Baked alaska snow balls

  • Time cooking time: 10-12 minutes
  • Yield Serves: 6


    1 recipe Fudge-sauce
    1 recipe chocolate sauce
    1 recipe Meringue

    1 pint coffee or maple walnut ice cream


    scoop 6 1/3-cup balls of ice cream onto a plate lined with film wrap and freeze.

    For the wafer crumb crust:

    1 1/4 cups finely ground chocolate wafers
    1 teaspoon confectioners' sugar
    5 teaspoons unsalted butter, melted

    Preheat oven to 350 degrees.
    Process the wafers and sugar to a powder. Transfer to a bowl. Stir in the melted butter.
    Spoon 3 tablespoons of the crumb into the center of 6 3-inch fluted round tartlet pans. Press the crumbs firmly and evenly on the bottom and up the sides of the pans. The crusts should be about 1/4 inch thick.
    Place the crusts on a baking sheet and bake for 10 minutes. Transfer to a rack and cool. (can be made a day ahead.)

    To assemble:
    Preheat oven to 500 degrees. Slip the tartlet shells out of their pans and place on a baking sheet lined with parchment paper. Place an ice cream ball in the center of each tartlet. Freeze.

    To serve, spoon 2 to 3 tablespoons fudge sauce onto each of 6 warm dessert plates. Drizzle with chocolate sauce.
    Prepare the meringue. Spoon meringue in a pastry bag fitted with a large #5 star tube, pipe and completely cover the ice cream with meringue.
    Bake for one minute to brown meringue. Watch carefully.
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