Chocolate Mint Brownie Baked Alaska

5 from 2 votes

Chocolate Mint Brownie Baked Alaska

This is a delicious and stunning dessert that looks more complicated to make than it is. The ice cream and brownie should both be made at least a day ahead so then it is just a matter of making a meringue and torching it just before serving. The meringue is fairly stable and can be applied to the ice cream and frozen as well. I have even frozen the torched meringue and had it hold up over several days. The brownie is rich and chocolatey, dense, and chewy. It pairs well with a chocolate studded mint ice cream that is refreshing and creamy. Finally, a fluffy, sweet, and light meringue encases the entire dessert for a fun showstopper.

Course Dessert

Cuisine American

Keyword 4th of July, american, baked alaska, Chocolate, Christmas, dairy-free, dessert, holiday, ice cream, meringue, mint, New Year's, nightshade-free, nut-free, peppermint

Prep Time 1

Cook Time 40

Total Time 1

Servings

Calories 353kcal

Author Jenny Ross

Ingredients

Brownie

1/4 cup butter or butter flavored coconut oil, melted and cooled
2/3 cup allulose
6 tablespoons cocoa powder
1 tablespoon vanilla extract
1/8 teaspoon salt
2 eggs
1 tablespoon okara flour or 1/4 cup almond flour or hazelnut flour or sunflower seed flour
tablespoons lupin flour or 1/2 tablespoon coconut flour
1 1/2 teaspoons gelatin makes them chewy

Ice Cream

1 cup cashew beverage or half n half
5 egg yolks use pasteurized eggs if you are concerned about raw egg
1 1/2 cups heavy cream or a 13.5 ounce can coconut cream for dairy-free
1/8 teaspoon salt
1/4 cup allulose
1 teaspoon peppermint extract
1/2 teaspoon stevia glycerite
2 ounces chocolate sugar-free 1/3 cup chips, or 60 grams, chopped

Meringue

3/4 cup allulose
1/3 cup water
1 egg white
1 teaspoon vanilla extract
pinch salt

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Instructions

For the Brownie

Preheat the oven to 350ºF and set a 6-inch silicon cake pan on a rimmed baking sheet and set aside. (Or line a greased metal pan and line it with parchment paper.)
Melt the butter and when it is warm but not hot to the touch, stir in the eggs, allulose, cocoa powder, vanilla, and salt.
Add the okara flour, lupin flour, and gelatin and stir until evenly blended.
Pour into the lined pan and bake for 15-20 minutes, or until the middle is just set. Better to undertake than over-bake for a chewy and slightly gooey brownie.
Cool for at least 10 minutes before turning out of the pan. Cool completely and then freeze.

For the Ice Cream

Combine all ingredients in a blender and puree until smooth. Pour into an ice cream maker and process according to manufacturer’s directions. In the last few minutes of churning, add in the chopped chocolate and churn until just mixed.
While the ice cream churns, prepare a freezer-safe bowl with a 6-inch opening. Line the bowl with plastic wrap so that the wrap overhangs the sides of the bowl. Place in the freezer to chill.
Once the ice cream is done churning, transfer to the prepared bowl and place the brownie on top. Wrap the overhanging plastic wrap to cover the brownie and freeze until firm, at least 4 hours, preferably overnight.

For the Meringue

Prepare this the day you plan on serving the dessert. Combine the allulose and water in a small pot and bring to a simmer without stirring. Simmer until it reaches 260ºF, being careful not to heat too quickly as the allulose can burn.
Once the syrup is at 260ºF, remove it from heat and beat the egg white to soft peaks. With the mixer running, slowly (and carefully as the syrup is very hot and can easily burn you) add in the cooked syrup while beating constantly. Add in any color, salt, and flavor and beat on high for 2-4 minutes, or until the mixture holds soft peaks, is glossy in appearance, and room temperature.
Remove the frozen ice cream cake from the freezer and bowl (this may take a bit of pulling but it will eventually come out!
Using a spatula or spoon, gently apply the meringue all over the unmolded ice cream. Swirl the mixture in a decorative pattern to your liking. Use a kitchen torch to gently brown the marshmallow on the ice cream. Serve immediately. Otherwise, store in the freezer for up to 1 week. For clean slices, I like to dip the blade of a knife into hot water and wipe the blade clean, repeating between slices.

Notes

Protein:Energy Quotient [calories]: 0.15, Protein % of calories: 9%

Nutrition