Fine Desserts, Ice Cream & Frozen Desserts

Banoffee Baked Alaska From Scratch

5 from 1 vote
Savor our decadent Banoffee Baked Alaska: caramel-banana ice cream atop a buttery moist blondie, encased in toasted crunchy golden meringue.
A slice of Banoffee Baked Alaska is served on a dessert plate. It has a blondie base topped with a mixture of caramel ice cream, banana ice cream, and salted caramel sauce, topped with meringue and toasted until golden brown.

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: Our spectacular Banoffee Baked Alaska from Scratch is a mouthwatering showstopper that will be the star of your summer parties! A buttery blondie base is topped with a dreamy swirl of banoffee ice cream–a mix of our no-churn banana and caramel flavors and My Signature Salted Caramel Sauce. Cover that deliciousness with a swath of meringue, brown it to perfection, and you have an unforgettable five-star frozen delicacy.

  • Layers of delight: This Banoffee Baked Alaska is such a treat because every component is distinctly indulgent. Warm, toasty meringue gives way to delightfully cold, velvety ice cream and caramel sauce set off by the tender texture of a blondie.
  • Uniquely inviting ice cream flavor: Instead of the expected vanilla ice cream or chocolate ice cream typically used in Baked Alaska, we use banoffee, a mix of banana and toffee, which combines the mellow sweetness of banana with burnt-sugar richness.

Banoffee is a beloved flavor in Ireland and the UK, but is less well-known in other countries. I’m here to fix that! You can also enjoy this unique blend of caramelized fruitiness in our heavenly Banoffee Pie. For similar yumminess, try our Meringue Roulade with Butterscotch, Bananas Foster, and Incredible Banana Caramel Malt.

Table of Contents

The meringue of Banoffee Baked Alaska is toasted until golden brown all over.

What is Banoffee Baked Alaska from Scratch?

  • Banoffee Baked Alaska from Scratch is a frozen dessert with a blondie base topped with a mixture of caramel ice cream, banana ice cream, and salted caramel sauce. The mixture is put in a vessel–we use a pudding basin or a mixing bowl here–and frozen solid. It’s topped with meringue and toasted with a kitchen torch.
  • The original “banoffee” was made with bananas and a dulce-de-leche-like toffee, but the term applies to bananas with any rich, sweet butter and cooked-sugar mixture.
  • Baked Alaska was created in 1867 by chef Charles Ranhofer in Delmonico’s restaurant in New York City. The original dessert was called Alaska, Florida, commemorating the purchase of Alaska from Russia. The Delmonico’s version featured walnut spice cake, banana ice cream, and was covered in toasted meringue.

Tools You Need

Key Ingredients and Why

1 recipe My Signature Salted Caramel Sauce

Butter

  • Butter, which is 80-85% fat, gives the blondie base a tender and moist crumb.
  • Butter gives the blondie indulgent, rich flavor.
  • The milk solids brown during baking, adding another caramel note to this Banoffee Baked Alaska.

Dark brown sugar

  • Brown sugar sweetens the blondie base and gives it a caramel note.
  • Additionally, brown sugar adds extra moisture and an irresistible fudgy texture.
  • Learn how to quickly make your own Homemade Brown Sugar!

Eggs

  • In the blondie:
    • The eggs emulsify the ingredients, so they blend together evenly.
  • In the ice cream:
    • Egg yolks bind the fat and water content together to form a smooth and uniform texture.
    • The fat in egg yolks gives the ice cream a creamy mouthfeel and depth of flavor.
    • Additionally, yolks coagulate in heat to thicken and set the custard.
  • In the meringue:
    • Egg whites contain proteins that denature and re-group when whipped, creating a network to trap and retain air to form meringue’s airy structure.
    • Use room-temperature eggs because they will whip up better.

Vanilla extract

  • In the blondie: Vanilla adds a floral note that compliments the bittersweet chocolate perfectly.
  • In the ice cream: Vanilla not only adds a lovely flavor, but it also helps lower the freezing point of the mixture so it doesn’t freeze as icy hard.

All-purpose flour

  • All-purpose flour has a protein content of around 11%, so that the blondie will be tender, not tough.

Baking soda

Baking soda is a chemical leavener that will make the blondie rise.

Granulated sugar

  • In the ice cream:
    • Granulated sugar is the primary sweetener in the ice cream.
    • Cooked sugar is the base of caramel in the caramel ice cream flavor.
  • In the meringue:
    • Granulated sugar adds sweetness, enhancing its overall flavor.
    • Sugar is also a stabilizer in the meringue: it interacts with proteins in the egg whites to hold air bubbles in place, keeping its fluffy structure intact.
    • Additionally, sugar contributes to browning on the surface of the meringue when exposed to heat, giving it that iconic toasted look.

Whole milk

  • Milk gives the banana and caramel ice creams smooth creaminess.
  • The proteins in milk are essential to creating the ice cream’s structure.
  • For all recipes, I always use full-fat milk for the best flavor and texture.

Heavy whipped cream

  • Heavy whipping cream incorporates air and retains air, giving the ice cream a lighter texture.
  • The fat from heavy whipping cream also adds flavor and creaminess and helps lower the freezing point to make ice cream still scoopable. Look for cream with a minimum of 36% fat content for it to whip very well. 

Bananas

  • Mashed bananas are cooked in the custard mixture, and then strained out. This results in silky smooth ice cream with deep banana taste.
  • For the best results, use large ripe bananas.

Cream of tartar

  • Cream of tartar loosens the proteins in the egg whites, which allows them to whip up faster with more volume.
  • Cream of tartar stabilizes whipped egg whites, preventing them from collapsing or weeping.
  • If you don’t have cream of tartar, you can use a teaspoon of lemon juice instead.

How to Make Banoffee Baked Alaska

Make the blondie

  • Preheat the oven to 350°F (180°C) and butter and line a 9-inch (23cm) round cake pan with parchment paper.
  • Whisk the butter and sugar together, and then whisk in the eggs and vanilla.
  • Combine the flour, baking soda, and salt, and then stir into the butter mixture until combined.
  • Spread the batter into the prepared pan. Bake for 30 minutes until just set.
  • Let cool in pan.

