Baked Alaska Ice Cream Crunch Cake

The best part about summer are Carvel cakes. I apologize if you live overseas and do not know who Fudgie the Whale is, but it is awesome. There is a layer of "crunchies" in between ice cream layers. There is also this whipped cream frosting that can never be replicated.

I tried to replicate this. For the ice cream, I used a Samoa flavor and mud pie, but any chocolate/vanilla variation will do. The crunchies come from our favorite cereal. And the frosting, well it is meringue to make it more over the top.

Baked Alaska Ice Cream Crunch Cake

What you need:

2 1 & 1/2 quarts of vanilla based ice cream

1 1 & 1/2 quart of chocolate based ice cream

2 cups cocoa krispie cereal (or cocoa pops if you are English)

5 good shots of chocolate fudge ice cream coating, plus more if you need it

8 egg whites

1/4 teaspoon cream of tartar

2 cups sugar

What you do:

Take a 9 inch spring form cake pan and place it in the freezer for 15 minutes. In the meantime, take out one of the vanilla ice cream containers and allow it to come to room temperature. When it has softened, spread the ice cream in the bottom of the cake pan and up the sides (this sounds easier said then done). Then put it in the freezer for 45 minutes.

Take the chocolate ice cream base out of the freezer to soften. In a large bowl, combine the cocoa krispies and fudge topping until all of the cereal bits are coated (if you need more topping, go ahead and use it). Spread the chocolate ice cream on top of the vanilla layer, then spread the cocoa krispie mixture on top of that. Freeze for another 2 hours.

Finally, spread the remaining vanilla ice cream on top of the coco krispies and freeze for another two hours.

Preheat the oven to 500 F. With an electric mixture fitted with a whisk attachment, beat the egg whites and cream of tartar on high speed until soft peaks form. Then gradually add the sugar until they become glossy. Take out the ice cream cake and place it on a cookie sheet. Release it from the spring form and spread the egg whites around it. Bake for five minutes then serve immediately.