Total Time
25mins
Prep 10 mins
Cook 15 mins

Ingredients Nutrition

Directions

  1. Combine over hot (not boiling) water, 1/2 cup mint-chocolate chips and butter.
  2. Stir until chips are melted and mixture is smooth.
  3. Add chocolate wafer crumbs, stir until well blended.
  4. Press into bottom of 9-inch springform pan, freeze until firm.
  5. Combine over hot (not boiling) water, remaining 1 cup of chips, corn syrup, and heavy cream.
  6. Stir until chips are melted and mixture is smooth.
  7. Cool to room temperature.
  8. In a large bowl, whip the ice cream until smooth but not melted.
  9. Gradually stir in chocolate mixture (flecks will appear in ice cream).
  10. Spoon into center of crust, mounding high in center and leaving 3/4-inch edge.
  11. Using spatula, smooth to form dome.
  12. Freeze until firm.
  13. Remove sides of pan.
  14. Preheat oven to 450?°F.
  15. In a large bowl, combine egg whites and cream of tartar, beat until soft peaks form.
  16. Gradually add sugar, beat until stiff peaks form.
  17. Spread meringue over ice cream and crust to cover completely, swirl to decorate.
  18. Bake at 450°F for 4-6 minutes or until lightly browned.
  19. Serve immediately!

Reviews

(2)
Most Helpful

WOW! I'd never used a base like that for a baked alaska... I always made a merengue base and "filled" it with ice cream, froze and then covered in merengue to cook... nice touch on it. As a twist you could use choc chip mint ice cream... I'm sure that would make it even more amazing, although the contrast between the vainilla and the choc-mint base should be great. I'll make this next time I remember to buy ice cream!!!!! (as in tomorrow) Added to my cookbook!!!

Samuel Holden October 23, 2001

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