Make the caramel ice cream

  • Make the caramel
    • In a medium bowl, whisk the egg yolks and salt together and set aside.
    • Spread the sugar evenly over the bottom of a heavy saucepan and place over medium-low heat.
    • After 2 or 3 minutes, the sugar will begin to melt. With a wooden spoon, gently move the sugar in the saucepan to allow it to melt evenly without burning.
    • Once all of the sugar has melted and turned a deep amber color, add the milk, and be careful as it will bubble up. When the bubbles have calmed down, whisk until the sugar is dissolved in the milk.
  • Make the custard
    • Gradually add the caramel to the reserved egg yolk mixture while whisking constantly.
    • Return the mixture to the saucepan and cook over medium-low heat, stirring constantly for about three minutes until a thick custard is formed. Turn off the heat and whisk in the vanilla.
    • Strain through a sieve and chill thoroughly in the fridge or over a bowl full of ice.
  • Finish the ice cream
    • When the custard is cold, whip the cream in a stand mixer or with an electric hand mixer until thick, about three minutes.
    • Gently stir the whipped cream into the custard. Place the fridge until needed.

Make the banana ice cream

  • Make the custard
    • In a medium saucepan over medium heat, cook the milk and the banana for four minutes.
    • Meanwhile, in a mixing bowl, whisk the egg yolks, sugar, and salt until smooth.
    • When the milk is simmering, gradually add it to the egg yolk mixture while whisking constantly.
    • Return the mixture to the saucepan and cook over medium-low heat, stirring constantly for two to three minutes until a thick custard is formed. Turn off the heat and whisk in the vanilla.
    • Immediately strain the mixture through a sieve passing through as much banana as you can.
    • Chill thoroughly in the fridge or over a bowl full of ice.
  • Finish the ice cream
    • When the custard is cold, whip the cream in a stand mixer or with an electric hand mixer until thick, about three minutes.
    • Gently stir the whipped cream into the custard. Place the fridge until needed.

Assemble the Banoffee Baked Alaska

  • Remove the blondie from the pan and check that it fits just inside a 2-quart (or 1.8 liter) capacity bowl. Trim to fit if necessary.
  • Butter the bowl and line it with four sheets of plastic wrap, leaving enough to hang 5 inches (12 ½ cm) over the bowl’s rim.
  • Alternate adding scoops of caramel ice cream, banana ice cream, and caramel sauce into the prepared bowl.
  • Using an offset spatula, give the ice cream a swirl. Top with blondie.
  • Cover with overhanging plastic wrap. Freeze for at least six hours, preferably overnight.

Make the meringue and serve

Banoffee Baked Alaska From Scratch

5 from 1 vote
Savor our decadent Banoffee Baked Alaska: caramel-banana ice cream atop a buttery moist blondie, encased in toasted crunchy golden meringue.
Author: Gemma Stafford
Servings: 16 slices
Prep Time 1 hour
Cook Time 30 minutes
Freeze Time 6 hours
Total Time 7 hours 30 minutes
Savor our decadent Banoffee Baked Alaska: caramel-banana ice cream atop a buttery moist blondie, encased in toasted crunchy golden meringue.
Author: Gemma Stafford
Servings: 16 slices

Ingredients

For the Blondie

  • 1 cup (8 oz/225 g) butter, melted
  • 2 cups (12 oz/340 g) dark brown sugar
  • 2 eggs, at room temperature
  • 1 tablespoon (15 ml) vanilla extract
  • 2 cups (10 oz/284 g) all-purpose flour
  • 1 teaspoon ( 6 g) salt
  • ¼ teaspoon (1.25 g) baking soda

For the Caramel Ice Cream

  • 4 large egg yolks, at room temperature
  • ¾ teaspoon (4.5 g) salt
  • ¾ cup (6 oz/170 g) granulated sugar
  • 1 cup (8 fl oz/240 ml) whole milk
  • 1 teaspoon (5 ml) vanilla extract
  • 1 ½ cups (12 fl oz/360 ml) heavy whipping cream

For the Banana Ice Cream

  • 1 cup (8 fl oz/240 ml) whole milk
  • 3 medium ripe bananas, mashed (12 oz/340 g)
  • 4 large egg yolks, at room temperature
  • ¾ cup (6 oz/170 g) granulated sugar
  • ¾ teaspoon salt
  • 1 teaspoon (5 ml) vanilla extract
  • 1 ½ cups (12 fl oz/360 ml) heavy whipping cream
  • cup (4 oz/115 g) My Signature Salted Caramel Sauce

For the Meringue

  • 4 large (5½oz/160g) egg whites
  • cup (5oz/142g) granulated sugar
  • ¼ teaspoon cream of tartar

Instructions

Make the Blondie

  • Preheat the oven to 350°F (180°C) and butter and line a 9-inch (23cm) round cake pan. Set aside.
  • In a medium bowl, whisk the butter and sugar together until combined, then add the eggs and vanilla extract.
  • In a separate small bowl, mix the flour, salt and baking soda together, then stir this into the butter mixture until combined.
  • Spread the batter into your prepared pan and bake for about 30 minutes, until just set. Let cool completely in the pan. This can be made the day before.

Make the Caramel Ice Cream

  • In a medium bowl, whisk the egg yolks and salt together. Set aside.
  • Spread the sugar evenly over the bottom of a heavy, medium-sized saucepan and place over medium-low heat.
  • After 2 or 3 minutes, the sugar will begin to melt. With a wooden spoon, gently move the sugar in the saucepan to allow it to melt evenly without burning.
  • Once all of the sugar has melted and turned a deep amber color add the milk and stand back as it bubbles. When the bubbles have calmed down, whisk until the sugar is dissolved in the milk.
  • Add the caramel mixture to the egg yolks, one ladleful at a time while whisking constantly. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly for about 3 minutes, until the mixture thickens to a custard-like consistency.
  • Turn off the heat and whisk in the vanilla.
  • Immediately strain the mixture through a sieve to give you a smooth custard. Set aside to cool down fully before moving on to the next step (you can put the custard in the fridge or you can place the bowl over a bowl of ice water to cool quickly). This custard base can be made up to 24 hours in advance if needed.
  • Once the custard is cold, whip the heavy cream in the bowl of a stand mixer fitted with a whisk attachment (or with a handheld electric mixer) on medium-high speed until thickened, about 3 minutes. Gently stir the whipped cream into the chilled custard until evenly mixed. Place in the fridge until needed.

