The Banoffee Baked Alaska From Scratch is a showstopping dessert that combines creamy, caramelized banoffee with a fluffy, toasted meringue. Each bite offers a delightful contrast of textures, from the crisp meringue shell to the velvety banana-infused filling.
With just 1 hour of prep and 30 minutes of baking, this treat is surprisingly simple to create yet feels indulgent and luxurious. The rich flavors of toffee, banana, and vanilla meld perfectly, making it a dessert that’s as comforting as it is impressive.
After a 6-hour freeze, this dessert transforms into a chilled masterpiece, ideal for special occasions or a sweet weekend project. The golden, torched meringue adds a smoky aroma, while the cold, creamy center melts in your mouth. It’s a dessert that’s sure to wow your guests and satisfy your sweet tooth with every decadent spoonful.
Ingredients for Banoffee Baked Alaska From Scratch
- For the Blondie:
- 1 cup (8 oz/225 g) butter, melted
- 2 cups (12 oz/340 g) dark brown sugar
- 2 eggs, at room temperature
- 1 tablespoon (15 ml) vanilla extract
- 2 cups (10 oz/284 g) all-purpose flour
- 1 teaspoon (6 g) salt
- ¼ teaspoon (1.25 g) baking soda
- For the Caramel Ice Cream:
- 4 large egg yolks, at room temperature
- ¾ teaspoon (4.5 g) salt
- ¾ cup (6 oz/170 g) granulated sugar
- 1 cup (8 fl oz/240 ml) whole milk
- 1 teaspoon (5 ml) vanilla extract
- 1 ½ cups (12 fl oz/360 ml) heavy whipping cream
- For the Banana Ice Cream:
- 1 cup (8 fl oz/240 ml) whole milk
- 3 medium ripe bananas, mashed (12 oz/340 g)
- 4 large egg yolks, at room temperature
- ¾ cup (6 oz/170 g) granulated sugar
- ¾ teaspoon salt
- 1 teaspoon (5 ml) vanilla extract
- 1 ½ cups (12 fl oz/360 ml) heavy whipping cream
- ⅓ cup (4 oz/115 g) My Signature Salted Caramel Sauce (or store-bought)
- For the Meringue:
- 4 large (5½ oz/160 g) egg whites
- ⅔ cup (5 oz/142 g) granulated sugar
- ¼ teaspoon cream of tartar
Step-by-Step Instructions
- Make the Blondie:
- Preheat the oven to 350°F (180°C). Butter and line a 9-inch (23 cm) round cake pan.
- In a medium bowl, whisk melted butter and dark brown sugar until combined. Add eggs and vanilla extract, and mix well.
- In a separate bowl, mix flour, salt, and baking soda. Stir into the butter mixture until combined.
- Spread the batter into the prepared pan and bake for 30 minutes, or until just set. Let cool completely in the pan. (Can be made a day ahead.)
- Make the Caramel Ice Cream:
- Whisk egg yolks and salt in a medium bowl. Set aside.
- Spread sugar evenly in a heavy saucepan over medium-low heat. Let it melt, stirring gently with a wooden spoon until it turns deep amber.
- Carefully add milk (it will bubble) and whisk until sugar dissolves. Gradually add the caramel mixture to the egg yolks, whisking constantly.
- Return the mixture to the saucepan and cook over medium-low heat for 3 minutes, stirring until thickened. Remove from heat, add vanilla, and strain through a sieve. Cool completely.
- Whip heavy cream until thickened, then fold into the chilled custard. Refrigerate until needed.
- Make the Banana Ice Cream:
- In a saucepan, cook milk and mashed bananas over medium heat for 4 minutes.
- Whisk egg yolks, sugar, and salt in a bowl. Gradually add the hot milk mixture, whisking constantly.
- Return the mixture to the saucepan and cook over low heat for 2-3 minutes, stirring until thickened. Remove from heat, add vanilla, and strain through a sieve. Cool completely.
- Whip heavy cream until thickened, then fold into the chilled custard. Refrigerate until needed.
- Assemble the Baked Alaska:
- Remove the blondie from the pan and trim to fit inside a 2-quart (1.8 liter) bowl.
