This S’more Baked Alaska is a showstopping dessert that combines gooey marshmallows, rich chocolate, and creamy no-machine ice cream in one irresistible treat. With just 30 minutes from start to finish, it’s surprisingly simple to create a dessert that feels indulgent and impressive. The contrast of the toasted marshmallow exterior and the cool, velvety ice cream inside is pure magic, making every bite a delightful sensory experience.
Perfect for summer gatherings or cozy nights in, this recipe brings the nostalgic flavors of s’mores to a whole new level. The crispy graham cracker base adds a satisfying crunch, while the smooth ice cream melts luxuriously in your mouth. It’s a dessert that’s as fun to make as it is to eat, guaranteed to leave everyone asking for seconds.
Ingredients for S’more Baked Alaska
- 1 cup (8oz/240g) whipping cream (cold)
- ½ cup (7oz/200g) sweetened condensed milk (chilled)
- 1 cup (6oz/170g) chocolate (melted and cooled)
- 1 cup (5oz/130g) cookie crumbs (graham crackers or digestives)
- 5 tablespoons (2 ½ oz/75g) butter, melted
- 1 recipe Marshmallow Fluff (store-bought or homemade)
Step-by-Step Instructions
- Prepare the ice cream base: Place the sweetened condensed milk in the fridge to keep cold. In a separate bowl, beat the cold whipping cream using a hand mixer or stand mixer until soft peaks form. Reduce the speed and pour in the condensed milk. Increase the speed again and whisk until the mixture is thick and forms stiff peaks. Set aside.
- Incorporate the chocolate: Gently melt the chocolate in the microwave, ensuring it doesn’t get too warm. Once cooled, quickly mix in one big spoonful of the ice cream base using a spatula. Fold in the remaining ice cream base until fully combined.
- Assemble the ice cream layer: Line a deep bowl with 2 layers of cling wrap. Pour the chocolate ice cream mixture into the bowl and tap it on the counter to release air bubbles. Place in the freezer while preparing the cookie layer.
- Make the cookie base: Blend the cookies into fine crumbs. Mix in the melted butter until well combined.
- Add the cookie layer: Remove the ice cream from the freezer and gently press the cookie mixture on top. Be careful not to push too hard, as the ice cream won’t be fully frozen yet. Return to the freezer and freeze for at least 6 hours, preferably overnight.
- Prepare for serving: When ready to serve, pipe or spoon the Marshmallow Fluff over the top of the baked Alaska.
- Toast the marshmallow: Place under a grill or broiler, or use a chef’s torch, to carefully toast the marshmallow until golden brown. Do not walk away during this step, as it requires close attention.
- Serve immediately: Enjoy your S’more Baked Alaska right away!
Perfect Pairings: Sauce and Topping Ideas
Elevate your S’more Baked Alaska with a drizzle of warm chocolate ganache or caramel sauce for an extra indulgent touch. For a fruity twist, add a spoonful of raspberry coulis or a sprinkle of fresh berries. A dusting of cocoa powder or crushed graham crackers can also add texture and flavor.
Serve It Right: Presentation Tips
For a show-stopping dessert, slice the Baked Alaska with a warm knife to ensure clean cuts. Serve on a chilled plate to keep it firm longer. Garnish with a sprig of mint or a few mini marshmallows for a playful, Instagram-worthy finish.
Freeze and Store: Make-Ahead Tips
This dessert is perfect for prepping ahead! Once assembled, wrap the Baked Alaska tightly in cling wrap and store in the freezer for up to 3 days. Let it sit at room temperature for 5-10 minutes before toasting for easier serving.
Time-Saving Hacks: Simplify the Process
Use store-bought marshmallow fluff to save time, or prepare the ice cream base a day in advance. If you’re short on time, skip the cookie blending step and use pre-crushed graham crackers for the base.
Equipment Essentials: Tools You’ll Need
A hand mixer or stand mixer is key for whipping the cream to stiff peaks. A deep bowl and cling wrap are essential for shaping the ice cream, and a chef’s torch or broiler will give you that perfect toasted finish. Don’t forget a spatula for smooth folding!
S’more Baked Alaska (No Machine Ice Cream Dessert)
Ingredients
- 1 cup whipping cream
- 1/2 cup condensed milk
- 1 cup chocolate
- 1 cup cookie crumbs graham crackers/digestives
- 5 tablespoons butter melted
- 1 recipe Marshmallow Fluff
Instructions
- Place sweetened condensed milk in the fridge to keep cold
- Beat cold whipping cream using a hand mixer or a stand mixer until soft peaks form.
- Turn down the speed a little and pour the condensed milk into the whipped cream.
- Now, turn the speed back up high again and whisk until the mixture is thick and stiff peaks. Set aside.
- Gently melt the chocolate in the microwave, taking care not letting it get too warm.
- Once the chocolate has cooled swiftly mix in your 1 big spoonful of ice cream base with a spatula. Mix quickly so the chocolate doesn’t set and harden. Fold in the rest of your ice cream base until combined.
- Line a deep bowl with 2 layers of cling wrap
- Pour in the chocolate ice cream into the bowl and tap on the counter to release air bubbles. Place in the freezer while you prepare the cookie layer.
- Blend the cookies until they are fine crumbs.
- Pour in the melted butter and mix together.
- Remove the ice cream from the freezer and gently press the cookie base ontop of the ice cream. It won’t be frozen yet so just take care not to push too hard
- Place it back in the freezer and freeze for a minimum of 6 hours but preferably overnight just to make sure it is frozen well.
- When you are ready to serve your baked Alaska pipe or spoon over the Marshmallow fluff.
- To toast, place it under a grill or broiler and VERY CAREFULLY get nice color all over the baked Alaska. Do not walk way at this point, you have to keep a close eye on it. You can also use a chef’s torch to toast it up.
- Serve straight away and enjoy!