Make the Banana Ice Cream

  • In a medium saucepan over medium-heat, cook the milk and banana gently for about 4 minutes.
  • Meanwhile, in another medium bowl, whisk the egg yolks, sugar and salt until smooth.
  • Once the milk is simmering, pour it, one ladleful at a time, into the egg mixture while whisking constantly.
  • Return the mixture to the pot and lower the heat to low. Cook, stirring constantly for 2 to 3 minutes, until a thick custard is formed.
  • Remove from the heat and stir in the vanilla.
  • Immediately strain the mixture through a sieve passing through as much banana as you can. Set aside to cool down fully before moving on to the next step (you can put the custard in the fridge or you can place the bowl over a bowl of ice water to cool quickly). This custard base can be made up to 24 hours in advance if needed.
  • Once the custard is cold, whip the heavy cream in the bowl of a stand mixer fitted with a whisk attachment (or with a handheld electric mixer) on medium-high speed until thickened, about 3 minutes. Gently stir the whipped cream into the chilled custard until evenly mixed. Place in the fridge until needed.

Assemble the Baked Alaska

  • Remove the blondie from the pan and using a 2-quart (or 1.8 liter) capacity bowl, check that it fits just inside the rim of the bowl. Trim away any excess blondie if need be and set aside.
  • Butter and line the bowl with 4 layers of plastic wrap, allowing some excess to hang about 5 inches (12 ½ cm) off the edges all around. Set aside.
  • Alternate adding scoops of caramel ice cream, banana ice cream and the caramel sauce into the prepared bowl. Fill it until you have about a ½ inch (2cm) of space at the top (you may not use all of the ice cream).
  • Using a large offset spatula, give the ice creams one quick swirl to create a ripple effect. Top with the blondie, cover well with the overhanging plastic wrap and freeze for at least six hours, but preferably overnight. (Any extra ice cream base can be frozen in a separate container.)

When Ready to Serve, Prepare the Meringue:

  • Place the egg whites, sugar, and cream of tartar in the top of a double boiler over simmering water and whisk constantly for 2 minutes until the sugar has dissolved.
  • Remove from the heat and beat the egg white mixture in a stand mixer fitted with a whisk attachment or with a handheld electric mixer on high speed until thick and glossy, and it holds stiff, glossy peaks when the beaters are lifted, 4 to 5 minutes.
  • Remove the ice cream from the freezer, unmold and place (blondie side down) on a serving plate. (If the ice cream is difficult to remove, run the bowl under warm tap water for a minute.)
  • Cover the ice cream and blondie with the meringue. Using a kitchen torch, toast the meringue until golden brown all over. This is best enjoyed immediately, but any leftovers can be put back in the freezer and served within two days.

Recipe Notes

  • This recipe requires a kitchen torch. Unlike a meringue-topped pie, where you can get away with running it under a boiler, the shape of the Baked Alaska will cause the top to burn before the sides get toasted.
  • If you want to make this recipe but don’t have a torch, you can simply serve it without toasting the meringue (a light dusting of cocoa powder or cinnamon would give a pretty effect.)
  • This whole recipe, except for the meringue topping, can be made up to two days in advance. I wouldn't suggest longer than that, as the ice cream could get a bit icy.
  • Though Baked Alaska leftovers can be held for up to two days in the freezer, the meringue topping is best when it is made just before serving.
  • For a fun variation, make our Best Ever Brownie as the base instead of the blondie.
  • Finish the Banoffee Baked Alaska
    • Take ice cream out of the freezer and unmold, blondie side down, onto a serving plate.
    • Cover the ice cream and blondie with meringue.
    • Using a kitchen torch, toast all over until golden brown. Serve immediately.
  • Gemma’s Pro Chef Tips

    • This recipe requires a kitchen torch. Unlike a meringue-topped pie, where you can get away with running it under a boiler, the shape of the Baked Alaska will cause the top to burn before the sides get toasted.
    • If you want to make this recipe but don’t have a torch, you can simply serve it without toasting the meringue (a light dusting of cocoa powder or cinnamon would give a pretty effect.)
    • This whole recipe, except for the meringue topping, can be made up to two days in advance. I wouldn’t suggest longer than that, as the ice cream could get a bit icy.
    • Though Baked Alaska leftovers can be held for up to two days in the freezer, the meringue topping is best when it is made just before serving.
    • For a fun variation, make our Best Ever Brownie as the base instead of the blondie.

    Banoffee Baked Alaska Make-Ahead & Storage Instructions

    Yes, you can make Banoffee Baked Alaska in advance.

    • Make elements of the Baked Alaska ahead to reduce preparation time on serving day.
      • The Salted Caramel Sauce can be made in advance and stored in the fridge for up to two months.
      • The blondie can be baked, wrapped in cling film, and stored at room temperature for one day.
      • The ice cream needs to be frozen within a few hours of making it as the mix will start to deflate. 
      • The entire Baked Alaska (without the meringue) can be assembled in the bowl and frozen for up to five days.
    • Store leftover Banoffee Baked Alaska in the freezer for up to 3 days.

    FAQs

    What if I don’t have the right size bowl?

    • Check all of your mixing bowls to see if one might work. If you don’t have any suitable bowls, you can make a rectangular version.
    • Bake the blondie in a 9×13″ pan (it will bake more quickly, so watch carefully).
    • When the blondie has baked and cooled, remove from the pan and line with four sheets of plastic wrap, leaving plenty of overhang.
    • Place the blondie back in the pan, cover with alternating scoops of caramel ice cream, banana ice cream, and caramel sauce.
    • Top with meringue and toast with a kitchen torch.

