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Grasshopper Baked Alaska

sweet.chef's picture
Ingredients
  Milk 14 Ounce (1 Can, Not Evaporated Milk)
  Green creme de menthe 1⁄3 Cup (5.33 tbs)
  White creme de cacao 1⁄4 Cup (4 tbs)
  Whipping cream 1 Pint, whipped (Do Not Use Non Dairy Whipped Topping)
  Mini chocolate chips 1⁄2 Cup (8 tbs)
  Brownie mix 15 1⁄2 Ounce (1 Package)
For meringue
  Egg whites 4
  Cream of tartar 1⁄4 Teaspoon
  Sugar 1⁄2 Cup (8 tbs)
  Unsweetened cocoa 1 Tablespoon
Directions

Up to 3 to 10 days ahead To prepare ice cream, in large bowl, combine sweetened condensed milk and liqueurs; mix well.
Fold in whipped cream and chips.
Pour into aluminum foil-lined 2- or 3-quart round mixing bowl.
Cover; freeze 8 to 12 hours or until firm.
Up to 1 to 5 days ahead Prepare brownie mix according to package directions.
Pour into greased 8-inch round layer cake pan; bake according to package directions.
Remove from pan; cool thoroughly.
Up to 1 to 5 days ahead Preheat oven to 500°.
In large mixer bowl, beat egg whites and cream of tartar until soft peaks form.
Mix sugar and cocoa; gradually beat into egg whites until stiff but not dry.
Place prepared brownie layer on ovenproof plate, wooden board or baking sheet.
Remove ice cream from bowl; invert onto brownie layer.
Trim to fit if desired.
Quickly spread meringue over ice cream and brownie, sealing carefully to bottom edge of brownie.
Bake 2 to 3 minutes or until lightly browned.
Return to freezer; freeze at least 6 hours before serving.
Return leftovers to freezer.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday, Quick
Ingredient: 
Cocoa
Preparation Time: 
3 Minutes

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