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Shamrock Baked Alaska

This Minty Shamrock Baked Alaska requires no eggs, no churning, no cooking and it’s super easy to make. Maybe a touch of magic! The ice cream gets its richness from ricotta cheese and whipped cream. Lots of fresh mint gives it a punch of flavor and the milk chocolate crust adds crunch! I covered it in aquafaba meringue, which is eggless, however you can go with the traditional egg white recipe below if you choose.
Servings: 12 individual-sized or one 10-inch baked Alaska
Author: Zoë François

Ingredients

No-Churn, No-Egg Ice Cream

  • 1 can sweetened condensed milk
  • 16 oz ricotta
  • 2 cups mint stemmed, plus more for garnish
  • 1 tsp mint extract optional
  • 2 Tbsp crème de menthe
  • 1 cup heavy whipping cream

Chocolate Crunch Crust

  • 4 oz (112g) milk chocolate*
  • 1 Tbsp Nutella optional
  • 60 grams Gavottes crushed or feuilletine

Meringue Topping (or use Aquafaba Meringue)

  • 1 1/2 cups (360ml) egg whites (from about 7 eggs) at room temperature
  • 3 cups (600g) granulated sugar
  • 1 pinch kosher salt
  • 2 tsp vanilla extract

Instructions

Make the No-Churn Ice Cream

  • In a blender or food processor, combine the sweetened condensed milk, ricotta, mint, mint extract and crème de menthe. Process until the mixture is smooth and mint is evenly pulverized.
    Pro Tip: You can strain the mixture to remove the mint leaves or for a more intense mint flavor leave the flecks in the mixture.
  • In a stand mixer fitted with the whisk attachment, whip the heavy whipping cream on medium speed until stiff, smooth peaks. Pour about 1 cup of the mint mixture into the cream and fold together using a rubber spatula. Add another cup of the mint mixture and fold in, repeat until all of the mint mixture is folded into the cream. The mixture will be quite runny.
  • Ladle or pour the mixture into twelve 6-ounce silicone hemisphere molds or one 8-inch mold. Leave at least 1/16th inch for the crust in the mold. Freeze until solid, at least 4 hours, but can be done days ahead and covered.

Prepare the Crust

  • In a medium glass bowl, melt the chocolate in the microwave in 30 second intervals, until smooth. Stir in the Nutella and then add the crushed gavottes flakes. Spread a thin layer (about 1/16 to 1/8th-inch-thick) over the frozen mint ice cream.
    Pro Tip: Don’t make the crust too thick or it will be hard to cut into when frozen.
  • Allow to set in the freezer, about 15 minutes before unmolding and finishing the baked Alaska.

Prepare the Meringue

  • In a medium saucepan over medium-low heat, bring 1 inch / 2.5cm of water to a simmer.
  • In the bowl of a stand mixer, combine the egg whites, sugar, and salt; place over the simmering water; and stir with a rubber spatula until the mixture is hot and all of the sugar has dissolved, about 5 minutes.
  • Remove the bowl from the heat and place onto the stand mixer fitted with the whisk attachment, then beat on high speed until very thick and glossy and stiff peaks form, about 5 minutes. If the meringue is not stiff enough, your spikes will slouch and lose the drama. Add the vanilla and mix well. Use immediately.

Assemble the Baked Alaska

  • Invert the ice cream from the mold and set on serving plate. If the ice cream is sliding around, a dab of Nutella on the plate will “glue” it in place and prevent it from moving as you coat in meringue. Use a piping bag fitted with a star tip or just a spatula to coat the ice cream in the meringue.
    Pro Tip: Make sure the entire thing is covered; the meringue acts as an insulation and prevents the ice cream from melting too quickly when you serve it.
  • Pro Tip: You can freeze the meringue coated baked Alaska for up to a day before serving. Don’t cover them in the freezer or you will ruin the design of the meringue.

Torch the Meringue

  • You can do this just before serving or torch it before returning the baked Alaska to the freezer. It’s more fun to do the torching in front of your guests, so I typically do it just before serving.

Notes

Substituting White or Dark Chocolate: You can substitute white chocolate for the crust with no changes. If you use dark chocolate, it will set quite hard. The taste and texture will be lovely, but it will be harder to cut through, so make sure you make the crust layer quite thin.
Serving suggestion: Tempering the ice cream before serving will give the ice cream a creamier texture. You can take them out of the freezer about 30 to 40 minutes (this will depend on how hot your kitchen is) before serving and leave at room temperature.