    How do I make sure my custard ice cream base doesn’t curdle?

    • Use room-temperature eggs.
    • Be sure to temper. Tempering is a method of slowly introducing hot liquid to eggs in order to prevent curdling (as described in this recipe). If you pour hot liquid all at once into eggs, they will likely curdle. Here’s how to temper:
    • Begin by whisking the egg mixture with one hand.
    • Then, with the other hand, slowly ladle or drizzle the hot liquid into the eggs. By doing this, there are no hot spots, and the eggs will warm up gently and evenly.
    • If your ice cream did curdle, use an immersion blender to bring it back together. It should take just a few pulses.

    My ice cream froze rock-hard! What did I do wrong?

    • Ice cream made without an ice cream machine can freeze harder than churned, because ice cream made in a machine incorporates more air, which makes the ice cream softer.
    • Be sure to keep it in the refrigerator and not the freezer before scooping it into the bowl. And let it sit for 15 to 20 minutes at room temperature before slicing and serving.

      More Frozen Dessert Recipes

      Banoffee Baked Alaska From Scratch

      5 from 1 vote
      Savor our decadent Banoffee Baked Alaska: caramel-banana ice cream atop a buttery moist blondie, encased in toasted crunchy golden meringue.
      Author: Gemma Stafford
      Servings: 16 slices
      Prep Time 1 hour
      Cook Time 30 minutes
      Freeze Time 6 hours
      Total Time 7 hours 30 minutes
      Savor our decadent Banoffee Baked Alaska: caramel-banana ice cream atop a buttery moist blondie, encased in toasted crunchy golden meringue.
      Author: Gemma Stafford
      Servings: 16 slices

      Ingredients

      For the Blondie

      • 1 cup (8 oz/225 g) butter, melted
      • 2 cups (12 oz/340 g) dark brown sugar
      • 2 eggs, at room temperature
      • 1 tablespoon (15 ml) vanilla extract
      • 2 cups (10 oz/284 g) all-purpose flour
      • 1 teaspoon ( 6 g) salt
      • ¼ teaspoon (1.25 g) baking soda

      For the Caramel Ice Cream

      • 4 large egg yolks, at room temperature
      • ¾ teaspoon (4.5 g) salt
      • ¾ cup (6 oz/170 g) granulated sugar
      • 1 cup (8 fl oz/240 ml) whole milk
      • 1 teaspoon (5 ml) vanilla extract
      • 1 ½ cups (12 fl oz/360 ml) heavy whipping cream

      For the Banana Ice Cream

      • 1 cup (8 fl oz/240 ml) whole milk
      • 3 medium ripe bananas, mashed (12 oz/340 g)
      • 4 large egg yolks, at room temperature
      • ¾ cup (6 oz/170 g) granulated sugar
      • ¾ teaspoon salt
      • 1 teaspoon (5 ml) vanilla extract
      • 1 ½ cups (12 fl oz/360 ml) heavy whipping cream
      • cup (4 oz/115 g) My Signature Salted Caramel Sauce

      For the Meringue

      • 4 large (5½oz/160g) egg whites
      • cup (5oz/142g) granulated sugar
      • ¼ teaspoon cream of tartar

      Instructions

      Make the Blondie

      • Preheat the oven to 350°F (180°C) and butter and line a 9-inch (23cm) round cake pan. Set aside.
      • In a medium bowl, whisk the butter and sugar together until combined, then add the eggs and vanilla extract.
      • In a separate small bowl, mix the flour, salt and baking soda together, then stir this into the butter mixture until combined.
      • Spread the batter into your prepared pan and bake for about 30 minutes, until just set. Let cool completely in the pan. This can be made the day before.

      Make the Caramel Ice Cream

      • In a medium bowl, whisk the egg yolks and salt together. Set aside.
      • Spread the sugar evenly over the bottom of a heavy, medium-sized saucepan and place over medium-low heat.
      • After 2 or 3 minutes, the sugar will begin to melt. With a wooden spoon, gently move the sugar in the saucepan to allow it to melt evenly without burning.
      • Once all of the sugar has melted and turned a deep amber color add the milk and stand back as it bubbles. When the bubbles have calmed down, whisk until the sugar is dissolved in the milk.
      • Add the caramel mixture to the egg yolks, one ladleful at a time while whisking constantly. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly for about 3 minutes, until the mixture thickens to a custard-like consistency.
      • Turn off the heat and whisk in the vanilla.
      • Immediately strain the mixture through a sieve to give you a smooth custard. Set aside to cool down fully before moving on to the next step (you can put the custard in the fridge or you can place the bowl over a bowl of ice water to cool quickly). This custard base can be made up to 24 hours in advance if needed.
      • Once the custard is cold, whip the heavy cream in the bowl of a stand mixer fitted with a whisk attachment (or with a handheld electric mixer) on medium-high speed until thickened, about 3 minutes. Gently stir the whipped cream into the chilled custard until evenly mixed. Place in the fridge until needed.

      Make the Banana Ice Cream

      • In a medium saucepan over medium-heat, cook the milk and banana gently for about 4 minutes.
      • Meanwhile, in another medium bowl, whisk the egg yolks, sugar and salt until smooth.
      • Once the milk is simmering, pour it, one ladleful at a time, into the egg mixture while whisking constantly.
      • Return the mixture to the pot and lower the heat to low. Cook, stirring constantly for 2 to 3 minutes, until a thick custard is formed.
      • Remove from the heat and stir in the vanilla.
      • Immediately strain the mixture through a sieve passing through as much banana as you can. Set aside to cool down fully before moving on to the next step (you can put the custard in the fridge or you can place the bowl over a bowl of ice water to cool quickly). This custard base can be made up to 24 hours in advance if needed.
      • Once the custard is cold, whip the heavy cream in the bowl of a stand mixer fitted with a whisk attachment (or with a handheld electric mixer) on medium-high speed until thickened, about 3 minutes. Gently stir the whipped cream into the chilled custard until evenly mixed. Place in the fridge until needed.

