Tropical Baked Alaska 2.0: Upgraded Ice Cream Cake Recipe

Name: Tropical Baked Alaska 2.0: Upgraded Ice Cream Cake Recipe
Prep time: 120 min
Cook time: 60 min
Total time: 180 min
Yield: 10
Cuisine: International Dessert
Ingredients: 1 cake Pineapple Pound Cake (Prepare according to a standard recipe.); 1 batch Caramelized Pineapple Ice Cream (Homemade or high-quality store-bought.); 1 batch Butter Cracker Coconut Toffee (Prepare a crunchy base layer.); 1 batch Italian Meringue (Enough to cover the entire cake.)

An elite and upgraded version of the Tropical Baked Alaska ice cream cake, featuring torched Italian meringue, caramelized pineapple ice cream, a butter cracker coconut toffee base, and pineapple pound cake. For the full recipe, check the Substack link in bio!

#Baked Alaska

#Ice Cream Cake

#Meringue

#Pineapple

#Dessert

#Birthday Cake

#Homemade Ice Cream

#Toffee

#Tropical

#Elite Dessert

Tropical Baked Alaska 2.0 Final Product

Recipe Information

Prep Time

Cook Time

Total Time

Servings

Hard

International Dessert

English

Nutrition (per serving)

450

Calories

Protein

60g

Carbs

20g

Fat

Torching the Italian Meringue

Ingredients

Pineapple Pound Cake
(Prepare according to a standard recipe.)
1 cake
Caramelized Pineapple Ice Cream
(Homemade or high-quality store-bought.)
1 batch

Butter Cracker Coconut Toffee
(Prepare a crunchy base layer.)
1 batch
Italian Meringue
(Enough to cover the entire cake.)
1 batch

Servings: 10

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Cross-Section of Layers

Instructions

0/6 completed

1
Prepare the pineapple pound cake layer, ensuring it is fully cooled before assembly.
Preview
45m
Preview
Prepare the pineapple pound cake layer, ensuring it is fully cooled before assembly.
45m
Use fresh pineapple for best flavor.
2
Make the caramelized pineapple ice cream and allow it to freeze until firm enough to scoop.
Preview
30m
Preview
Make the caramelized pineapple ice cream and allow it to freeze until firm enough to scoop.
30m
Caramelize pineapple pieces before adding to the ice cream base.

3
Prepare the butter cracker coconut toffee layer. Press it into the bottom of your desired cake mold.
Preview
15m
Preview
Prepare the butter cracker coconut toffee layer. Press it into the bottom of your desired cake mold.
15m
Ensure the toffee layer is evenly spread and well-chilled.
4
Assemble the cake: layer the toffee base, followed by the pineapple pound cake, and then a generous layer of the caramelized pineapple ice cream. Freeze thoroughly.
Preview
10m
Preview
Assemble the cake: layer the toffee base, followed by the pineapple pound cake, and then a generous layer of the caramelized pineapple ice cream. Freeze thoroughly.
10m
Freeze each layer partially for easier assembly.
5
Prepare the Italian meringue according to a classic recipe, ensuring it forms stiff, glossy peaks.
Preview
15m
Preview
Prepare the Italian meringue according to a classic recipe, ensuring it forms stiff, glossy peaks.
15m
Use a candy thermometer for precise sugar syrup temperature.

6
Generously cover the frozen assembled cake with the Italian meringue. Using a culinary torch, carefully torch the meringue until golden brown and lightly caramelized. Serve immediately or store in the freezer.
Preview
5m
Preview
Generously cover the frozen assembled cake with the Italian meringue. Using a culinary torch, carefully torch the meringue until golden brown and lightly caramelized. Serve immediately or store in the freezer.
5m
Move the torch continuously to prevent burning spots.