- Butter and line the bowl with 4 layers of plastic wrap, leaving excess hanging over the edges.
- Alternate scoops of caramel ice cream, banana ice cream, and caramel sauce into the bowl, leaving ½ inch (2 cm) at the top. Swirl gently with a spatula.
- Top with the blondie, cover with plastic wrap, and freeze for at least 6 hours (preferably overnight).
- Prepare the Meringue and Serve:
- Whisk egg whites, sugar, and cream of tartar in a double boiler over simmering water for 2 minutes until sugar dissolves.
- Beat the mixture in a stand mixer on high speed until stiff, glossy peaks form (4-5 minutes).
- Unmold the ice cream (run the bowl under warm water if needed) and place blondie-side down on a serving plate.
- Cover with meringue and toast with a kitchen torch until golden brown. Serve immediately.
Perfect Pairings: Sauce and Topping Ideas
While the Banoffee Baked Alaska is already a showstopper, you can elevate it further with a drizzle of chocolate ganache or a sprinkle of toasted coconut flakes. For a tangy twist, add a dollop of whipped mascarpone or a side of fresh berries to balance the sweetness.
Serve It Right: Presentation Tips
For a stunning presentation, slice the Baked Alaska with a warm knife to ensure clean cuts. Serve on a chilled plate to keep the ice cream firm. Garnish with banana slices or a dusting of cocoa powder for an extra touch of elegance.
Freeze and Enjoy: Storage Tips
If you have leftovers, wrap the Baked Alaska tightly in plastic wrap and store it in the freezer for up to two days. To serve again, let it sit at room temperature for 5 minutes before torching the meringue for that fresh, golden finish.
Time-Saving Hacks for Busy Bakers
To save time, prepare the blondie and custard bases a day in advance. You can also use store-bought caramel sauce instead of making it from scratch. For the meringue, ensure your bowl and whisk are completely grease-free for quicker peaks.
Essential Equipment for Success
Make sure you have a stand mixer or handheld electric mixer for whipping the meringue and cream. A kitchen torch is crucial for toasting the meringue, but if you don’t have one, you can briefly place it under a broiler—just keep a close eye on it!
Banoffee Baked Alaska From Scratch
The Banoffee Baked Alaska From Scratch is a showstopping dessert that combines creamy, caramelized banoffee with a fluffy, toasted meringue. With just 1 hour of prep and 30 minutes of baking, this treat is surprisingly simple to create yet feels indulgent and luxurious.
Ingredients
For the Blondie
- 1 cup butter, melted 8 oz/225 g
- 2 cups dark brown sugar 12 oz/340 g
- 2 eggs, at room temperature
- 1 tablespoon vanilla extract 15 ml
- 2 cups all-purpose flour 10 oz/284 g
- 1 teaspoon salt 6 g
- ¼ teaspoon baking soda 1.25 g
For the Caramel Ice Cream
- 4 large egg yolks, at room temperature
- ¾ teaspoon salt 4.5 g
- ¾ cup granulated sugar 6 oz/170 g
- 1 cup whole milk 8 fl oz/240 ml
- 1 tablespoon vanilla extract 15 ml
- 1 ½ cups heavy whipping cream 12 fl oz/360 ml
For the Banana Ice Cream
- 1 cup whole milk 8 fl oz/240 ml
- 3 medium ripe bananas, mashed 12 oz/340 g
- 4 large egg yolks, at room temperature
- ¾ cup granulated sugar 6 oz/170 g
- ¾ teaspoon salt
- 1 teaspoon vanilla extract 5 ml
- 1 ½ cups heavy whipping cream 12 fl oz/360 ml
- ⅓ cup My Signature Salted Caramel Sauce 4 oz/115 g
For the Meringue
- 4 large egg whites 5½oz/160g
- ⅔ cup granulated sugar 5oz/142g
- ¼ teaspoon cream of tartar
Instructions
- Make the Blondie
- Preheat the oven to 350°F (180°C) and butter and line a 9-inch (23cm) round cake pan. Set aside.
- In a medium bowl, whisk the butter and sugar together until combined, then add the eggs and vanilla extract.
- In a separate small bowl, mix the flour, salt and baking soda together, then stir this into the butter mixture until combined.