      Assemble the Baked Alaska

      • Remove the blondie from the pan and using a 2-quart (or 1.8 liter) capacity bowl, check that it fits just inside the rim of the bowl. Trim away any excess blondie if need be and set aside.
      • Butter and line the bowl with 4 layers of plastic wrap, allowing some excess to hang about 5 inches (12 ½ cm) off the edges all around. Set aside.
      • Alternate adding scoops of caramel ice cream, banana ice cream and the caramel sauce into the prepared bowl. Fill it until you have about a ½ inch (2cm) of space at the top (you may not use all of the ice cream).
      • Using a large offset spatula, give the ice creams one quick swirl to create a ripple effect. Top with the blondie, cover well with the overhanging plastic wrap and freeze for at least six hours, but preferably overnight. (Any extra ice cream base can be frozen in a separate container.)

      When Ready to Serve, Prepare the Meringue:

      • Place the egg whites, sugar, and cream of tartar in the top of a double boiler over simmering water and whisk constantly for 2 minutes until the sugar has dissolved.
      • Remove from the heat and beat the egg white mixture in a stand mixer fitted with a whisk attachment or with a handheld electric mixer on high speed until thick and glossy, and it holds stiff, glossy peaks when the beaters are lifted, 4 to 5 minutes.
      • Remove the ice cream from the freezer, unmold and place (blondie side down) on a serving plate. (If the ice cream is difficult to remove, run the bowl under warm tap water for a minute.)
      • Cover the ice cream and blondie with the meringue. Using a kitchen torch, toast the meringue until golden brown all over. This is best enjoyed immediately, but any leftovers can be put back in the freezer and served within two days.

      Recipe Notes

      • This recipe requires a kitchen torch. Unlike a meringue-topped pie, where you can get away with running it under a boiler, the shape of the Baked Alaska will cause the top to burn before the sides get toasted.
      • If you want to make this recipe but don’t have a torch, you can simply serve it without toasting the meringue (a light dusting of cocoa powder or cinnamon would give a pretty effect.)
      • This whole recipe, except for the meringue topping, can be made up to two days in advance. I wouldn't suggest longer than that, as the ice cream could get a bit icy.
      • Though Baked Alaska leftovers can be held for up to two days in the freezer, the meringue topping is best when it is made just before serving.
      • For a fun variation, make our Best Ever Brownie as the base instead of the blondie.
    • Finish the Banoffee Baked Alaska
      • Take ice cream out of the freezer and unmold, blondie side down, onto a serving plate.
      • Cover the ice cream and blondie with meringue.
      • Using a kitchen torch, toast all over until golden brown. Serve immediately.
    • Gemma’s Pro Chef Tips

      • This recipe requires a kitchen torch. Unlike a meringue-topped pie, where you can get away with running it under a boiler, the shape of the Baked Alaska will cause the top to burn before the sides get toasted.
      • If you want to make this recipe but don’t have a torch, you can simply serve it without toasting the meringue (a light dusting of cocoa powder or cinnamon would give a pretty effect.)
      • This whole recipe, except for the meringue topping, can be made up to two days in advance. I wouldn’t suggest longer than that, as the ice cream could get a bit icy.
      • Though Baked Alaska leftovers can be held for up to two days in the freezer, the meringue topping is best when it is made just before serving.
      • For a fun variation, make our Best Ever Brownie as the base instead of the blondie.

      Banoffee Baked Alaska Make-Ahead & Storage Instructions

      Yes, you can make Banoffee Baked Alaska in advance.

      • Make elements of the Baked Alaska ahead to reduce preparation time on serving day.
        • The Salted Caramel Sauce can be made in advance and stored in the fridge for up to two months.
        • The blondie can be baked, wrapped in cling film, and stored at room temperature for one day.
        • The ice cream needs to be frozen within a few hours of making it as the mix will start to deflate. 
        • The entire Baked Alaska (without the meringue) can be assembled in the bowl and frozen for up to five days.
      • Store leftover Banoffee Baked Alaska in the freezer for up to 3 days.

      FAQs

      What if I don’t have the right size bowl?

      • Check all of your mixing bowls to see if one might work. If you don’t have any suitable bowls, you can make a rectangular version.
      • Bake the blondie in a 9×13″ pan (it will bake more quickly, so watch carefully).
      • When the blondie has baked and cooled, remove from the pan and line with four sheets of plastic wrap, leaving plenty of overhang.
      • Place the blondie back in the pan, cover with alternating scoops of caramel ice cream, banana ice cream, and caramel sauce.
      • Top with meringue and toast with a kitchen torch.

      How do I make sure my custard ice cream base doesn’t curdle?

      • Use room-temperature eggs.
      • Be sure to temper. Tempering is a method of slowly introducing hot liquid to eggs in order to prevent curdling (as described in this recipe). If you pour hot liquid all at once into eggs, they will likely curdle. Here’s how to temper:
      • Begin by whisking the egg mixture with one hand.
      • Then, with the other hand, slowly ladle or drizzle the hot liquid into the eggs. By doing this, there are no hot spots, and the eggs will warm up gently and evenly.
      • If your ice cream did curdle, use an immersion blender to bring it back together. It should take just a few pulses.

      My ice cream froze rock-hard! What did I do wrong?

      • Ice cream made without an ice cream machine can freeze harder than churned, because ice cream made in a machine incorporates more air, which makes the ice cream softer.
      • Be sure to keep it in the refrigerator and not the freezer before scooping it into the bowl. And let it sit for 15 to 20 minutes at room temperature before slicing and serving.

