A traditional dessert made in an nontraditional way. Fudgy chocolate cake, topped with matcha mint ice cream, slathered in a coconut whipped cream.
This recipe has been a long time coming. I’ve been wanting to make it since last Christmas, but after going the better part of a year without a properly functioning freezer, I was forced to wait until now. And, boy was it worth the wait.
You may have read the title and, knowing what a Baked Alaska is, and realized that the title kind of contradicts itself. A traditional Baked Alaska contains a sponge cake as the base, dairy ice cream, and covered in a fluffy Swiss Meringue, then baked in the oven for a few minutes. This dessert checks off none of those boxes, but still has a similar premise. Who needs tradition anyway?
The idea behind this dessert was to make it look like a snowy Christmas tree with a chocolate cake base as the tree stump (I went with a brownie), and a green ice cream as the tree – matcha to the rescue! I then decided to cover it with a coconut whipped cream for 2 reasons – meringue has eggs in it and I wanted to keep the recipe vegan, and I haven’t tasted any vegan version of meringue I thought was worthy to be part of this dessert. I also thought the flavors from the coconut whip paired well with the ice cream and brownie.
Since this Vegan Baked Alaska is topped with coconut whipped cream instead of the traditional meringue, it can’t be baked without resulting in a melty mess. No one wants that. So, you can either top it with toasted coconut like I did, cover it in a meringue if that’s more your style, or leave it plain. It’s delicious with just the whipped cream – you can’t go wrong with chocolate, matcha mint ice cream and whipped cream. Come on.
What does this dessert taste like? Imagine you’re eating a rich, fudgy brownie, topped with a creamy mint ice cream with hints of matcha, slathered with whipped cream containing just the right amount of maple syrup. The combination of flavor and texture is a dream for me. If you love creamy desserts paired with chocolate that will leave you satisfied in just one bite, you’ll love this.
For this recipe, I used matcha from Jade Leaf Matcha. They have a matcha specifically for culinary purposes and matcha for drinking. It’s the first time I used good quality stuff and really noticed the difference.
- 1 can Full Fat Coconut Milk refrigerated overnight
- 2-3 Tbsp Maple Syrup
- 1 ½ tsp Pure Vanilla Extract
Bake the brownies in an 8x8 pan or in individual ramekins for single serving Baked Alaskas.
Once the brownies are baked and cooled, place a bowl (about 2 cup capacity) on top and cut around so you’re left with a circular shape.
Prepare your ice cream and place in ice cream maker. Oil the inside of the same bowl used earlier and line with plastic wrap. Pack your ice cream in the bowl once it finishes churning, then place the bowl on top of your cut brownie and place in the freezer for at least 2-4 hours.
Once your ice cream is firm, remove the bowl and plastic wrap so the ice cream is left sitting on top of the brownie in a dome shape.
Coconut Whip: Take the can of coconut milk out of the fridge and turn upside down. Open and pour the water into a dish (save for smoothies or another recipe), then scoop the cream that remains into a mixing bowl. Whip using a hand mixer, then add the maple syrup and vanilla and whip until incorporated. You should be left with a creamy topping. Place in a piping bag with a star tip and pipe all over the ice cream. Sprinkle with toasted coconut if desired for that baked taste. Cut into it and enjoy.
Store leftover in the freezer.
**After the leftovers have been in the freezer for a while, remove from the freezer 10-15 minutes before you plan on eating it, otherwise it will be hard to cut into because of how hard the coconut whip freezes.
**If you decide to cover with meringue, bake in a 500℉ for a minute or two, until it starts to brown, then serve immediately.
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