gently to form a solid base.

10. Return the assembled bowl to the freezer for another 30 minutes to set.

11. To make the meringue, combine the egg whites, sugar, and cream of tartar in a heatproof mixing bowl.

12. Set the bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. Whisk constantly until the sugar has dissolved.

13. Remove the bowl from the heat and beat the mixture with a hand mixer on high speed until stiff, glossy peaks form, about 6 minutes.

14. Take the bowl out of the freezer and invert it onto a heatproof serving platter. Peel away the plastic wrap completely.

15. Spread the meringue evenly over the ice cream and brownie, using a spatula to create swirls and peaks. Make sure every bit of ice cream is covered.

16. Sprinkle the top with crushed peppermint.

17. Use a kitchen torch to toast the meringue until golden and lightly browned all over.

18. Serve immediately, slicing with a serrated knife.

19. Store any leftovers in the freezer.

Serving & Storing

• I like to serve this dessert straight after toasting the meringue so everyone gets that perfect mix of warm, cool, and creamy in each bite.

• A sharp serrated knife works best for slicing through the layers without crushing the meringue.

• If you’re making it ahead, keep it in the freezer until you’re ready to serve, then toast the meringue right before bringing it to the table.

• Any leftovers can be refrozen, just cover them tightly with plastic wrap to prevent freezer burn.

• For the best texture, enjoy within two to three days, while the peppermint and brownie still taste fresh.

Variations

• Mint Chocolate Chip Twist: Use mint chocolate chip ice cream instead of vanilla for an extra burst of minty flavor.

• Double Chocolate Delight: Stir a handful of mini chocolate chips into the brownie batter before baking.

• White Chocolate Peppermint: Swap the brownie base for a white chocolate blondie to create a lighter, sweeter version.

• Mocha Peppermint: Add a teaspoon of instant espresso powder to the brownie mix for a subtle coffee flavor that pairs beautifully with peppermint.

• Candy Cane Crunch: Top the finished dessert with crushed candy canes or peppermint bark instead of peppermint sticks.

• Chocolate Raspberry: Replace the peppermint extract with raspberry extract and top with fresh raspberries for a fruity twist.

• Cookies & Cream: Use cookies and cream ice cream and sprinkle crushed Oreos over the meringue for a fun, kid-friendly spin.

• Festive Flavor Swap: Try eggnog, chocolate, or even cherry ice cream for a different holiday vibe.

Substitutions

• Ice Cream: You can use chocolate, peppermint, or cookies and cream ice cream instead of vanilla for a different flavor.

• Brownie Mix: If you prefer homemade, any from-scratch brownie recipe will work just fine.

• Oil: Melted butter or coconut oil can be used instead of vegetable oil for a richer taste.

• Peppermint Extract: Swap it for vanilla or almond extract if you want to tone down the mint flavor.

• Crushed Peppermint Sticks: Crushed candy canes, peppermint bark pieces, or even chocolate shavings make great alternatives.

• Cream of Tartar: A few drops of lemon juice or vinegar will help stabilize the meringue if you don’t have cream of tartar on hand.

• White Sugar: Superfine sugar works beautifully in the meringue and dissolves even faster.

• Egg Whites: Pasteurized egg whites from a carton can be used if you’d rather not separate fresh eggs.

FAQs

Can I make this dessert ahead of time?
Yes! You can assemble the ice cream and brownie layers a day or two in advance and keep them frozen. Just add the meringue and toast it right before serving for the best texture.

Do I need a kitchen torch to make the meringue?
A kitchen torch gives you the best control and an even golden color, but you can also use your oven’s broiler. Just keep a close eye on it since the meringue can brown very quickly.

What’s the best way to slice it?
Use a sharp serrated knife and dip it in hot water between cuts to slice cleanly through the frozen layers.

Can I use a different size bowl?
Yes, just adjust the amount of ice cream and brownie to fit. A smaller bowl will give you a taller dessert, while a larger one will make it a bit flatter but just as delicious.

How do I keep the meringue from collapsing?
Make sure your mixing bowl and beaters are completely clean and dry before whipping the egg whites. Adding the sugar slowly and beating until stiff peaks form helps the meringue stay stable.

Can I skip the peppermint flavor?
Absolutely. You can leave it out entirely or replace it with vanilla, almond, or orange extract for a new twist.

How long will leftovers last?
If stored tightly wrapped in the freezer, leftovers will keep for up to three days. Just let them sit at room temperature for a few minutes before serving again.