        More Frozen Dessert Recipes

        Banoffee Baked Alaska From Scratch

        5 from 1 vote
        Savor our decadent Banoffee Baked Alaska: caramel-banana ice cream atop a buttery moist blondie, encased in toasted crunchy golden meringue.
        Author: Gemma Stafford
        Servings: 16 slices
        Prep Time 1 hour
        Cook Time 30 minutes
        Freeze Time 6 hours
        Total Time 7 hours 30 minutes
        Savor our decadent Banoffee Baked Alaska: caramel-banana ice cream atop a buttery moist blondie, encased in toasted crunchy golden meringue.
        Author: Gemma Stafford
        Servings: 16 slices

        Ingredients

        For the Blondie

        • 1 cup (8 oz/225 g) butter, melted
        • 2 cups (12 oz/340 g) dark brown sugar
        • 2 eggs, at room temperature
        • 1 tablespoon (15 ml) vanilla extract
        • 2 cups (10 oz/284 g) all-purpose flour
        • 1 teaspoon ( 6 g) salt
        • ¼ teaspoon (1.25 g) baking soda

        For the Caramel Ice Cream

        • 4 large egg yolks, at room temperature
        • ¾ teaspoon (4.5 g) salt
        • ¾ cup (6 oz/170 g) granulated sugar
        • 1 cup (8 fl oz/240 ml) whole milk
        • 1 teaspoon (5 ml) vanilla extract
        • 1 ½ cups (12 fl oz/360 ml) heavy whipping cream

        For the Banana Ice Cream

        • 1 cup (8 fl oz/240 ml) whole milk
        • 3 medium ripe bananas, mashed (12 oz/340 g)
        • 4 large egg yolks, at room temperature
        • ¾ cup (6 oz/170 g) granulated sugar
        • ¾ teaspoon salt
        • 1 teaspoon (5 ml) vanilla extract
        • 1 ½ cups (12 fl oz/360 ml) heavy whipping cream
        • cup (4 oz/115 g) My Signature Salted Caramel Sauce

        For the Meringue

        • 4 large (5½oz/160g) egg whites
        • cup (5oz/142g) granulated sugar
        • ¼ teaspoon cream of tartar

        Instructions

        Make the Blondie

        • Preheat the oven to 350°F (180°C) and butter and line a 9-inch (23cm) round cake pan. Set aside.
        • In a medium bowl, whisk the butter and sugar together until combined, then add the eggs and vanilla extract.
        • In a separate small bowl, mix the flour, salt and baking soda together, then stir this into the butter mixture until combined.
        • Spread the batter into your prepared pan and bake for about 30 minutes, until just set. Let cool completely in the pan. This can be made the day before.

        Make the Caramel Ice Cream

        • In a medium bowl, whisk the egg yolks and salt together. Set aside.
        • Spread the sugar evenly over the bottom of a heavy, medium-sized saucepan and place over medium-low heat.
        • After 2 or 3 minutes, the sugar will begin to melt. With a wooden spoon, gently move the sugar in the saucepan to allow it to melt evenly without burning.
        • Once all of the sugar has melted and turned a deep amber color add the milk and stand back as it bubbles. When the bubbles have calmed down, whisk until the sugar is dissolved in the milk.
        • Add the caramel mixture to the egg yolks, one ladleful at a time while whisking constantly. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly for about 3 minutes, until the mixture thickens to a custard-like consistency.
        • Turn off the heat and whisk in the vanilla.
        • Immediately strain the mixture through a sieve to give you a smooth custard. Set aside to cool down fully before moving on to the next step (you can put the custard in the fridge or you can place the bowl over a bowl of ice water to cool quickly). This custard base can be made up to 24 hours in advance if needed.
        • Once the custard is cold, whip the heavy cream in the bowl of a stand mixer fitted with a whisk attachment (or with a handheld electric mixer) on medium-high speed until thickened, about 3 minutes. Gently stir the whipped cream into the chilled custard until evenly mixed. Place in the fridge until needed.

        Make the Banana Ice Cream

        • In a medium saucepan over medium-heat, cook the milk and banana gently for about 4 minutes.
        • Meanwhile, in another medium bowl, whisk the egg yolks, sugar and salt until smooth.
        • Once the milk is simmering, pour it, one ladleful at a time, into the egg mixture while whisking constantly.
        • Return the mixture to the pot and lower the heat to low. Cook, stirring constantly for 2 to 3 minutes, until a thick custard is formed.
        • Remove from the heat and stir in the vanilla.
        • Immediately strain the mixture through a sieve passing through as much banana as you can. Set aside to cool down fully before moving on to the next step (you can put the custard in the fridge or you can place the bowl over a bowl of ice water to cool quickly). This custard base can be made up to 24 hours in advance if needed.
        • Once the custard is cold, whip the heavy cream in the bowl of a stand mixer fitted with a whisk attachment (or with a handheld electric mixer) on medium-high speed until thickened, about 3 minutes. Gently stir the whipped cream into the chilled custard until evenly mixed. Place in the fridge until needed.

        Assemble the Baked Alaska

        • Remove the blondie from the pan and using a 2-quart (or 1.8 liter) capacity bowl, check that it fits just inside the rim of the bowl. Trim away any excess blondie if need be and set aside.
        • Butter and line the bowl with 4 layers of plastic wrap, allowing some excess to hang about 5 inches (12 ½ cm) off the edges all around. Set aside.
        • Alternate adding scoops of caramel ice cream, banana ice cream and the caramel sauce into the prepared bowl. Fill it until you have about a ½ inch (2cm) of space at the top (you may not use all of the ice cream).
        • Using a large offset spatula, give the ice creams one quick swirl to create a ripple effect. Top with the blondie, cover well with the overhanging plastic wrap and freeze for at least six hours, but preferably overnight. (Any extra ice cream base can be frozen in a separate container.)

        When Ready to Serve, Prepare the Meringue:

        • Place the egg whites, sugar, and cream of tartar in the top of a double boiler over simmering water and whisk constantly for 2 minutes until the sugar has dissolved.
        • Remove from the heat and beat the egg white mixture in a stand mixer fitted with a whisk attachment or with a handheld electric mixer on high speed until thick and glossy, and it holds stiff, glossy peaks when the beaters are lifted, 4 to 5 minutes.
        • Remove the ice cream from the freezer, unmold and place (blondie side down) on a serving plate. (If the ice cream is difficult to remove, run the bowl under warm tap water for a minute.)
        • Cover the ice cream and blondie with the meringue. Using a kitchen torch, toast the meringue until golden brown all over. This is best enjoyed immediately, but any leftovers can be put back in the freezer and served within two days.