- Spread the batter into your prepared pan and bake for about 30 minutes, until just set. Let cool completely in the pan. This can be made the day before.
- Make the Caramel Ice Cream
- In a medium bowl, whisk the egg yolks and salt together. Set aside.
- Spread the sugar evenly over the bottom of a heavy, medium-sized saucepan and place over medium-low heat.
- After 2 or 3 minutes, the sugar will begin to melt. With a wooden spoon, gently move the sugar in the saucepan to allow it to melt evenly without burning.
- Once all of the sugar has melted and turned a deep amber color add the milk and stand back as it bubbles. When the bubbles have calmed down, whisk until the sugar is dissolved in the milk.
- Add the caramel mixture to the egg yolks, one ladleful at a time while whisking constantly. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly for about 3 minutes, until the mixture thickens to a custard-like consistency.
- Turn off the heat and whisk in the vanilla.
- Immediately strain the mixture through a sieve to give you a smooth custard. Set aside to cool down fully before moving on to the next step (you can put the custard in the fridge or you can place the bowl over a bowl of ice water to cool quickly). This custard base can be made up to 24 hours in advance if needed.
- Once the custard is cold, whip the heavy cream in the bowl of a stand mixer fitted with a whisk attachment (or with a handheld electric mixer) on medium-high speed until thickened, about 3 minutes. Gently stir the whipped cream into the chilled custard until evenly mixed. Place in the fridge until needed.
- Make the Banana Ice Cream
- In a medium saucepan over medium-heat, cook the milk and banana gently for about 4 minutes.
- Meanwhile, in another medium bowl, whisk the egg yolks, sugar and salt until smooth.
- Once the milk is simmering, pour it, one ladleful at a time, into the egg mixture while whisking constantly.
- Return the mixture to the pot and lower the heat to low. Cook, stirring constantly for 2 to 3 minutes, until a thick custard is formed.
- Remove from the heat and stir in the vanilla.
- Immediately strain the mixture through a sieve passing through as much banana as you can. Set aside to cool down fully before moving on to the next step (you can put the custard in the fridge or you can place the bowl over a bowl of ice water to cool quickly). This custard base can be made up to 24 hours in advance if needed.
- Once the custard is cold, whip the heavy cream in the bowl of a stand mixer fitted with a whisk attachment (or with a handheld electric mixer) on medium-high speed until thickened, about 3 minutes. Gently stir the whipped cream into the chilled custard until evenly mixed. Place in the fridge until needed.
- Assemble the Baked Alaska
- Remove the blondie from the pan and using a 2-quart (or 1.8 liter) capacity bowl, check that it fits just inside the rim of the bowl. Trim away any excess blondie if need be and set aside.
- Butter and line the bowl with 4 layers of plastic wrap, allowing some excess to hang about 5 inches (12 ½ cm) off the edges all around. Set aside.
- Alternate adding scoops of caramel ice cream, banana ice cream and the caramel sauce into the prepared bowl. Fill it until you have about a ½ inch (2cm) of space at the top (you may not use all of the ice cream).
- Using a large offset spatula, give the ice creams one quick swirl to create a ripple effect. Top with the blondie, cover well with the overhanging plastic wrap and freeze for at least six hours, but preferably overnight. (Any extra ice cream base can be frozen in a separate container.)
- When Ready to Serve, Prepare the Meringue:
- Place the egg whites, sugar, and cream of tartar in the top of a double boiler over simmering water and whisk constantly for 2 minutes until the sugar has dissolved.
- Remove from the heat and beat the egg white mixture in a stand mixer fitted with a whisk attachment or with a handheld electric mixer on high speed until thick and glossy, and it holds stiff, glossy peaks when the beaters are lifted, 4 to 5 minutes.
- Remove the ice cream from the freezer, unmold and place (blondie side down) on a serving plate. (If the ice cream is difficult to remove, run the bowl under warm tap water for a minute.)
- Cover the ice cream and blondie with the meringue. Using a kitchen torch, toast the meringue until golden brown all over. This is best enjoyed immediately, but any leftovers can be put back in the freezer and served within two days.
Tried this recipe?Let us know how it was!