Gluten Free Baked Alaska

Total time5 hr 10 min

Prep time45 min

Cook time25 min

Underneath that torched, golden meringue is a genuinely impressive dessert, and it holds up beautifully on a gluten free table. A quick ribbon-stage sponge gives the base its light, springy structure, while a firm-packed dome of vanilla ice cream adds the cold, creamy centerpiece everyone's waiting for. The real showstopper moment comes with the Italian meringue: hot sugar syrup streamed into softly whipped egg whites until it turns thick, glossy, and stable enough to swirl into dramatic peaks. A kitchen torch then toasts that meringue to deep golden-brown in seconds, creating that classic hot-outside, frozen-inside contrast in every slice. It's a make-ahead showpiece that assembles in stages — cake, ice cream, meringue — so nothing feels rushed on serving day. Slice it warm off the torch with a hot, clean knife and it's a striking, crowd-pleasing dessert for a gluten free menu.

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Ingredients

8 servings

For the sponge cake

1 cup all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp baking powder
¼ tsp salt
3 large eggs, room temperature
¾ cup granulated sugar
1 tsp vanilla extract
3 tbsp unsalted butter, melted and cooled

For the ice cream dome

1.5 quarts vanilla ice cream, slightly softened

For the Italian meringue

4 pasteurized egg whites
1 cup granulated sugar
¼ cup water
¼ tsp cream of tartar

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan, line the bottom with parchment paper, and grease the parchment.
2
Whisk together the flour, baking powder, and salt in a small bowl and set aside.

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