        Recipe Notes

        • This recipe requires a kitchen torch. Unlike a meringue-topped pie, where you can get away with running it under a boiler, the shape of the Baked Alaska will cause the top to burn before the sides get toasted.
        • If you want to make this recipe but don’t have a torch, you can simply serve it without toasting the meringue (a light dusting of cocoa powder or cinnamon would give a pretty effect.)
        • This whole recipe, except for the meringue topping, can be made up to two days in advance. I wouldn't suggest longer than that, as the ice cream could get a bit icy.
        • Though Baked Alaska leftovers can be held for up to two days in the freezer, the meringue topping is best when it is made just before serving.
        • For a fun variation, make our Best Ever Brownie as the base instead of the blondie.

        • Prepare the meringue
          • Place the egg whites, sugar, and cream of tartar on the top of a double boiler over simmering water.
          • Whisk constantly for two minutes until sugar is dissolved.
          • Remove from heat and beat egg white mixture in a stand mixer or with an electric hand mixer until thick and glossy and holds stiff peaks when beaters are lifted, about 4 to 5 minutes.
        • Finish the Banoffee Baked Alaska
          • Take ice cream out of the freezer and unmold, blondie side down, onto a serving plate.
          • Cover the ice cream and blondie with meringue.
          • Using a kitchen torch, toast all over until golden brown. Serve immediately.

        Gemma’s Pro Chef Tips

        • This recipe requires a kitchen torch. Unlike a meringue-topped pie, where you can get away with running it under a boiler, the shape of the Baked Alaska will cause the top to burn before the sides get toasted.
        • If you want to make this recipe but don’t have a torch, you can simply serve it without toasting the meringue (a light dusting of cocoa powder or cinnamon would give a pretty effect.)
        • This whole recipe, except for the meringue topping, can be made up to two days in advance. I wouldn’t suggest longer than that, as the ice cream could get a bit icy.
        • Though Baked Alaska leftovers can be held for up to two days in the freezer, the meringue topping is best when it is made just before serving.
        • For a fun variation, make our Best Ever Brownie as the base instead of the blondie.

        Banoffee Baked Alaska Make-Ahead & Storage Instructions

        Yes, you can make Banoffee Baked Alaska in advance.

        • Make elements of the Baked Alaska ahead to reduce preparation time on serving day.
          • The Salted Caramel Sauce can be made in advance and stored in the fridge for up to two months.
          • The blondie can be baked, wrapped in cling film, and stored at room temperature for one day.
          • The ice cream needs to be frozen within a few hours of making it as the mix will start to deflate. 
          • The entire Baked Alaska (without the meringue) can be assembled in the bowl and frozen for up to five days.
        • Store leftover Banoffee Baked Alaska in the freezer for up to 3 days.

        FAQs

        What if I don’t have the right size bowl?

        • Check all of your mixing bowls to see if one might work. If you don’t have any suitable bowls, you can make a rectangular version.
        • Bake the blondie in a 9×13″ pan (it will bake more quickly, so watch carefully).
        • When the blondie has baked and cooled, remove from the pan and line with four sheets of plastic wrap, leaving plenty of overhang.
        • Place the blondie back in the pan, cover with alternating scoops of caramel ice cream, banana ice cream, and caramel sauce.
        • Top with meringue and toast with a kitchen torch.

        How do I make sure my custard ice cream base doesn’t curdle?

        • Use room-temperature eggs.
        • Be sure to temper. Tempering is a method of slowly introducing hot liquid to eggs in order to prevent curdling (as described in this recipe). If you pour hot liquid all at once into eggs, they will likely curdle. Here’s how to temper:
        • Begin by whisking the egg mixture with one hand.
        • Then, with the other hand, slowly ladle or drizzle the hot liquid into the eggs. By doing this, there are no hot spots, and the eggs will warm up gently and evenly.
        • If your ice cream did curdle, use an immersion blender to bring it back together. It should take just a few pulses.

        My ice cream froze rock-hard! What did I do wrong?

        • Ice cream made without an ice cream machine can freeze harder than churned, because ice cream made in a machine incorporates more air, which makes the ice cream softer.
        • Be sure to keep it in the refrigerator and not the freezer before scooping it into the bowl. And let it sit for 15 to 20 minutes at room temperature before slicing and serving.

          More Frozen Dessert Recipes

          Banoffee Baked Alaska From Scratch

          5 from 1 vote
          Savor our decadent Banoffee Baked Alaska: caramel-banana ice cream atop a buttery moist blondie, encased in toasted crunchy golden meringue.
          Author: Gemma Stafford
          Servings: 16 slices
          Prep Time 1 hour
          Cook Time 30 minutes
          Freeze Time 6 hours
          Total Time 7 hours 30 minutes
          Savor our decadent Banoffee Baked Alaska: caramel-banana ice cream atop a buttery moist blondie, encased in toasted crunchy golden meringue.
          Author: Gemma Stafford
          Servings: 16 slices

          Ingredients

          For the Blondie

          • 1 cup (8 oz/225 g) butter, melted
          • 2 cups (12 oz/340 g) dark brown sugar
          • 2 eggs, at room temperature
          • 1 tablespoon (15 ml) vanilla extract
          • 2 cups (10 oz/284 g) all-purpose flour
          • 1 teaspoon ( 6 g) salt
          • ¼ teaspoon (1.25 g) baking soda

          For the Caramel Ice Cream

          • 4 large egg yolks, at room temperature
          • ¾ teaspoon (4.5 g) salt
          • ¾ cup (6 oz/170 g) granulated sugar
          • 1 cup (8 fl oz/240 ml) whole milk
          • 1 teaspoon (5 ml) vanilla extract
          • 1 ½ cups (12 fl oz/360 ml) heavy whipping cream

          For the Banana Ice Cream

          • 1 cup (8 fl oz/240 ml) whole milk
          • 3 medium ripe bananas, mashed (12 oz/340 g)
          • 4 large egg yolks, at room temperature
          • ¾ cup (6 oz/170 g) granulated sugar
          • ¾ teaspoon salt
          • 1 teaspoon (5 ml) vanilla extract
          • 1 ½ cups (12 fl oz/360 ml) heavy whipping cream
          • cup (4 oz/115 g) My Signature Salted Caramel Sauce

          For the Meringue

          • 4 large (5½oz/160g) egg whites
          • cup (5oz/142g) granulated sugar
          • ¼ teaspoon cream of tartar

          Instructions

          Make the Blondie

          • Preheat the oven to 350°F (180°C) and butter and line a 9-inch (23cm) round cake pan. Set aside.
          • In a medium bowl, whisk the butter and sugar together until combined, then add the eggs and vanilla extract.
          • In a separate small bowl, mix the flour, salt and baking soda together, then stir this into the butter mixture until combined.
          • Spread the batter into your prepared pan and bake for about 30 minutes, until just set. Let cool completely in the pan. This can be made the day before.

          Make the Caramel Ice Cream

          • In a medium bowl, whisk the egg yolks and salt together. Set aside.
          • Spread the sugar evenly over the bottom of a heavy, medium-sized saucepan and place over medium-low heat.
          • After 2 or 3 minutes, the sugar will begin to melt. With a wooden spoon, gently move the sugar in the saucepan to allow it to melt evenly without burning.
          • Once all of the sugar has melted and turned a deep amber color add the milk and stand back as it bubbles. When the bubbles have calmed down, whisk until the sugar is dissolved in the milk.
          • Add the caramel mixture to the egg yolks, one ladleful at a time while whisking constantly. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly for about 3 minutes, until the mixture thickens to a custard-like consistency.
          • Turn off the heat and whisk in the vanilla.
          • Immediately strain the mixture through a sieve to give you a smooth custard. Set aside to cool down fully before moving on to the next step (you can put the custard in the fridge or you can place the bowl over a bowl of ice water to cool quickly). This custard base can be made up to 24 hours in advance if needed.
          • Once the custard is cold, whip the heavy cream in the bowl of a stand mixer fitted with a whisk attachment (or with a handheld electric mixer) on medium-high speed until thickened, about 3 minutes. Gently stir the whipped cream into the chilled custard until evenly mixed. Place in the fridge until needed.

          Make the Banana Ice Cream

          • In a medium saucepan over medium-heat, cook the milk and banana gently for about 4 minutes.
          • Meanwhile, in another medium bowl, whisk the egg yolks, sugar and salt until smooth.
          • Once the milk is simmering, pour it, one ladleful at a time, into the egg mixture while whisking constantly.
          • Return the mixture to the pot and lower the heat to low. Cook, stirring constantly for 2 to 3 minutes, until a thick custard is formed.
          • Remove from the heat and stir in the vanilla.
          • Immediately strain the mixture through a sieve passing through as much banana as you can. Set aside to cool down fully before moving on to the next step (you can put the custard in the fridge or you can place the bowl over a bowl of ice water to cool quickly). This custard base can be made up to 24 hours in advance if needed.
          • Once the custard is cold, whip the heavy cream in the bowl of a stand mixer fitted with a whisk attachment (or with a handheld electric mixer) on medium-high speed until thickened, about 3 minutes. Gently stir the whipped cream into the chilled custard until evenly mixed. Place in the fridge until needed.

          Assemble the Baked Alaska

          • Remove the blondie from the pan and using a 2-quart (or 1.8 liter) capacity bowl, check that it fits just inside the rim of the bowl. Trim away any excess blondie if need be and set aside.
          • Butter and line the bowl with 4 layers of plastic wrap, allowing some excess to hang about 5 inches (12 ½ cm) off the edges all around. Set aside.
          • Alternate adding scoops of caramel ice cream, banana ice cream and the caramel sauce into the prepared bowl. Fill it until you have about a ½ inch (2cm) of space at the top (you may not use all of the ice cream).
          • Using a large offset spatula, give the ice creams one quick swirl to create a ripple effect. Top with the blondie, cover well with the overhanging plastic wrap and freeze for at least six hours, but preferably overnight. (Any extra ice cream base can be frozen in a separate container.)

          When Ready to Serve, Prepare the Meringue:

          • Place the egg whites, sugar, and cream of tartar in the top of a double boiler over simmering water and whisk constantly for 2 minutes until the sugar has dissolved.
          • Remove from the heat and beat the egg white mixture in a stand mixer fitted with a whisk attachment or with a handheld electric mixer on high speed until thick and glossy, and it holds stiff, glossy peaks when the beaters are lifted, 4 to 5 minutes.
          • Remove the ice cream from the freezer, unmold and place (blondie side down) on a serving plate. (If the ice cream is difficult to remove, run the bowl under warm tap water for a minute.)
          • Cover the ice cream and blondie with the meringue. Using a kitchen torch, toast the meringue until golden brown all over. This is best enjoyed immediately, but any leftovers can be put back in the freezer and served within two days.

          Recipe Notes

          • This recipe requires a kitchen torch. Unlike a meringue-topped pie, where you can get away with running it under a boiler, the shape of the Baked Alaska will cause the top to burn before the sides get toasted.
          • If you want to make this recipe but don’t have a torch, you can simply serve it without toasting the meringue (a light dusting of cocoa powder or cinnamon would give a pretty effect.)
          • This whole recipe, except for the meringue topping, can be made up to two days in advance. I wouldn't suggest longer than that, as the ice cream could get a bit icy.
          • Though Baked Alaska leftovers can be held for up to two days in the freezer, the meringue topping is best when it is made just before serving.
          • For a fun variation, make our Best Ever Brownie as the base instead of the blondie.
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          About Us

          Meet Gemma

          About Us

          Meet Gemma

          Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

           

          Weeknight Family Favorites Chapter from the Bigger Bolder Baking Every Day Cookbook